PEANUT sundal

Name: PEANUT sundal
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups PEANUTS; 1 table spoon sesame seed oil; 1 tspmustard seeds; 1 tsp Fennel seeds; 1/2 tsp methi seeds; Pinch asafoetida; 1 table spoon urud; 4 red dried chilies,; 1 tsp Ginger, grated; 1/2 tsp turmeric powder; 1/2 cup curry leaves; 1 cup freshly grated coconut; As required Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

#TR
peanuts are healthy nuts. Easily available and not too expensive, tasty aromatic flavorful healthy sundal is easy to make and pack in a tiffin box.

Lakshmi Sridharan Ph D @cook_19872338

USA

#TR
peanuts are healthy nuts. Easily available and not too expensive, tasty aromatic flavorful healthy sundal is easy to make and pack in a tiffin box.

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Ingredients

30 mins

6 servings

2 cupsPEANUTS
1 table spoonsesame seed oil
1tspmustard seeds
1 tspFennel seeds
1/2 tspmethi seeds
Pinchasafoetida
1 table spoonurud
4red dried chilies,
1 tspGinger, grated
1/2 tspturmeric powder
1/2 cupcurry leaves
1 cupfreshly grated coconut
As required Salt
snack

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Steps

30 mins

1

Prepare a checklist. Keep essential items close by.
2

Soak peanuts in 5 cups of boiling water for 30min. Cook in a pressure cooker till it becomes slightly soft. Do not overcook. it should be crisp and crunchy. Turn off the heat. After the pressure goes down, open the cooker. Take it out of the cooker and drain In a frying pan over medium heat, add mustard seeds, let it splutter, about a minute. Stir in fennel, cumin, methi and red chilies. Add ginger, turmeric powder and curry leaves and. when the urad is golden in color. Add shredded coconut
3

Saute coconut until color changes.
Add the cooked and drained peanuts and stir-fry for 4 minutes
Add salt, stir and remove from the stove. Sundal is ready to taste. Transfer to a serving bowl. Ready to serve. healthy and good as tiffin not just for the kids but also for the kids in you

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Lakshmi Sridharan Ph D @cook_19872338

on June 11, 2023 02:00

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography