Peanut Sundal | Verkadalai Sundal | Palli Guggillu | Verusenaga Guggillu

As much as Peanut Sundal—called Verkadalai Sundal in Tamil, and Palli Guggillu or Verusenaga Guggillu in Telugu— is favoured as naivedyam during Shravan and Navratri, it is also a preferred tea-time snack, especially in Monsoon. This vegan, gluten-free dish is also an excellent source of plant-based protein.

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With the festival season upon us, we need a lot of naivedyam recipes. One naivedyam item that is often needed is some type of Sundal or Guggillu. This category of dishes is made by soaking and boiling an assortment of dried beans or peas, and then tempering with coconut, and is always a crowd pleaser.

Today I am writing about Peanut Sundal. This sundal is a particular favourite of mine because I love peanuts. Also, unlike the many other versions of Sundal, this does not need a great deal of time for soaking, so I can make this dish on a whom too.

Some Tips To Make a Good Peanut Sundal

• Do soak the peanuts in water for at least 15 minutes before boiling them. It becomes easier to boil them.   
• While I used a pressure cooker, you can boil the peanuts on a stove top. Just be sure to 3 cups water for 1 cup of peanuts.
• Add the salt while boiling the peanuts so that they absorb the salt and that makes this Verkadalai Sundal that much better in taste.
• You can make as much or as little of this Sundal that we call Palli Guggillu at home. While updating this post, I just used 1/4 cup of peanuts and the quantity was just enough to satisfy my craving without me going off on an overload. This is a trick I learnt from my friend Gomathi, who once made Atte ka Halwa with just 1 tbsp of Atta. 🙂 

More Sundal Recipes for You to Try

• Guggillu | Kondakadalai Sundal | Chickpea Sundal
• Sweet Corn Sundal
• Karamani Sundal | Alasandala Guggillu | Bobbarla Guggillu
• Pachai Payaru Sundal | Green Moong Sundal | Pesalu Guggillu

How to Make Peanut Sundal | Verkadalai Sundal | Verusenaga Guggillu

1. Getting the Peanuts Ready
   1. Soak 1 Cup Peanuts in 2 cups of water for 15 minutes.
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   2. Add about 1/2 tsp of salt to the soaked peanuts. Do not discard the water in which the peanuts were soaked.
   3. Pressure cook for 2 whistles.
   4. After the cooker has cooled, take out the peanuts.
   5. Drain the water completely and set aside.
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2. Making Peanut Sundal | Palli Guggillu | Verkadalai Sundal
   1. In a wok or kadai, heat 1.5 tsp peanut oil.
   2. Add 1/2 tsp mustard seeds and wait till they splutter.
   3. Add 1 tsp udad dal and sti-fry till it is golden brown.
   4. Turn the heat to low.
   5. Add 2 split red chillies, a few curry leaves and a large pinch of asafoetida.
   6. Stir-fry for a minute.
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   7. Add the cooked peanuts and mix well.
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   8. Turn off the heat.
   9. Add grated coconut and mix well.
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3. Offer as naivedyam.
4. Serve warm or at room temperature.

I first posted this recipe in August 2015 and am now updating it with step-by-step pics.

Recipe for Peanut Sundal | Verkadalai Sundal | Palli Guggillu

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Peanut Sundal | Verkadalai Sundal | Palli Guggillu | Verusenaga Guggillu

Aruna

Peanut Sundal is perhaps my favourite sundal of all. Just add some grated coconut to boiled peanuts and add a tempering of udad dal, mustard seeds, and red chillies. Voila! You have an instant protein-rich snack. This delicious dish is called Verkadalai Sundal in Tamil Nadu, and Palli Guggillu or Verusenaga Guggillu in Andhra Pradesh.

Note: This dish can be made gluten-free by just omitting the Asafoetida.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Naivedyam, Snacks

Cuisine Andhra, Gluten Free, Indian, Tamil Nadu, Vegan, Vegetarian

Servings 4 People

Calories 247 kcal

Equipment

• Steel Bowl
• Wok
• Spoon

Ingredients

  

1x2x3x

• 1 Cup Peanuts (150 gms)
• 1/4 Cup Grated Coconut

For Tempering

• 1.5 tsp Oil (Peanut Oil Preferred)
• 1 tsp Udad Dal
• 1/2 tsp Mustard Seeds
• 2 Red Chillies
• 1 Pinch Asafoetida or Hing (Omit for Gluten Free Recipe)
• A Few Curry Leaves

Other Ingredients

• 2 Cups Water
• Salt to Taste

Instructions

 

Boiling the Peanuts

• Soak 1 Cup Peanuts in 2 cups of water for 15 minutes.
• Add about 1/2 tsp of salt to the soaked peanuts. 

  Note: Do not discard the water in which the peanuts were soaked.
• Pressure cook for 2 whistles.
• After the cooker has cooled, take out the peanuts.
• Drain the water completely and set aside.

Making the Peanut Sundal | Verkadalai Sundal | Palli Guggillu

• In a wok or kadai, heat 1.5 tsp peanut oil.
• Add 1/2 tsp mustard seeds and wait till they splutter.
• Add 1 tsp udad dal and sti-fry till it is golden brown.
• Turn the heat to low.
• Add 2 split red chillies, a few curry leaves and a large pinch of asafoetida.
• Stir-fry for a minute.
• Add the boiled and drained peanuts, and mix well.
• Add grated coconut and mix well.
• Turn off the heat.
• Offer as naivedyam.
• Serve the Peanut Sundal warm or at room temperature.

Nutrition

Calories: 247 kcalCarbohydrates: 8 gProtein: 10 gFat: 21 gSaturated Fat: 4 gPolyunsaturated Fat: 7 gMonounsaturated Fat: 9 gTrans Fat: 1 gSodium: 161 mgPotassium: 298 mgFiber: 4 gSugar: 1 gVitamin A: 95 IUVitamin C: 15 mgCalcium: 50 mgIron: 2 mg

Keyword High-protein, Palli Guggillu, Peanut Sundal, Plant-based Protein, Protein-rich recipe, Verkadalai Sundal, Verusenaga Guggillu

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!