- Submitted by Raji Ramakrishnan
(Groundnut Salad, Moongphali Chaat, Nilakadalai Chundal)
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Peanut Sundal also known as Groundnut Sundal, Nilakadalai Chundal or Moongphali Chaat is a quick, healthy and utterly satisfying South Indian snack that comes together in just minutes with a handful of simple ingredients. Soaked raw peanuts are boiled to a tender yet firm texture, then tossed in a fragrant tempering of mustard seeds, urad dal, curry leaves and asafoetida, before being finished with a freshly ground paste of coconut, ginger and green chili for a burst of flavour in every bite. A beloved fixture at Navaratri festivals and an everyday street food favourite across Tamil Nadu, this protein packed, vegan, and gluten-free dish is as nutritious as it is delicious. For a fun twist, dress it up with chopped onions, tomatoes, chaat masala, and nylon sev to transform it into a lively Moongphali Chaat that doubles as a crowd-pleasing snack or light evening tiffin.
Recipe for Peanut sundal
Ingredients
- Raw peanut - 1 cup
- Grated coconut - 1 tbs
- Curry leaves - few
- Ginger - A small piece
- Salt - as needed
- Oil - 2 tsp
- Asafoetida - a pinch
- Green chilli - 1 no
- Mustard seeds - ½ tsp
- Urid dal - ½ tsp
Method
- Soak the peanut overnight or 6-8 hrs in water.
- Wash and pressure cook them or directly cook them till it is soft but not mushy with required amount of salt. Drain them and keep aside.
- Grind the green chilli, ginger, coconut in a mixture for a minute.
- In a kadai, pour oil when it becomes hot, add the mustard seeds and urid dal. When it splutters, add the curry leaves and asafoetida.
- Add the peanuts and saute for a minute. Add the ground coconut in it and saute again for a minute.
- Peanut sundal is ready to serve.
Variation
- In the cooked peanut, add chopped tomatoes, onions, chopped coriander leaves, chat masala, black salt and can have it as moongphali chaat. If you wish, you can add sweet and sour chutney too with nylon sev on top of it.
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