Groundnut / Nilakadalai Sundal Recipe Navaratri/ Ganesh Festival
Here is the Peanut Sundal Recipe Verkadalai Sundal for you. It is known as ‘verkadalai sundal‘ in Tamil and ‘kadale gugari / ghugari‘ in Kannada. It is a South Indian festival recipe made in Karnataka, Tamil nadu. It is great as a snack / appetizer at any other time too. During the Ganapati festival as well as the 9 day Navaratri festival and other festivals, a variety of sundal / ghughri is made on each of festival day. Sundal is offered as ‘Naivedya‘ to the deity and then distributed to the devotees as prasad. This groundnut peanut sundal is one of the items made as naivadyam. You may use the raw fresh shelled peanuts if available. Otherwise you can use the dry shelled peanuts / groundnuts for this recipe.
Ingredients
How to make Peanut Sundal Recipe Verkadalai Sundal / Kadale Ghugari
Ingredients for Peanut Sundal Recipe Verkadalai Sundal – Kadale Ghugari
- Peanut/ groundnuts verkadalai – 1 cup
- Vegetable oil – 1 tbsp salt – 1 tsp or to taste
- Green chili – 1 or 2 slit in pieces or chopped finely or 1/2 tsp green chili paste, more or less according to taste
- Lime juice – 2 tsp
- Coriander Cilantro leaves – 1 tbsp chopped
- Cumin seeds jeera- 1/2 tsp
- Hing asafotida – 1/4 tsp
- Curry leaves – 8 – 10
Optional ingredients
- Sugar – 1/4 tsp
- Ginger grated or paste – 1/2 tsp
- Mustard seeds – 1/2 tsp
- Fresh grated coconut – 2 tbsp
Instructions
- Making Peanut Sundal Recipe Verkadalai Sundal – Kadale Ghugari
Soaking peanuts:
- Put peanuts in a bowl and add water to cover. Soak peanuts for about 2 hours.Add peanuts along with water to a pan.
Boiling – draining peanuts
- Add a 1/4 tsp salt and bring to boil. Add more water to cover peanuts if needed.
- Boil peanuts till it is just done. You may also cook peanuts in the pressure cooker for 2 whistles. Peanuts should not break.
- Drain groundnuts in a colander after they are just cooked. Keep the water separately to use if necessary.
Cooking Peanut Sundal Recipe Verkadalai Sundal – Kadale Ghugari
- Heat oil in a pan. Keep heat low.
- Add mustard seeds and cumin seeds. Let them splutter.
- Add hing (asafotida), curry leaves, chopped chilies.
- Add peanuts. stir.
- Add all the other ingredients, coconut.
- Add a table spoon of reserved water if needed.
- Cook for 5 minutes.
- Add lime juice, chopped coriander leaves (cilantro) and mix well. Serve hot or cold.
Video
Notes
Tips:
- You can refrigerate and use for 3-4 days. It is good to eat at a snack or as a side dish for any meal.
- It tastes good warm or cold.
- You may add desiccated coconut instead of fresh grated coconut.
- Traditionally, small coconut pieces are added to sundal or ghugari.
- You may add some chopped ginger or ginger paste.
- If you are fasting and your rules do not allow use of mustard seeds, coriander leaves, you may omit them and use only cumin seeds.