Peanut / Verkadalai Sundal

Peanut / Verkadalai Sundal
Peanut / Verkadalai Sundal


We south indians prepare sundal mostly during Vinayaga Chaturthi and Navrathri celebrations. I thought of to prepare sundal with different lentils / legumes. I had already shared few varieties. I try to avoid coconut in sundal since it reduces its shell life. And also my dietitian suggested me few months back to avoid coconut in sundal.
But the addition of coconut gives it an extra flavor. So you can either add or skip coconut. Similarly raw mango gives an extra kick to sundal :) I like to add it but since mango season is gone, i’m not able to get the variety which i like the most.

Sundal always pushes me back to my memories when i used to travel in train for my work. 2-3 yrs back, a small cone of sundal would cost 2-3 rupees. But now it is 5 or 10 rupees i hope. While returning back to home after my work, i used to buy sundal and enjoy my 2 hrs travel by listening to songs on my mobile radio :) (“Adhu oru azhagiya nilla kaalam” thats how i describe it to my husband) Those days i used to have it just for time-pass, but now it serves different purpose.

 Peanut / Verkadalai Sundal


Peanut / Verkadalai Sundal


Peanuts are rich in Vitamin-E and also considered to have qualities like almonds have. I dont include peanuts much in my diet as i’m not so fond of it. But when i tasted recipes with peanut butter, i now have a special corner for this nuts. I have adapted the cooking method of peanuts from a tamil cookery book. The same tempering is done with all varieties of sundal. Lets check the recipe,

Ingredients :

  • 1 cup dry peanuts
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder or sambar powder or 3-4 dry red chilies
  • asofoetida – a pinch
  • salt to taste
  • 1 tsp mustard seeds
  • 1 tsp urad dal (black gram / ultham paruppu)
  • 10 curry leaves


Peanut / Verkadalai Sundal

Method :

  • Soak peanuts in water for 4-5 hrs or overnight. Pressure cook peanuts with 2-3 cup water for 3 whistles or you can cook in enough water for 20 mins on low flame.
  • Drain the water completely and keep the cooked peanuts aside. Heat 1-2 tsp oil in a pan or kadhai. Tamper mustard seeds, urad dal and curry leaves.
  • Add cooked peanuts, turmeric powder, red chili powder, asofoetida and salt to taste. Cook on medium flame for 2 mins. Serve hot/cold.


Peanut / Verkadalai Sundal


  1. says

    My fav sundal, i like to add onions to this, yep.,i too avoid coconuts in my poriyal n sundals :) guilt free n filling snack na?
    yep PT, 2 rs sundal last ah naan 4yrs back India la vaanginappo it was 8..

  2. says

    You are right about adding coconut inside which reduces the shell life. I have tried with it and just one day, the not nice smell arises. Certainly I have to let go of coconut and follow every other ingredient as per your recipe. Its an amazing snack with scented with curry leaves.

  3. says

    hi preeti.. i tried sundal today… i tried it cos i had seen some sundals on ur blog.. i dint follow the exact recipe.. but made something in this style for my evening snack.. thank you.. now i can try some other sundals also..:)its a vry tasty evening snack…

  4. says

    hi preeti.. i tried sundal today… had been seeing a few sundal recipes on ur blog and that i sthe main reason y it stuck to my head.. i did not follow the exact recipe but made something in this style… its a very tasty evening snack.. thank u for introducing me to this.. now i can try other sundals also…:)

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