Peanut beautiful recipe | Verkadalai beautiful recipe

Peanut Sundar is a very simple South Indian style snack which is quite popular during the festival days. It is mainly made with peanuts which we call ‘Varkadalai’ in Tamil. This dish is light, filling and healthy so that you can enjoy it as a snack or as a side dish for rice varieties even on normal days.

Peanut Sundal has a slightly walnut taste, lightly spicy with the taste of coconut. Since peanuts are rich in protein, this sunlight is also good in the evening when you feel hungry. It is one of the quick dishes that come together without much effort and still taste the house so much.

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About peanuts beautiful

Peanut Sundal is a very common beautiful made in South Indian homes. Unlike other sunlishes made with gram or green gram, it is made using a peanut so that the taste and texture is slightly different. It is simple to cook, but still peanuts have a special taste due to crunch.

Beautiful recipes are old traditional that is loved all around. Every family will have their own way of making, some add more coconut, some add lemon juice, and some keep it very simple. Peanut Sundal is standing outside because it is nutritious and filled, yet not heavy to eat.

Peanut texture is soft, but not very soft, you still get that light crunch when you bite. This makes it more tasty by adding coconut and curry leaves to the temporary. You can also change the spice level depending on your choice, I sometimes add green chili when I feel more spices.

I usually prepare this beautiful on normal days, not only for festivals. It acts as a quick snack for the evening, and sometimes I also keep it in the lunch box. My family likes it because it is light and not oily like other snacks.

Golu means beautiful to me. Navratri wanted to post easy beautiful dishes near the week, so I am starting with peanuts beautiful (peanuts beautiful), which I wanted to post since last year. Try and enjoy this healthy beautiful!

Peanut beautiful video

[embed]https://www.youtube.com/watch?v=e0sxhwfow_w[/embed]

Peanut Sundle Material

• Groundnut – I have used raw peanuts and are still soft but still cooked up to crisp. If you get, you can also use fresh peanuts, in that case there is no need to soak in any way.
• Coconut – Freshly grated coconut gives natural sweetness and mixes very well with peanuts. If you do not have fresh, you can add frozen or even desiccated but the taste will not be the same.
• Oil – I have used cooking oil regularly, but you can also try with coconut oil that gives more authentic touch.
• Spices – I have used mustard seeds, urad dal, dry red chili, curry leaves and hing. They add fragrance and light spices taste. If you want a little more spice then you can also add a green chili.

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Why does this recipe works

• This recipe is very easy to create and only some common materials are required.
• It is a protein rich snack so it keeps you complete but still lighter to digest.
• The taste is nutritious with the sweetness of coconut, it looks different from the other sunlight.
• You can be in the form of its snack or a quick evening tiffin, both the way it suits it well.
• This recipe is a flexible, you can leave coconut, add lemon or oil to your choice.

How to step peanut Sundal by step

1. 1 cup of raw peanuts well and soak in water overnight or for minimal 8 hours.

2. Do this again, add water drain, then salt, water to a pressure cooker with water. Water is needed above the level of drowning.

3. Cook for 5-6 whistles.

4. Remove the water and set it aside.

5. For a pan – Heat 1 tbsp oil, add 1 teaspoon mustard seeds, let it separate, then add vid spoon urad urad dal, 2 red chillies, some curry leaves and ing spoon hing. Give a quick step.

6. Peanuts cooked with salt to taste. We have already added salt during cooking peanuts, so remember and add only as needed.

7. A quick step.

8. 3 tablespoons tight coconut.

9. A quick mixture. Switch off.

serve hot!

Expert tips

• Cooking peanuts – I usually soak the raw peanuts for an hour and the pressure to cook to the crisp yet soft. Do not do it on the cook, otherwise it becomes a man.
• Fresh peanuts – When I get fresh, I soaked and leave only pressure cook. It cooks fast and also gives good taste.
• Oil choice – I have used normal sophisticated oil, but sometimes I add coconut oil that gives strong taste and I personally like it.
• Coconut use – Freshly grated coconut is the best. If the use of frozen is kept out for some time so that it softens before adding.
• Masala level – You can adjust the ingredients according to the level of spice, add a green chili or also squeeze lemon juice at the end.

Service and storage

Serve peanuts beautiful warm or at room temperature. It goes very well with tea or coffee in the form of evening breakfast. It matches the small side with rice and rasam or sambar as well. If left, you can store in the fridge for a day. I usually keep it out for a few minutes before eating so that it does not cool.

General question

1. Can I leave coconut in peanut Sundal?

Yes, you can leave, but coconut gives light sweetness and taste of balance.

2. Can I do it a day before?

You can cook peanuts first and keep it in the fridge. When you want to serve, just do the temporing and mix.

3. Can I use the shop buying peanuts?

Yes you can use ready boiled peanuts. Mix the water well with the drain and then with tempering.

4. Can I also add green chillies?

If you want more spices then you can add slit green chillies.

5. How to avoid Sundal?

Do not overcome the peanuts and avoid adding water when mixing. In this way it remains crisp.

If you have any other question about this Peanut Sundal Recipe Mail me to sharmispassions@gmail.com. Also, follow me Instagram, Facebook, Pinterest, YouTube And Twitter ,

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