Groundnut peanut Sundal Recipe Verkadalai Sundal

For Navaratri - Ganesh Festival

Here is the groundnut peanut sundal recipe 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, Tamilnadu. 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. Though there is some soaking time is involved, the cooking is quick.

How to make groundnut peanut Sundal

Ingredients for groundnut peanut Sundal - 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, more or less according to taste
  • Lime juice - 2 tsp
  • Coriander (Cilantro) leaves - 1 tbsp chopped
  • Cumin seeds - 1/2 tspHing (asafotida) - 1/4 tsp
  • Curry leaves - 8 - 10

Optional ingredients

  • Sugar - 1/4 tsp
  • Ginger grated - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Fresh grated coconut - 2 tbsp

Making - Gugri - Sundal

  1. Put peanuts in a bowl and add water to cover. Soak peanuts for about 2 hours.
  2. Add peanuts along with water to a pan.
  3. Add a 1/4 tsp salt and bring to boil. Add more water to cover peanuts if needed.
  4. Boil peanuts till it is just done. peanuts should not break.
  5. Drain groundnuts in a colander after they are just cooked. Keep the water separately to use if necessary.
  6. Heat oil in a pan. Keep heat low.
  7. Add mustard seeds and cumin seeds. Let them splutter.
  8. Add hing (asafotida), curry leaves, chopped chilies.
  9. Add peanuts. stir.
  10. Add all the other ingredients, coconut.
  11. Add a table spoon of reserved water if needed.
  12. Cook for 5 minutes.
  13. Add lime juice, chopped coriander leaves (cilantro) and mix well. Serve hot or cold.


  • 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.
  • 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.

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