Navratri Special: Peanut Sundal

IMG_0253The next sundal variety for Navratri is Peanut Sundal. This is my mom’s recipe and it came out really tasty. My mom’s suggestion of adding red chilly, coriander powder, coconut masala powder, really made a difference to the sundal and enhanced the taste


  • Peanuts, with the skin – 1 cup
  • Red chilly – 1 whole
  • Coriander seeds – 1 tbsp
  • Coconut – 2 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Curry leaves, a few
  • Lemon juice – 1-2 tsp
  • Asafetida – a pinch
  • Salt, to taste
  • Tumeric powder – a pinch
  • Sugar – 1/4 tsp
  • Oil – 1 tbsp


  • Wash and soak the peanuts overnight
  • Next morning, drain the water and cook the peanuts in a pressure cooker for 1-2 whistles, adding turmeric powder and water just enough to submerge the peanuts
  • Dry roast the red chilly, coriander seeds, and coconut and dry grind to a fine powder. Keep aside
  • Heat oil, add the mustard seeds. Once the mustard seeds splutter, add the urad dal, asafetida and curry leaves. Add the cooked peanuts, the ground masala powder and sauté well for 3-4 minutes
  • Add lemon juice and sugar, mix well and remove from flame

Serve hot and enjoy 🙂


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