Peanut Sundal is a wholesome, protein-rich South Indian snack that combines the nutty goodness of boiled peanuts with a flavorful tempering of spices and fresh coconut. Light, nutritious, and naturally delicious, it is a popular choice during Navratri as well as a guilt-free evening snack any time of the year. This quick and easy recipe is proof that simple ingredients can come together to create something fan-freaking-fantastic!
In South India, Peanut Sundal holds a special place during festivals, especially during Navratri when different varieties of sundal are prepared each day as offerings (neivedyam) to the Goddess. It’s one of the many sundal recipes that devotees enjoy sharing with friends and family after daily puja rituals. Beyond Navratri, peanut sundal is also made during temple festivals, community gatherings, and as a healthy evening snack at home. Thanks to its protein-rich peanuts and light seasoning, it’s both festive and everyday-friendly—a dish that beautifully blends tradition with wholesome eating.
Ingredients
Each component in this Peanut Sundal is carefully chosen to deliver a perfect balance of flavor, texture, tradition, and nutrition:
- Raw peanuts anchor the recipe with heartiness and protein, making this snack both filling and nutritious.
- Red chili adds just the right heat—bright, bold, and traditional—for a lively taste without overwhelming the other flavors.
- Salt brings overall depth and seasoning, ensuring every bite is balanced.
- Grated coconut (whether fresh or coarsely ground) brings a creamy sweetness and chewy texture that enhances the dish’s comforting character.
- Sundal powder, a spice blend often used in festival offerings, layers in an additional aromatic complexity and festive note, especially fitting for Navratri and celebratory occasions.
- Oil, mustard seeds, and curry leaves—these form the quintessential South Indian tempering that infuses the dish with that signature fragrance and umami, creating a flavorful punch with minimal effort.
Together, these ingredients converge to make a dish that’s visually appealing, spiritually meaningful, and a true celebration of South Indian culinary heritage.
- Raw peanuts
- Red chili
- Salt
- Grated coconut
- Sundal powder
- Oil
- Mustard seeds
- Curry leaves
See recipe card for quantities.
Instructions
- Wash the peanuts thoroughly and soak them overnight to soften. If you forget to soak them in advance, simply soak in hot water for a few hours as a quicker alternative.
- Drain the soaked water, add fresh water, and pressure cook the peanuts until they are tender yet firm, allowing for 3 whistles.
- Once the pressure has fully released, open the cooker and remove the peanuts. Drain any remaining water and set the cooked peanuts aside, ready for tempering.
- Heat a little oil in a pan until hot. Add the mustard seeds and let them crackle, releasing their nutty aroma. Toss in fresh curry leaves and red chili, stirring well to combine the flavors.
- Add the cooked peanuts to the tempering and sprinkle in a pinch of salt. Stir well so the spices coat each peanut evenly, turning the humble legume into a flavorful, festive dish.
- (Optional) Stir in a little sundal powder for warmth and spice. This special blend gives the sundal its traditional, celebratory touch and makes it distinct from an everyday peanut snack.
- Finally, fold in freshly grated coconut.
- Your protein-rich Peanut Sundal is now ready to serve!”
Variations
- Spice Level: Adjust the number of red chilies or add a pinch of chili powder to suit your guests’ heat preference.
- Nut Mix: Combine peanuts with roasted chickpeas or cashews for a richer texture and flavor.
- Coconut Options: Use toasted coconut instead of fresh for a nutty aroma, or omit it for a lower-fat version.
- Tempering Variations: Add a few curry leaves and dried red chilies crushed together for a more aromatic South Indian flavor, or a small pinch of asafoetida (hing) for a traditional temple-style taste.
Top Tip
Don’t overcook the peanuts! They should be tender yet still hold their shape, so they have a satisfying bite. Overcooking can make them mushy and affect the texture of the sundal.
Related
Looking for other recipes like this? Try these:
Recipe Card
Peanut Sundal | Verkadalai Sundal
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
Ingredients
- 1 cup Raw Peanuts 1 cup - 250 ml
- 1 nos Red Chili
- 1 teaspoon Salt (adjust to your taste)
- 2 teaspoon Grated Coconut
- 2 teaspoon Sundal Powder (Optional)
For Tempering
- 1 teaspoon Oil
- 1 teaspoon Mustard seeds
- few Curry leaves
Instructions
Preparation
- Wash the peanuts thoroughly and soak them overnight to soften. If you forget to soak them in advance, simply soak in hot water for a few hours as a quicker alternative.1 cup Raw Peanuts
- Drain the soaked water, add fresh water, Salt and pressure cook the peanuts until they are tender yet firm, allowing for 3 whistles.1 teaspoon Salt
- Once the pressure has fully released, open the cooker and remove the peanuts. Drain any remaining water and set the cooked peanuts aside, ready for tempering.
- Heat a little oil in a pan until hot. Add the mustard seeds and let them crackle, releasing their nutty aroma. Toss in fresh curry leaves and red chili, stirring well to combine the flavors.1 teaspoon Oil, 1 teaspoon Mustard seeds, few Curry leaves, 1 nos Red Chili
- Add the cooked peanuts to the tempering. Stir well so the spices coat each peanut evenly, turning the humble legume into a flavorful, festive dish.
- (Optional) Stir in a little sundal powder for warmth and spice. This special blend gives the sundal its traditional, celebratory touch and makes it distinct from an everyday peanut snack.2 teaspoon Sundal Powder
- Finally, fold in freshly grated coconut. The delicious Peanut sundal/Verkadalai Sundal is ready for neivedhyam on Navrathri festival as well as for a healthy evening snack2 teaspoon Grated Coconut
Video
Notes
- If you don't have sundal powder, you can just add chili powder or Sambar powder
- Soak the Peanuts Properly: Soak overnight for best results. If short on time, soak in hot water for a few hours to soften them.
- Don’t Overcook: Pressure cook just until tender but still firm. Overcooked peanuts can become mushy and affect the texture.
- Fresh Coconut: Use freshly grated coconut for the best flavor and subtle sweetness. Toasted coconut can be used for a nuttier aroma.
- Tempering is Key: Make sure the oil is hot before adding mustard seeds. The crackle is essential to release their flavor.
- Adjust Spice: Modify the number of red chilies or add a pinch of chili powder according to your heat preference.
- Enhance Flavor: Adding a pinch of hing (asafoetida) or a dash of lemon juice at the end can elevate the flavor profile.
- Serve Fresh: Sundal tastes best immediately after tempering. If storing, reheat lightly in a pan before serving.
Nutritional Info
