Verkadalai Sundal (Peanut) Recipe for Navarathri | 9 Days, 9 Sundals

Navratri Sundal Recipe 5 of 9

Verkadalai (Peanut) Sundal has a lovely nutty bite that makes it stand apart from the pulse-based versions. The peanuts are cooked until tender, tempered traditionally, and finished with coconut, raw mango and coriander.

This is Recipe 5 in Girija Paati's 9 Days, 9 Sundals series - a different Sundal for each day of Navratri.

INGREDIENTS

For the Sundal

• 100 g dried Verkadalai
• 3-4 cups water for soaking
• Salt to taste

For the Tadka

• 3/4 tsp peanut oil, or oil of your choice
• 1/4 tsp mustard seeds
• 1/3 tsp urad dhal
• 1/4 tsp finely chopped green chillies
• 1/4 tsp finely chopped ginger
• 2 whole round red chillies
• 1/4 tsp asafoetida powder
• curry leaves, to taste

For the Final Seasoning

• 1 tsp coconut
• 3/4 tsp grated raw mango
• Coriander, to taste

METHOD

1. Wash the dried Verkadalai and soak it overnight for about 12 hours, using approximately 3-4 cups of water.
2. The next morning, drain the soaking water and wash the verkadalai once again in clean water. Pressure cook with salt to taste for approximately 5 whistles. It should be cooked through while still holding its shape. As a guide, 100 g of dried Verkadalai will usually give you around 250-300 g once soaked and cooked.
3. Heat the oil in a kadai. Add the mustard seeds and allow them to splutter. Add the urad dhal and let it turn golden. Add the finely chopped green chillies and ginger and lightly fry. Follow with the whole red chillies, asafoetida and curry leaves.
4. Add the cooked Verkadalai to the tadka and mix well so that the tempering coats it evenly.
5. Remove from the flame. Add the coconut, grated raw mango, coriander and toss together.
6. Serve with love.

Girija Paati's Note

The raw mango works particularly well with the richness of the peanuts. Add it after taking the Sundal off the flame so its tartness and crunch stay distinct.

A Little Something to Send Home

For many of us, Navratri is as much about the people who come home as it is about the Golu.

In Tamil homes, women visiting for Navratri Golu are traditionally sent home with a thamboolam - typically including betel leaves, areca nuts, turmeric and kumkum, offered as a gesture of respect and auspiciousness. Similar traditions are part of Haldi-Kumkum gatherings in other parts of India.

Alongside the traditional thamboolam, it is also lovely to add a small sweet or savoury treat for your guest to take home.

This Navratri, Girija Paati has put together small sweet and karam (savoury) combinations designed especially for adding to thamboolam bags or giving as simple Navratri return gifts.

Explore our Navratri Sweet & Savoury Gifting Options ->

Making Sundal Through the Nine Days?

This Verkadalai or Peanut Sundal is Recipe 5 of our 9 Days, 9 Sundals series. We are making a different Sundal for each day of Navratri, from Channa and Pattani to Pachai Payaru, Mochai and Karamani.

See all 9 Navratri Sundal Recipes ->

Next: Pachai Payaru or Moong Sundal ->