Appa loves Peanut | Shengdana | Nilakadalai | Groundnut. As a child he used to relish these in all the possible forms - the entire kernel steamed | roasted, masala peanuts, chutneys, sweets and savories made from this! These days he tries to curb his love for peanuts and I salute his will power that so easily he can refuse his favourite Peanut!
Thanks to Lord Ganeshji and of course Appa's strict healthy lifestyle regime, with Amma's tasty and healthy food, he can relish his Peanuts as per Doctor's orders...but inspite of the green signal, Appa limits his intake! We use Peanuts sparingly in our day to day cooking and so with a clean health chit Amma wanted to make Peanut Sundal as today's Lord Ganapati's Naivedhyam as a grace! This was loved by all who after our building Lord Ganesha's aarti, relished it as Prasad!
Peanut Sundal is so YUM that you really need immense will power to refrain from over indulging! Very easy to make and loved by most who can eat Peanut.
Thanks to Lord Ganeshji and of course Appa's strict healthy lifestyle regime, with Amma's tasty and healthy food, he can relish his Peanuts as per Doctor's orders...but inspite of the green signal, Appa limits his intake! We use Peanuts sparingly in our day to day cooking and so with a clean health chit Amma wanted to make Peanut Sundal as today's Lord Ganapati's Naivedhyam as a grace! This was loved by all who after our building Lord Ganesha's aarti, relished it as Prasad!
Peanut Sundal is so YUM that you really need immense will power to refrain from over indulging! Very easy to make and loved by most who can eat Peanut.
INGREDIENTS
200 gms Nilakadalai | Shengdana | Peanut | Groundnut
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1/2 tsp Salt | To taste
For Masala Powder
2 Green Chilli, roughly chopped
2 sprig Kadhi Patta | Curry Leaves, roughly chopped
2 tblsp Fresh Coconut, grated
For Tempering
1 tsp Oil
1/2 tsp Rai | Mustard Seeds
1/2 tsp Urad Dal
A pinch Hing | Asafoetida Powder
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1/2 tsp Salt | To taste
For Masala Powder
2 Green Chilli, roughly chopped
2 sprig Kadhi Patta | Curry Leaves, roughly chopped
2 tblsp Fresh Coconut, grated
For Tempering
1 tsp Oil
1/2 tsp Rai | Mustard Seeds
1/2 tsp Urad Dal
A pinch Hing | Asafoetida Powder
METHOD
- Wash and soak Peanuts for 8 hours. For best results, soak it overnight to make it the next day. Drain the soaked Peanuts and pressure cook for 6 -7 whistles. Once the pressure is released, remove the cooked Peanuts and keep aside.
- For Masala Powder
- Grind to a coarse powder all the ingredients mentioned for Masala Powder. Do not add any water. Keep aside.
- In a frying pan, heat the oil. Add Rai and Urad dal. When Rai splutters add Hing and saute for few seconds.
- Add ground masala powder and saute for 2 - 3 minutes on medium flame.
- Add cooked Peanut and salt. Reduce flame to low and mix well.
- Cover cook for 2 minutes.
- Remove the cover and mix well. Let it cook for about a minute and then switch off the gas.
- Transfer to a serving bowl and garnish with chopped coriander leaves.
- As a naivedhyam or Breakfast or Tea Time snack - delicious Peanut Sundal is ready!
We have used:
1. Tata Salt Lite
2. Sundrop Heart Oil
1. Tata Salt Lite
2. Sundrop Heart Oil
About C R Meena
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