Verkadalai Sundal or Peanut Sundal is one of the Sundals we make for Navratri. Sundal is a warm Vegan and GF salad (or stir fry) made with soaked (and cooked legumes) , and based on each day of the week during Navratri the appropriate legume is used.
I have already posted many sundals on this blog like:
- Kadalai Paruppu Sundal ~ Kadalebele Usli
- Konda Kadalai Sundal ~ Black Channa Sundal
- Masoor Dal Sundal | Whole Red Lentil Salad
- Payiru Sundal ~ Green gram steamed stir fry ~ Moong Dal Sundal
- Avarekaalu Usli | Hyacinth bean Salad
- Battani Sundal | Fresh Peas Sundal
- Kabuli Channa Sundal
- Sprouts Sundal
- Fresh Rajma Sundal
Although we don’t fast per se for Navratri or any other festival, my Grandmom used to fast for Ekadashi (the 11th day in the fortnight). I have shared a write up on the importance of fasting here, if you are keen. So dishes like Uppu Sajjige (semolina pudding) was the food made that day. Except for certain restrictions of no onion , garlic, brinjals and tomatoes, we don’t have any other restrictions on fasting days like these.
Vella Aval / Sweet Jaggery Poha used to mandatorily be made on Krishna Janmashtami (which is the only day we actually fasted through the day to gobble on the goodies that evening after the elaborate puja :p)
Farali Dosa is my recent addition when I fast ocasionally although my grandmom used to make Instant Wholewheat Rava Dosafor some weekly fast that she had on Saturdays when she didn't eat rice.
Along with Sundals, every day there is a rice variety (again without onion. garlic) which is offered to the Goddess during Navratri.
9 Flavoured Rice varieties (without any onion - garlic or tamasic ingredients)
- Ulundogarai (Urad dal flavoured spice rice)
- Puliyodhorai (tamarind rice)
- Chakkarai Pongal (sweet pongal made with rice + jaggery)
- Kalkandu Pongal (candy sugar based sweet pongal)
- Ellogarai (sesame flavoured rice)
- Thiru Kannamudhu (sweet rice pudding)
- Thengai Saadam (coconut flavoured rice)
- Dudhyodhanam (tempered curd rice)
- Ven Pongal (savoury Pongal)
PIN FOR LATER
Today’s is a quick and delicious Sundal that can be made not just for Navratri but also once a fortnight to boost the protein content for growing kids. Be sure to soak the peanuts for at least 8-10 hours / overnight to reduce any flatulence/ stomach upset due to the high protein intake the next day. As with all Sundals, I prefer a fresh tempering and sometimes using a Sundal Podi (Spice powder) that’s made specifically for Sundals.
Would be keen to learn about your fasting recipes as we read on.
Tips to make the best Verkadalai Sundal / Peanut Sundal:
- Use fresh pack of Peanuts for this.
- Wash the peanuts 2-3 times and soak overnight (or at least for 8-10 hours)
- Wash the soaked peanuts, rinse and add fresh water to cook along with adequate salt. Drain all water after cooking the peanuts - These 2 tips helps reduce the flatulence, if any, caused by the cooked legume.
- Addition of the spice powder is optional, you can skip or use Sundal Podi to season the Sundal.
Verkadalai Sundal - Vegan and GF Peanut Sundal
Prep time - 5 mins . Soaking time - 8 to 10 hours / overnight ; Serves : 3 ~4
What you need to make Verkadalai Sundal:
- 200 grams Raw Peanuts (About 1 cup)
- 1 tablespoon Oil (sesame / peanut oil works best)
- 1 teaspoon Salt (or to taste)
- 3 teaspoon Grated Coconut (Fresh or frozen)
- 1 teaspoon Coriander leaves (chopped)
- 1 tablespoon Split Black gram (Urad dal / Ulutham paruppu)
- 1 tablespoon split Bengal gram (Channa dal / Kadalai Paruppu)
- 3 red chillies (dry, adjust spice)
Tempering :
- ½ teaspoon Mustard seeds
- ⅛ teaspoon Asafeotida (skip for GF)
- 1 sprig curry leaves
- 1 teaspoon green chillies (chopped, optional)
Click on the short youtube Video below to check out the recipe in detail
How to make Verkadalai Sundal:
- Wash and Soak the peanuts overnight. Next day, change the water and drain again.
