Friday, September 25, 2009

Peanut sundal


2 cups peanut (soaked for 2 hours and pressure cooked)
2 tsp oil
1 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
Salt to taste
Few curry leaves
1 green chilli slit
2 tbsp Grated coconut
1/2 tsp lemon juice
Finely chopped coriander leaves

Heat oil, add mustard seeds. When it splutters, add bengalgram dal, blackgram dal, green chillies and curry leaves. Add cooked peanuts, salt and cook till dry. Add coriander leaves, grated coconut and lemon juice and mix well.

Sending over to Srivalli for her Kids Delight event.
how to make verkadalai sundal, chundal recipe, south indian neivedyam, navaratri prasadam, navratri prasad, groundnut salad, peanut salad

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