HOME        |        ABOUT        |        COPYRIGHT        |        CONTACT        |        MY OTHER BLOG        |         EVENTS        

Thursday, June 25, 2015

Peanut Sundal

I had no idea that sundal or guggilu as we call in Telugu could be made using peanuts up until I started to notice the dish by several  food bloggers, mainly Tamilians. And I had tucked the idea back in my mind to try it later. Chickpeas (both white and black variety), dried peas or green whole moong are the ones that come to my mind when I think about gugillu / usli and my mother often prepared it to serve as a nutritious and filling evening snack. However in many homes gugillu/sundal is served as neivedyam on festival days and a chickpea based one is a common prasadam served in many temples across south India. The idea of trying peanut sundal crossed my mind again when I noticed it on Priya's blog. The addition of spice powder to the sundal makes it more interesting and definitely ups the flavor quotient. This sundal is one more delicious way to enjoy the humble peanuts.

1 cup peanuts
Salt to taste
1 tbsp. oil
1 tsp. chana dal / split chickpeas
1 tsp. mustard seeds
1/8 tsp. turmeric powder
A pinch of asafoetida powder

Ingredients to toast:
1/2 tsp. chana dal / split chick peas
1/2 tbsp. coriander seeds
1/4 tsp. sesame seeds
2 dried red chillies
10 - 12 curry leaves

* Soak peanuts in water for about 10 minutes and drain. Add peanuts and enough water (needed to immerse the peanuts) to a pressure cooker. Cook for about 2 -3 whistles and turn off the stove. When the valve pressure is gone, transfer the peanuts to a colander and keep aside until needed.
* Add the ingredients mentioned under 'to toast' to a small pan and roast until split chickpeas starts to turn reddish. Let cool and grind them fine.
* Heat oil in a pan and add split chickpeas and mustard seeds. When split chickpeas start to turn reddish, add turmeric, asafoetida, cooked peanuts, salt and 1 tbsp. ground mixture from the above step. 
* Stir the mixture thoroughly to combine and cook for about 4 -5 minutes on low flame, to allow the flavors to mingle.

This is my entry to Blogging marathon #53. Check the link to see what other marathoners have come up with today.



Rajani S said...

My younger brother is very very picky and sundal is one of the few things he would eat. Groundnut chundal was one of the oft made recipes at home.

Sarita said...

Love these yummy sundal. Looks great!

Archana Potdar said...

I have never made any sundals. This will be something my girls will like. Will try.

Sowmya :) said...

Lovely sundal....reminds me of all the navratri sandals we have made and had over the years

Pavani N said...

Sundal with peanuts is new to me. Will have to try it sometime for my peanut loving family.

Priya Suresh said...

Hard to resist to this incredible sundal, feel like having some..

Srivalli said...

Now that you are saying I think I could be wrong, however this sundal has always featured in my mom's menu. Could be our love for peanuts or Madras influence..:)..I too love it all spiced up..very inviting bowl of peanut..

Chef Mireille said...

love all the spices used. Would love this as a snack!

Kalyani said...

Even for me, peanuts in sundal form is new till I started to see in some blogs... Guess I have more of a Karnataka influence in my cooking where this was never made .. I love sundals as a filling snack

Harini-Jaya R said...

We used to pressure cook the fresh peanuts from the farm and enjoy in our maternal grandparent's place. But this spicy version is tempting me to make it!

Varadas Kitchen said...

Peanut sundal sounds delicious. It is such a nice way to use peanuts.