Verkadalai Sundal

A quick snack in 15 minutes to serve sudden guests. With the event of chithirai kani, so many fruits at home, I started with white melon to make juice with Verkadalai Sundal for an evening snack. It worked to be a good combination of sweet and hot and healthy.

Verkadalai Sundal
Verkadalai Sundal
Peanuts - 200g
chopped onions - 1 cup
mustard seeds - 1 spoon
urad dal - 1 spoon
asafoetida - a pinch
salt to taste
green chilli - 1
curry leaves to garnish
oil - 1 spoon

Pressure cook peanuts for 3 whistles. Heat oil in pan, add mustard seeds, urad dal, onions, asafoetida, salt and chilli. Drain water from peanuts and add to the pan. Stir well and close the lid. Allow to cook for 5 min. in low flame and serve hot.


  1. Now that's a fab express dish, I might well try that!
    I have seen the asafoetida in the shops, but what is it?

  2. Well Christelle, it is a digestive aid, and used in food as a condiment and in pickles. South Indians are fond of using it in all Dal varieties taken with rice and I used it also when making curries. It has a strong appetizing odour I believe and ya try & enjoy the meal!


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