As Navarathri is been celebrated throughout this week, I made this delicious peanut sundal as Prashad. There are so many varieties of making sundal. Today, we are going to see the peanut sundal made with homemade sundal powder.
This sundal powder is aromatic and can be used in making any variety of sundals. Also, this sundal powder can be made in advance and used as required. The remaining can be stored in an air-tight container and used later.
Using the same recipe, relace peanuts with rajma, chana dal, white chana, brown chana, Yellow peas, green peas, moong dal, whole moong, blacked eye peas. Options are endless. Add sundal powder according to your taste and spice. While sauteeing sundal, you can even add green chili to increase the heat. Now let us see how to prepare this recipe.
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- 2 tbsp Coriander seeds/Vara Kothamalli
- 2 tbsp Chana dal/kadalai paruppu
- 2 tbsp Urad Dal/Uluttam Paruppu
- 5 Dry Red Chili
- 1 strand Curry Leaves/Karuveppilai
- 1/4 tsp Asafoetida/hing
- 1 cup Raw Peanuts
- 1 tbsp oil
- 1/2 tsp Mustard, Urad dal
- 1/2 tsp Chana dal/kadalai paruppu
- 1 strand Curry Leaves/Karuveppilai
- salt to taste
- 1 tbsp Sundal Powder or as required
- 1 tbsp Coconut grated
- In a pan, add coriander seeds, and dry roast them until a nice aroma comes. Once done, transfer them to a plate and set them aside.
- Now add chana dal and dry roast them until it turns golden brown. Once done, transfer them to a plate and set them aside.
- Then add urad dal and dry roast them until it turns golden brown. Once done, transfer them to a plate and set them aside.
- Add dry red chili, curry leaves, hing and saute for a min. Once done, transfer them to a plate and set them aside.
- Once all the ingredients cool completely, transfer them to a mixer jar and grind them coarsely. Sundal powder is ready. Keep it in an airtight container for a fortnight.
- Soak a cup of peanut in enough water overnight. Once soaked, wash it thoroughly and drain the water completely.
- Transfer soaked peanut into the pressure cooker, add enough water, a little salt, and pressure cook it for 3-4 whistles. Once done, drain the water.
- Heat a pan, add oil. Once the oil gets heated, add mustard seeds, chana dal, and let it crackle. Add cooked peanuts, salt to taste, sundal powder as required, and saute for a min.
- At last, add grated coconut and saute another min. Peanut sundal is ready.
- Using the same recipe, relace peanuts with rajma, chana dal, white chana, brown chana, Yellow peas, green peas, moong dal, whole moong, blacked eye peas. Options are endless.
- Add sundal powder according to your taste and spice.
- While sauteeing sundal, you can even add green chili to increase the heat.
- Store the prepared sundal powder in an airtight container for later use.
Delicious peanut sundal using sundal powder is ready to serve God as Prashad.
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