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Groundnut sundal is a beloved dish that holds a special place in the hearts and kitchens of many Indian families, particularly during festive seasons like Navaratri and Ganesh Chaturthi. This simple yet delicious recipe showcases the natural flavor of groundnuts, also known as peanuts, transformed into a savory treat through the art of tempering with spices. As families come together to celebrate these joyous occasions, groundnut sundal is a nourishing snack that embodies the spirit of sharing and togetherness.

teamed groundnuts are the star ingredient in this sundal, offering a delightful texture and an abundance of nutrients. Rich in protein, healthy fats, and essential vitamins, groundnuts provide a satisfying and energizing option for those observing fasting during festivals. Unlike traditional roasted groundnuts, the steamed version used in this recipe brings out the beans’ natural creaminess while ensuring they remain tender and easy to digest.

What makes groundnut sundal truly special is its versatility. While it can be enjoyed as a super snack, it also complements a variety of festive dishes, making it an ideal choice for potlucks or family gatherings. The addition of sautéed onions and grated carrots not only enhances the flavor profile but also adds a vibrant pop of color, making the dish visually appealing.

Naivedyam (food offering) is done twice daily, accompanied by lighting the lamps. Every day different varieties of sundal (a traditional South Indian legume dish) are prepared. Sundal varieties include Sweet green gram sundal, Chickpeas sundal, Kadalai paruppu / channa dal sundal, Ground nut/peanut sundal, sweet corn sundal, Mochai / Field beans sundal, Thatta payir / Red cow peas sundal, Pattani / Green peas sundal, White chickpeas sundal and more.

How to Make Groundnut / Peanut Sundal | Navaratri Sundal Recipe

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Prep Time 10

Cook Time 10

Total Time 20

Course Snack, Vegan, Vegetarian

Cuisine Indian, South Indian

Servings

Ingredients

3 Cups Whole Groundnuts
Salt for taste
2 -3 tbsp Oil
1/4 tsp Mustard seeds
1/4 tsp Urad dal
1/2 Cuo Chopped Onions
1/4 Cup Grated Carrot
few Curry Leaves
2 – 3 Dry Chilly

Instructions

Take 3 cup of shelled groundnuts or 1 cup of dried groundnuts without shell.
Add required salt, a cup of water and pressure cook it for 3 to 4 whistles.
Take the groundnuts out of the shell.
Pour some oil in a pan and allow it to heat.
Add the mustard seeds and urad dal to the pan.
Let the urad dal turn brown and mustard seeds pop.
Now add half cup of chopped onions and quarter cup of grated carrots. Saute for a minute.
Next add few curry leaves and dry chillies.
To this add the cooked groundnuts, add salt if required and saute everything well till the water evaporates.
Now our sundal is ready. Serve hot.

Video

Notes

Soaking the Groundnuts: If you’re using dried groundnuts, soak them in water for at least 5 to 6 hours before cooking. This helps reduce cooking time and ensures even cooking.
Cooking Consistency: Pressure cook the groundnuts just until they are tender but not mushy. Overcooking can lead to a watery sundal.
Adjusting Spice Levels: Feel free to adjust the number of dried red chilies based on your spice preference. For a milder version, you can omit them or use fewer.
Onion and Carrot Variations: You can customize the vegetables in the sundal. For example, adding bell peppers or peas can provide extra flavor and nutrition.
Fresh Ingredients: Use fresh curry leaves and grated carrots for the best flavor. Dried curry leaves can be used, but fresh ones add a vibrant aroma.
Serving Suggestions: Groundnut sundal can be served warm or at room temperature. It pairs well with a cup of tea or coffee and can be enjoyed as a snack or part of a meal.
Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat before serving to restore the flavors.
Garnishing: Consider garnishing with fresh coriander leaves or a squeeze of lemon juice before serving for an added burst of flavor.
Experiment with Tempering: Try adding other spices, such as cumin seeds or a pinch of asafoetida (hing), during the tempering process for an extra layer of flavor.

Keyword Groundnut Sundal, Peanut Sundal, Sundal

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Groundnut Sundal Recipe Steps

Cook the Groundnuts

Take 3 cups of dried groundnuts (or 1 cup of shelled groundnuts). Add the required salt and 1 cup of water. Pressure cook for 3 to 4 whistles until they are tender.

Note: You can also use dried groundnuts without skin. If you are using dried groundnuts, soak them in water for at least 5 to 6 hours.

Prepare the Groundnuts

If using whole groundnuts, remove them from their shells once they are cooked. You will get approximately one cup of them.

Heating Oil and Tempering

Heat oil in a pan over medium flame.
Once hot, add 1 tsp of mustard seeds and 1 tsp of urad dal.
Sauté until the mustard seeds pop and the urad dal turns golden brown, about 30 seconds, being careful not to burn the dal.

Add Vegetables

Add ½ cup of chopped onions and ¼ cup of grated carrots to the pan.
Sauté for about a minute until the onions become translucent.

Note: Avoid onions if preparing sundal for pooja.

Add Spices

Toss in a few curry leaves and 2-3 dried red chilies. Sauté for another minute to release the flavors.

Combine with Groundnuts

Add the cooked groundnuts to the pan. Mix well and check for seasoning, adding more salt if needed. Sauté everything together until the moisture evaporates and the mixture is well combined.

Serve

Your delicious Groundnut Sundal is now ready! Serve it hot as a nutritious snack or festive offering, and enjoy the delightful flavors!

How to Make Groundnut Sundal | Navaratri Sundal Recipe