Munchable Peanut Salad - Sundal
For most vegetarians in Tamil Nadu, peanuts form an important part of the diet. Plain boiled
peanuts, sprinkled with just a little sat and cayenne pepper, are sold from small wooden carts by
eager vendors. They are plain and good. This is a somewhat more elaborate version of the same idea.
Sundals with variations in seasonings can be made out of soaked and boiled beans, chickpeas and
dried peas, even split peas. They are sold in the evenings on the beach. I like to put a blow out
for people to nibble with drinks. I also leave several teaspoons for people to dig in with. Nothing
is fried here so this makes for nutritious snack food as well.
Ingredients 200g/7oz/ 1 1/2 cups raw, shelled, skinless peanuts 1 tsp salt or to taste 4 shallots
(50g/2oz) peeled and cut into fine slivers 2 medium-sized tomatoes, finely chopped 2 tsp cayenne
pepper 4 tbsp lime juice
Method Soak the peanuts in warm water to cover for 1 hour. Drain. Put the peanuts in a saucepan. Add
water to cover well. Add 1 tsp of the salt an bring to the boiul. Cover, turn the heat down and cook
for about 20 minutes or until the peanuts are tender. Drain. Put the peanuts in a bowl.
Add all the remaining ingredients, using just as much salt is needed for a good balance of salt and
sour. Mix well.