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 snack
  2 teaspoon Grated Coconut