Instant Pot Peanut Sundal – tasty, protein packed snack from South Indian Cuisine. Popularly made during Navratri, but can be enjoyed any time of the year.
This simple snack is made with boiled peanuts and a tempering of mustard seeds, green chili and curry leaves.
WHAT IS SUNDAL?
Sundal is a traditional South Indian dish made with cooked lentils, green chili, coconut and a tempering of mustard seeds and hing.
Today I have replaced lentils with boiled peanuts. The soft buttery peanuts coated with green chili, fresh coconut and curry leaves makes it extremely delicious. Add a generous squeeze of lemon juice and enjoy this guilt free snack for your 4 pm hunger spans.
Peanut sundal also called as Ground nut Sundal or Verkadalai sundal is a popular snack from Tamil cuisine. Usually made during Navratri, but can also be enjoyed as a evening snack.
Boiled Peanuts are also enjoyed as Beach Side Peanuts Sundal made with onion, tomato, green chili and chaat masala.
Ingredient note:
raw peanuts – we will be using raw peanuts without shell. Just make sure they are raw not the roasted kind). These are easily available in most grocery stores. I get mine in the Indian store.
coconut– use fresh or frozen grated coconut
green chili – I used small green chili available in the Indian store. You can use any chili of your choice. Just adjust the amount depending on your taste.
Step by Step Photo Instructions:
1- Wash and soak the peanuts in plenty of water for 4 hours. After four hours of soaking, drain all the water from the peanuts and rinse them.
Add the soaked peanuts in to the steel container of the instant pot, add water and salt.
2- Close the Instant pot lid and adjust the vent to the sealing position. Select pressure cooker/manual mode and adjust the time to 30 minutes.
3- Once the time is up, let the pressure release naturally.
4- In a large skillet heat oil and add the mustard seeds. Once the mustard pops add urad dal and cumin seeds. Cook for 30 seconds. Add dry red chili, finely chopped green chili,curry leaves and hing. Saute for 15 to 30 seconds.
5- Add the boiled and drained peanuts, coconut and salt. Mix it well and close the lid. Cook for 3-5 minutes.
6- Finally add a generous squeeze of lemon juice and chopped coriander leaves. Give a mix and enjoy the sundal.
Serving Ideas:
Serve the sundal as a evening snack with a cup of coffe or tea.
You can also enjoy them as a part of a meal.
Yes, the raw peanuts cook well when soaked for atleast few hours.
For stove top – add plenty of water bring the peanut to a boil and simmer till soft.
For pressure cooker – Cook the soaked peanuts for 3-5 whistles and release the pressure naturally.
To get the detailed recipe on how to cook raw peanuts, check my post how to boil peanuts with out shell
More Sundal Recipes-
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Instant Pot Peanut Sundal | Verkadalai Sundal
Equipment
- 6 qt Instant Pot
Ingredients
To boil Peanuts
- 1 cup raw peanuts
- 2.5 cups water
- 1.5 tsp salt
To make Peanut Sundal
- 2 green chili, finely chopped
- ½ tsp mustard seeds
- 1 tsp urad dal
- ½ tsp cumin seeds
- 1 dry red chili (cut to two pieces)
- 2 tbsp fresh or frozen coconut
- 2 tsp oil
- lemon juice to taste
- finely chopped coriander leaves to garnish
- salt to taste
Instructions
Cooking Peanuts in the Instant Pot –
- Wash and soak the peanuts in plenty of water for 4 hours. After four hours of soaking, drain all the water from the peanuts and rinse them. Add the soaked peanuts in to the steel container of the instant pot, add water and salt.
- Close the Instant pot lid and adjust the vent to the sealing position. Select pressure cooker/manual mode and adjust the time to 30 minutes. Once the time is up, let the pressure release naturally.
Cooking Peanuts Stove Top method –
- Add plenty of water to a pot and add the peanuts and little salt. Bring the water to a rolling boil, them simmer the peanuts for 20 to 30 minute or till done.
Cooking Peanuts in a Pressure Cooker –
- Cook the peanuts for 3 to 5 whistles in medium flame and release the pressure naturally.
Making Peanut Sundal –
- After the peanuts are cooked to your liking, drain the water and set a side.
- In a large skillet heat oil and add the mustard seeds. Once the mustard pops add urad dal and cumin seeds. Cook for 30 seconds. Add dry red chili, finely chopped green chili, curry leaves and hing. Saute for 15 to 30 seconds.
- Add the boiled peanuts, coconut and salt. Mix it well and close the lid. Cook for 3-5 minutes.
- Finally add a generous squeeze of lemon juice and chopped coriander leaves. Give a mix and enjoy the sundal.
Sujatha
Yummy
Madhavi
Thank you