Peanut Sundal

Soak the peanuts in sufficient water overnight or for minimum 3-4 hours. Pressure cook for 3 whistles. Drain and keep aside.

Heat oil and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, green chilies and urad dal. Saute for a few seconds.

Now add the boiled peanuts and salt. Saute on high flame for a minute and switch off the flame. Add the grated coconut and give it a toss.

Serve, garnished with coriander leaves as a tea-time snack.