Thursday, May 17, 2007

Verkkadalai Sundal (Peanut Sundal)

There is something about steamed hot peanuts. The ones you get at Marina beach in chennai.. hmm I could still smell them. There has never been a day when we came back from the beach without a bundle of those. My grandma used to tell stories about how I would eat anything if paired with peanuts. We still have the picture of me in the frock that mom had made, sitting in my grandma's porch, munching on the peanuts. I guess I still seek comfort in it because of that deep familiarity. Even now, I always dry roast a bottle of peanuts with salt and store them. It serves as an immediate energy boost when I most need it.

Peanuts come handy for vegetarians like me because it is packed with protein and also serves as a good source of fiber.... why not when you don't have to compromise on the taste. This is one very simple recipe that my mom always made on rainy days. Takes just few minutes to make. A bowl of this and a cup of hot tea is sure to take you to neverland. It is also a healthy snack for toddlers.


Peanuts - 1 cup
Red chilles - 2 nos.
Mustard - 1 tsp
Coconut - 2 tbsp.
Curry leaves - 4 nos.
Unripe mango (grated) - 1 tbsp
Turmeric powder - 1/2 tsp
Hing - 1/4th tsp
Salt to taste


  • Steam the peanuts with turmeric powder in pressure cooker for a couple of whistles and drain them well.
  • In a kadai, heat oil and splutter mustard seeds.
  • Add red chilles, curry leaves and hing.
  • Roast for 30 secs on low flame.
  • Now add the peanuts and mix them well.
  • Saute for a couple of minutes and take them off the fire.
  • Now add the grated coconut and mango.
  • Mix and serve.