Peanut Sundal

🔥 Prep

• Rinse the 200 g raw peanuts under running water, then soak them in enough water for 30 minutes; drain and set aside.
• Measure out 3 tbsp grated coconut, 1 tsp mustard seeds, 2 red chillies (slit lengthwise), 10 curry leaves, 1 tbsp oil, and 1 tsp salt, keeping each ingredient ready for use.

🔥 Cook

• 1. Heat 1 tbsp oil in a pan over medium heat until shimmering.
• 2. Add 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add the slit 2 red chillies and 10 curry leaves; sauté for 20 seconds until fragrant.
• 4. Add the drained peanuts and 1 tsp salt; toss to coat and cook for 2 minutes on medium heat, stirring occasionally.
• 5. Stir in 3 tbsp grated coconut and continue to cook for 1 minute on low heat, mixing until coconut is lightly toasted.
• 6. Transfer the sundal to a serving bowl and let it rest for 2 minutes before serving.

🔥 Serve

• Serve warm as a healthy snack, optionally garnished with an extra sprinkle of grated coconut.
• Pair with lemon wedges or a side of plain yogurt/buttermilk for a refreshing contrast.
• Enjoy alongside a cup of hot filter coffee or masala chai for a traditional South Indian treat.