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. Sundal / gugri is made with a variety of ingredients such as pulses like peanuts, cowpeas, whole green gram(mung bean), kabuli chana(garbanzo beans) etc.
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.
Ready to eat peanut sundal - kadle gugri
How to make groundnut peanut Sundal
Ingredients for groundnut peanut Sundal - Ghugari
shelled peanut - groundnut - kadlekai
sundal gugri tempering
coconut, coriander and curry leaves
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, or 1/2 tsp green chili paste, more or less according to taste
Lime juice - 2 tsp
Coriander (Cilantro) leaves - 1 tbsp chopped
Cumin seeds (jeera)- 1/2 tsp
Hing (asafotida) - 1/4 tsp
Curry leaves - 8 - 10
Optional ingredients
Sugar - 1/4 tsp
Ginger grated or paste - 1/2 tsp
Mustard seeds - 1/2 tsp
Fresh grated coconut - 2 tbsp
Making Groundnut Peanut Kadle Gugri - Sundal
Soaking peanuts:
Put peanuts in a bowl and add water to cover. Soak peanuts for about 2 hours.
Add peanuts along with water to a pan.
Boiling - draining peanuts
Add a 1/4 tsp salt and bring
to boil. Add more water to cover peanuts if needed.
Boil peanuts till it is just done. You may also cook peanuts in the pressure cooker for 2 whistles. Peanuts should not break.
Drain groundnuts in a colander after they are just cooked. Keep the water separately to use if necessary.
Cooking peanut/groundnut sundal/gugri
Heat oil in a pan. Keep heat low.
Add mustard seeds and cumin seeds. Let them splutter.
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