Peanuts are rich in energy and contain many health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health.
They are especially, rich in mono-unsaturated fatty acids like oleic acids that help to lower LDL or "bad cholesterol" and increase HDL or "good cholesterol".
Hence, "eating a handful of peanuts a day, helps to keep bad cholesterol at bay"!
But remember to eat boiled or dry roasted peanuts, not fried.
"Sundal" is nothing but a Stir-fry of boiled legumes.This Sundal is prepared in most south Indian homes, but under various names, Some call it "Upkari", some call it "Palya". The name "Sundal" is however used in Tamil Nadu.
This is served in most temples and religious gatherings as prasad to the devotees.
But you also see it sold in paper cones on the beaches of Tamil Nadu.
This is one snack we all love to eat, whether its summer or winter.
I have prepared this Sundal but in Konkani we call it "Chane Upkari" which I made for Ram Navami festival.
The most common legumes used to make "sundal" are white and black chickpeas.
Since I have already posted Black Chickpeas Stir fry in Konkani style, today I made "Peanut Sundal" in Tamil style which I learnt from a friend.
Ingredients:
Peanuts - 1 cup
Green chilly - 1 - chopped
Dry red chilly - 1
Lemon - 1/2
Urad dal (Split black gram ) - 1/2 tsp
Mustards seeds - 1/2 tsp
asafoetida/Hing - 1 pinch
Curry leaves - 4
Oil - 1 tsp (preferably coconut oil )
Grated coconut - 2 tbsp
Grated raw mango - 2 tbsp (Optional)
Salt - 1 tsp
Method:
Boil the peanuts in a cooker till soft, it will take around 15 minutes on low flame (after the 1st whistle).
Allow the cooker to cool naturally.
Now take a heavy bottomed pan, keep on low heat, add oil, now add the mustard seeds, urad dal, red chilly cut into pieces, curry leaves and hing, stirring continuously. Allow to crackle, now add the boiled peanuts, salt, green chilly pieces and stir fry for about 4-5 minutes.
Squeeze the juice of 1/2 a lemon. Mix well.
"Peanut Sundal" is ready.
This is served in most temples and religious gatherings as prasad to the devotees.
But you also see it sold in paper cones on the beaches of Tamil Nadu.
This is one snack we all love to eat, whether its summer or winter.
I have prepared this Sundal but in Konkani we call it "Chane Upkari" which I made for Ram Navami festival.
 |
| Chane Upkari - Konkani style |
The most common legumes used to make "sundal" are white and black chickpeas.
Since I have already posted Black Chickpeas Stir fry in Konkani style, today I made "Peanut Sundal" in Tamil style which I learnt from a friend.
Ingredients:
Peanuts - 1 cup
Green chilly - 1 - chopped
Dry red chilly - 1
Lemon - 1/2
Urad dal (Split black gram ) - 1/2 tsp
Mustards seeds - 1/2 tsp
asafoetida/Hing - 1 pinch
Curry leaves - 4
Oil - 1 tsp (preferably coconut oil )
Grated coconut - 2 tbsp
Grated raw mango - 2 tbsp (Optional)
Salt - 1 tsp
Method:
Boil the peanuts in a cooker till soft, it will take around 15 minutes on low flame (after the 1st whistle).
Allow the cooker to cool naturally.
Now take a heavy bottomed pan, keep on low heat, add oil, now add the mustard seeds, urad dal, red chilly cut into pieces, curry leaves and hing, stirring continuously. Allow to crackle, now add the boiled peanuts, salt, green chilly pieces and stir fry for about 4-5 minutes.
Squeeze the juice of 1/2 a lemon. Mix well.
"Peanut Sundal" is ready.
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