Peanut Sundal

Navratri is about to begin and so here is my first post for navratri- Peanut sundal. Peanut is my favourite and is welcome in any form- chikki, chat, chutney, curries, in rice or even boiled peanuts. So wanted to start the navratri series with my favourite. The navratri is a nine nights, ten days festival, which is celebrated with a beautiful doll display, golu and a special sundal offering, one for each day. We don’t follow the tradition of keeping golu at our house. But I make a point to visit the houses of all the friends who invite me for puja and viewing the golu. I look forward to taste all the delicious sundals. Each person has a unique recipe and I love all of them. The recipes for my navratri sundal posts have been contributed by various people.

This particular recipe is from my friend Sneha, who herself is a very good cook. We have been buddies since college. When in college, I was a hosteller and she was a day scholar. She used to lovingly get a separate box of lunch for us poor hostellers, who used to yearn for home food. Back to the dish, it is very simple to make. The sundal podi which is used in the recipe gives a nice flavour and aroma, which can be felt minutes after frying the masalas. This is the secret ingredient that elevates the dish. So try this out and have a happy navratri! 

Soaking time: overnight or minimum 4 to 5 hrs
Preparation time: 5 minutes
Cooking time: 15 minutes

Ingredients:

Dry peanuts- 1 cup

Salt- as needed

Oil- 1 tblsp

Mustard seeds- ¼ tsp

Urad dal- ¼ tsp

Curry leaves- a handful

Coriander leaves- a handful (finely chopped)

For grinding:

Red chilies-2

Coriander seeds- 2 tsp

Chana dal- 2 tsp

Fenugreek seeds- a pinch

Asafoetida- a pinch                                                          

 Method:

1.      Soak the dry peanuts in water overnight. Next day morning wash and clean the peanuts. Add it to a pressure cooker along with appropriate salt. Pressure cook for 4 to 5 whistles.

2.      Drain the excess water and keep aside.

3.      Dry roast the items given under for grinding for 5 to 7 minutes or until it gives out a nice aroma. Cool it down and grind into fine powder. This is called sundal podi.

4.      Heat oil in a kadai. Add mustard seeds and urad dal.

5.      When it splutters add curry leaves. Next add the cooked peanuts. Give it a stir.

6.      Add required amount of the ground powder (sundal podi) and finely chopped coriander leaves. Mix everything well.

7.      Switch off flame.

Notes:

·        If you forget to soak the peanuts the previous night, you can soak it for 4 to 5 hours in hot water.

·        Use the ground powder (sundal podi) as required. If it is left over you can use it for any vegetable fry. This podi gives a nice aroma to the dish.

Step by step pictures

soak peanuts in water overnight

 next day wash and clean the peanuts

add it to pressure cooker

along with salt

 pressure cook for 4 to 5 whisles

once pressure is released 

drain the excess water and keep aside

 dry roast all the ingredients 

given under to grind list

cool it down and grind it into fine powder

 heat oil in a kadai

add mustard seeds and urad dal

 when it splutters add curry leaves

then add the coked peanuts

give a gentle stir

 add required amount of the 

ground powder and coriander leaves

stir everything well

switch off flame