Its navrathi season and how can I miss posting a sundal variety here in my space. Making sundal is always simple as a neiveidyam during kollu days. But, the other parts of navrathri must be a planned and precised one to practice. It starts right from the arrangement of the dolls followed by pooja’s, inviting people, vratams and lists goes on with minute details. Even though its quite heavy to carry out but if we do it with interest and dedication it will always become exciting and enjoyable. Even though we don’t practice navrathri at our home I have loads of friends who do this year after year. Each year they never miss to invite me and it has been always my pleasure to visit them. I love to watch the theme they follow each year while arranging the kollu. This peanut sundal recipe is very easy one to do. Not only for navrathri neivaidyam this peanut sundal recipe can be one best after school snack. As it is for god for this neiveidyam I have not added any onion. I pressure cook the peanuts so that they will not be dry and I like my peanuts to be little moist even after its cooked.
Peanuts/verkadalai – 1 cup
Oil – 1 tsp
Mustard seeds – 1/2 tsp
Bengal gram dal /kadala paruppu – 1tsp
Urad dal/ulundhu – 1 tsp
Asafoetida – 1/4 tsp
Salt as per taste
Dried red chillies – 1(pieces)
Grated coconut – 2 tbsp,some curry leaves
1.Soak peanuts for 2-3 hours after washing.
2.Boil peanuts in pressure cooker by adding 1/4 cup water and needed salt.
3.After peanut cooks if there is water left don’t worry we can add it while sauteing ,it will dry out.
4.Peanuts should be perfectly cooked holding its shape.
5.Keep a kadai with oil,add mustard to splutter then urad and bengal gram dal to be golden.
6.Add asafoetida,redchillies,curry leaves to it.
7.Then add boiled peanuts with water.
8.Stir till all the contents dry out,lastly add coconut and switch.
9.No need to add salt as we have already added while cooking peanuts.
Peel the outer white part by chopping it into half so that the white part comes out easily or dry roast them in a kadai for some time so that the outer part comes off easily.
Then put them in a pressure cooker with water (with seeds immersed)till done, it should not become mushy.
Drain the seeds and chop the seeds into small pieces.
Keep a kadai add oil put mustard to crackle, then add both dals to become golden.
Add chopped onions with some curry leaves.
Then add the chopped seeds with needed salt and chilli powder stir for a minute, pour very little water, close lid till all the masala is evenly absorbed and dry.
Stir well and lastly add grated coconut and switch off and serve a side dish for lunch as poriyal.
Don’t cook the seeds till mushy we should be able to chop to do this poriyal.
You can add some green chillies instead of chilli powder.
If you like add garam masala too for more flavour.
You can add salt when you cook the seeds itself but I have not added.