Peanut Sundal | Verkadalai Sundal | Verusenaga Guggillu

With the festival season upon us, we need a lot of naivedyam recipes. A couple of years ago, I had posted the recipes for Guggillu, Chickpea or Kondakadalai Sundal, Sweet Corn Sundal, and Senagala Guggillu. Yesterday, I made Peanut Sundal or Verusenaga Guggillu.

Tgis delicious and easy to make snack is also known as Also known as Palli Guggillu or Verkadalai Sundal.

How to Make Peanut Sundal | Verkadalai Sundal | Verusenaga Guggillu | Palli Guggillu

Makes: 2 Cups

Time: 45 Minutes

Ingredients

1. Peanuts – 1.75 Cup
2. Grated Coconut – 1/2 Cup
3. Split Black Gram or Udad Dal – 1 tbsp
4. Mustard Seeds – 1 tsp
5. Red Chillies – 2 or 3
6. Curry Leaves – 6 to 8
7. Oil – 1 tsp
8. Asafoetida or Hing – A Large Pinch
9. Salt to Taste

Method

1. For 15 minutes, soak the peanuts in 3 cups of water.
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. Drain the water completely and set aside,
5. In a wok or kadai, heat the oil.
6. Add mustard seeds and wait till they splutter.
7. Add udad dal and fry till it is golden brown.
8. Turn the heat to low
9. Add split red chillies, curry leaves and asafoetida.
10. Stir-fry for a minute.
11. Add the cooked peanuts and grated coconut.
12. Stir-fry for a couple of minutes.
13. Add a bit of salt, if required.
14. Mix well.
15. Turn off the heat.
16. Offer as naivedyam.
17. Serve warm or at room temperature.