- Pressure cook for 4-5 whistles, Drain the cooked water (use this water in Dals / Sambhar as its very nutritious).
- In a pan, dry roast urad dal, channa dal, red chillies till golden brown, Cool and grind to a slightly coarse powder
- In a pan, heat oil, splutter the tempering ingredients till the Urad dal turns golden brown, then add the peanuts, salt and toss well.
- To this, add the spice powder and mix again
- Finish with grated coconut and chopped coriander leaves. Serve hot.
Verkadalai Sundal வேர்க்கடலை சுண்டல் | How to make Peanut Sundal | Vegan and GF
Equipment
- Pressure Cooker
- Thick Bottomed Pan
- Ladle
Ingredients
- 200 grams Raw Peanuts About 1 cup
- 1 tablespoon Oil sesame / peanut oil works best
- 1 teaspoon Salt or to taste
- 3 teaspoon Grated Coconut Fresh or frozen
- 1 teaspoon Coriander leaves chopped
- 1 tablespoon Split Black gram Urad dal / Ulutham paruppu
- 1 tablespoon split Bengal gram Channa dal / Kadalai Paruppu
- 3 red chillies dry, adjust spice
- ½ teaspoon Mustard seeds
- ⅛ teaspoon Asafeotida skip for GF
- 1 sprig Curry Leaves
- 1 teaspoon green chillies chopped, optional
Instructions
- Wash and Soak the peanuts overnight. Next day, change the water and drain again.
- Pressure cook for 4-5 whistles, Drain the cooked water (use this water in Dals / Sambhar as its very nutritious).
- In a pan, dry roast urad dal, channa dal, red chillies till golden brown.
- Cool and grind to a slightly coarse powder
- In a pan, heat oil, splutter the tempering ingredients till the Urad dal turns golden brown, then add the peanuts, salt and toss well.
- To this, add the spice powder and mix again
- Finish with grated coconut and chopped coriander leaves. Serve hot.
Video
Notes
- Use fresh pack of Peanuts for this.
- Wash the peanuts 2-3 times and soak overnight (or at least for 8-10 hours)
- Wash the soaked peanuts, rinse and add fresh water to cook along with adequate salt. Drain all water after cooking the peanuts - These 2 tips helps reduce the flatulence, if any, caused by the cooked legume.
- Addition of the spice powder is optional, you can skip or use Sundal Podi to season the Sundal.
Priya Vj says
I have always loved sundals with fresh tempering rather than sundal podi . This verkadalai Sunday is my all time favorite
Loved the detailed description about the dwadasi menu . Transported me to world of nostalgia.
preethi'scuisine says
Peanut Sundal looks delicious and tempting. I love boiled peanuts anytime. Loved to know your fasting traditions and a variety of fasting recipes.
Poonam Bachhav says
Peanut sundal is such a protein rich flavorful salad . Would love to have it as an evening snack anyday.
Mayuri Patel says
Kalyani your Verkadalai sundal reminds me of when the whole family was together and one of the snacks we would prepare for fasting boiled peanuts with coconut, lemon, salt and green chilis. Best ever fasting food. Healthy and filling.
Sasmita says
Peanut sundal looks so tempting kalyani. Simply love the fresh tempering over the salad. Such a protien filled easy and quick recope
Narmadha says
Among all the sundals, peanut sundal is absolute favorite and can have them anytime. Looks too tempting
Sujata Roy says
I love sundal but never tried with peanut. And also never used boiled peanut. Always dry roasted the peanut. But your peanut sundal looks mouthwatering. A perfect recipe for fasting. You tempted me to try it soon.
Swati says
In North India, I never saw any boiled peanut recipe,It was only in Mumbai I was introduced to a variety recipes from western and south Indian cuisine.. peanut sundal is one of this.. I remember my neighbourhood aunty making this. your post brought back the memories, will try this for evening chai time.
Seema says
I have never made verkadalai sundal. It reminds me a lot of Bengaluru winters with steamed groundnut pods
Kalyani says
aww yes, the groundnut pods
Archana says
This verkadalai sundal sounds so delicious. I just roasted all my peanuts, so I can't make this healthy protein-rich sundal right now. Adding peanuts to my shopping list for the weekend, then this gets made.
Kalyani says
do try, am sure you will love it