Peanut Sundal (Verkadalai Sundal) | Healthy South Indian Snack

Discover how to make the trending South Indian vegetarian snack Peanut Sundal (Verkadalai Sundal) — protein-rich, easy to cook, festive friendly and perfect for everyday meals.

The humble yet flavourful snack Peanut Sundal — also known as Verkadalai Sundal — is making waves in Indian vegetarian recipe trends, thanks to its simplicity, high-protein punch, and suitability for both festivals and everyday meals. Often prepared during South Indian functions and especially during Navaratri, this dish is now entering many household snack lists across India. According to a recent blog, this sundal is “light, filling and also healthy” as a snack option.

In this post you’ll find:

• Quick Facts about Peanut Sundal

• Cultural & regional context

• Ingredients list

• Step-by-Step Recipe

• Serving, Plating, Storage, Health, Tips

• FAQs

Let’s dive into one of the most sought-after vegetarian snack recipes in South India today.

Quick Facts

Cultural & Regional Insight

Sundals are a traditional category of legumes-based preparations in Tamil Nadu and neighbouring states — often offered as prasadam during Navaratri “kolu” displays and as healthy snack alternatives. The Peanut Sundal variant uses soaked or boiled peanuts, tempered with mustard seeds, urad dal, curry leaves, asafoetida, optionally chilli/red-chilli, and finished with fresh grated coconut.

What makes it trending now?

• Rise in plant-based and vegetarian snacks (India’s vegetarian/vegan food market is growing).

• Easy to prepare, few ingredients, and high in protein → suits modern snack/meal patterns.

• Its regional roots give it authenticity and cultural value — perfect for blogs like Bhimascook that emphasise Indian vegetarian tradition.

Ingredients (Serves 4)

• 1 cup raw peanuts (verkadalai)

• Water (for soaking/boiling)

• Salt, to taste

• 1 tablespoon cooking oil (coconut oil optional for authentic flavour)

• 1 teaspoon mustard seeds

• ½ teaspoon urad dal

• 2–3 dry red chillies (or 1 slit green chilli for milder spice)

• Few fresh curry leaves

• ¼ teaspoon asafoetida (hing)

• 3 tablespoons fresh grated coconut

Step-by-Step Recipe

 Preparation & Cooking Peanuts

1. Rinse the peanuts well. Soak them for ~1 hour (or overnight for best results).

2. Drain the soaked peanuts and transfer to a pressure cooker. Add enough water to just cover, add salt. Cook for about 4–6 whistles (or until peanuts are tender yet retain a slight bite).

3. Drain any excess water and set the cooked peanuts aside.

Tempering & Finishing

1. In a heavy pan, heat the cooking oil. Add mustard seeds and allow them to splutter.

2. Add urad dal – fry until it turns light golden. Add dry red chillies (or green chilli), curry leaves and asafoetida. Stir quickly.

3. Add the cooked peanuts into the tempering. Toss well so that peanuts are coated by the flavours.

4. Add the grated coconut, mix gently, turn off heat. If desired, you may squeeze a few drops of lemon juice at this point for a fresh tang.Serve warm or at room temperature.

Serving Suggestions

• Serve Peanut Sundal as a tea-time snack, or as a light side dish alongside rice/rasam.

• For festival settings (kolu/pooja), place it in a small bowl, garnish with a sprig of coriander or a few roasted peanuts.

• It also works as a lunch-box snack or evening munch.

Storage Instructions

• If cooked and cooled, Peanut Sundal can be stored in an airtight container in the refrigerator for up to 1 day. As noted by the recipe author: “If you want moist sundal and eat within 2-3 hours Reheat gently or serve at room temperature. Coconut will firm up on refrigeration; warm slightly if needed.

Health & Nutrition Insights

• Peanuts are high in plant-based protein, fiber and healthy fats — making this snack a good option for vegetarian diets.

• The dish uses minimal oil and lean tempering; fresh coconut adds flavour without heavy cream or excessive fat.

• By using tempering spices like cumin, mustard seeds, asafoetida and curry leaves, the sundal also supports digestion (a benefit often emphasised in Indian vegetarian cooking). If you choose coconut oil, the dish retains an authentic South Indian flavour while staying vegetarian.

Tips & Variations

• Soaking shorter: If in a hurry, you can pour boiling water over raw peanuts in a covered container for 20-30 minutes (with a pinch of baking soda) and then cook — a trick mentioned in a recipe note.Spice level: Use slit green chilli instead of dry red chilli for milder taste.

• Oil choice: Use coconut oil for more authentic flavour; regular cooking oil works too.

• Coconut alternatives: You may skip fresh coconut or use frozen/desiccated in a pinch — flavour will differ slightly. Dry vs moist: If you prefer a juicier version, leave a bit of cooking water before draining and mix; but for longer storage, keep it drier.

• Make it Jain-style: Omit onion/garlic (already absent in this version) and use rock salt if observing certain fasts/festivals.

• Flavor boost: Garnish with chopped coriander leaves or roasted peanuts for crunchy texture.

Conclusion

Whether you’re planning a festive spread or looking for a healthy, quick snack, this Peanut Sundal (Verkadalai Sundal) hits all the marks: richly regional, plant-based, protein-packed and delightfully flavourful. Add this trending vegetarian snack from South India into your repertoire and enjoy its simplicity and charm. Give it a try — your tastebuds (and your health) will thank you.
Try this peanut sundal recipe today — you’ll love it!

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Useful Links

• Navaratri Sundal Varieties – step-by-step guide

• Protein-rich Vegetarian Snacks & Ideas  Homeal

FAQs

Q1: What is Peanut Sundal?
A1: Peanut Sundal (Verkadalai Sundal) is a South Indian vegetarian snack made of boiled peanuts tempered with mustard seeds, urad dal, curry leaves, red chilli/green chilli, asafoetida and finished with fresh grated coconut.

Q2: Can Peanut Sundal be made for festival occasions?
A2: Yes — sundals are commonly prepared for South Indian festivals such as Navaratri, where they serve as prasadam or festive snacks. Peanut sundal is popular for its simplicity and protein-rich content.

Q3: Is this recipe suitable for lunchbox or everyday snack?
A3: Absolutely. This recipe is quick enough for everyday use and nutritious for lunch boxes or tea-time. Simple ingredients, minimal oil, and a wholesome format make it perfect.

Q4: How long can you store Peanut Sundal?
A4: When kept in an airtight container in the fridge, it stays good for about 1 day. For best taste and texture, serve within a few hours of cooking.

Q5: Can any other legumes be used instead of peanuts?
A5: Yes — there are many sundal varieties using chana, green gram, black chickpeas etc. For the peanut version, the nutty flavour and texture are characteristic.