Ingredients:
- Peanuts/ verkadalai – 1 cup
- Grated coconut – ¼ cup
- Curry leaves – 1 sprig
- Coconut oil – 1 tblsp
- Mustard seeds – ½ tsp
- Cumin seeds – ¼ tsp
- Dry red chili – 1 no
- Asafetida – ½ tsp
- Salt – as req
- Sundal podi – 1 tsp
Procedure:
- Pressure cook the fresh peanuts for about 2 whistles and keep aside
- If you are using dry peanuts, then soak it for about 6-8 hours and pressure cook it.
- In a pan, add a tblsp of coconut oil. Let the oil get enough hot, add mustard seeds and cumin seeds. Allow it to splutter.
- Then add broken dry chili, asafetida and some fresh curry leaves.
- Immediately add the cooked peanuts to the mixture, give it a toss and sprinkle some sundal powder and salt to taste.
- Gently toss the sundal, time to add the freshly grated coconuts and turn off the flame.
