Peanuts -100 grams
Grated coconut -2 tbsp
Oil – 2 tsp
For the seasoning
Mustard -1/2 tsp
Hing/asafoetida – a generous pinch
Red chillies – 2
Curry leaves – little
Soak peanuts in water overnight, drain the water and pressure cook with salt for 3 whistles.
(Keep it in a vessel and pressure cook.)
Heat oil in a kadai/pan, add mustard seeds, when mustard splutters, add hing, red chillies and curry leaves, then add cooked peanuts.
Saute for a few seconds and add grated coconut. Mix well and remove from flame.
More Sundal recipes
Channa/Chick pea sundal
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