Boiled Peanuts Sundal | Instant Pot Boiled Peanuts Salad

Are you looking for a healthy snack/salad/chaat to curb that pesky hunger pangs? Can street food be a solution? Yes, if it’s this delicious, no oil and crunchy beach style boiled peanut sundal with veggies. Check out how to cook peanuts in Instant Pot and to prepare this yummylicious beach style peanut sundal or verkadalai sundal recipe with step-wise pictures.

Beach Style Sundal:

Our summer Chennai trip is incomplete without a beach visit. Be it Marina beach or Elliot’s beach; we love the beach water and the food too. You can find a lot of eateries selling roasted and boiled corn, pakoras, seafood, pani puri, and many other dishes including this sundal. Not only on the beach, but this boiled peanut sundal is also a quite favorite street-side food all over Tamil Nadu. Guess what, it is effortless to prepare at home too.

You can prepare the sundal in no time once you have the boiled peanuts ready. After cooking the peanuts, you need to allow them to cool and then remove the shells. I do need to agree that the shelling process is time-consuming but not painful, though. Just ensure you don’t eat the peanuts while shelling. ;-) Because boiled peanuts taste great. :-)

Chaat or Sundal or Salad?

I had a tough time categorizing this recipe. What do you think? Does it fall under the chaat/snack category or sundal or salad? IMO, it falls under all three. Once you the boiled peanuts, you can add your favorite vegetables and add chaat masala or red chili powder and relish with some hot tea or coffee. You can add veggies of your choice. There is no set measurements or any set recipe for this sundal.

Cooking Peanuts in Instant Pot & Pressure Cooker:

You can cook peanuts quickly. Rinse them thoroughly in running water to remove any dust/sand. The peanuts that I buy from Indian grocery stores are clean without sand and dust, so it’s quite easy. You can boil either in the pressure cooker or Instant Pot. I went with Instant Pot. (Obviously right?) Ok, I am using the fresh raw peanuts here not the dried ones. 

Instant Pot Method:

Every single bag of raw peanuts/green peanuts/fresh peanuts is different. Some are tender, and some are hard. Fresh ones are very tender but slightly dried ones are hard. So the cooking time might slightly vary. So far, 20 minutes of cooking with natural pressure release have always worked for me. I would recommend cooking the peanuts for 20 minutes first and then check how the peanuts. If it’s still hard cook again for 10 to 15 minutes. I wouldn’t start with longer cooking time, especially if you are planning to make salad/sundal like me. 

If you are using dried peanuts, soak it for 5 hrs and pressure cook for 50 to 60 minutes.

Add the peanuts and sufficient water,(make sure all the peanuts immersed fully in the water) to the IP vessel. Add about 1.5 teaspoons of salt and cook in manual mode for 20 minutes and release the pressure naturally.
Pressure Cooker Method

If you are using the pressure cooker, add the peanuts, salt, and sufficient water and pressure cook for a minimum of six to eight whistles. Let the pressure subside naturally. Again depending upon the quality of the peanuts, the number of whistles might vary. 

Allow the peanuts to cool and then remove the shells. 

Cooking Peanuts in Bulk and Shelf Life:

If you cook the peanuts in bulk either in a pressure cooker or instant pot, you can refrigerate only for a day. And if you are saving it without shelling, add some water and save it for a day in the fridge. If shelled it, then no need to add water. But you can freeze them for a longer period. As always thaw before making the sundal.

Now here comes my simple beach style peanut sundal recipe.

Ingredients:

• Raw Whole Peanuts – 3 cups
• Water – as required, approx 4 cups
• Salt – 1.5 tsp + ¼ tsp
• Raw mango – 3 tbsps, finely chopped
• Onion – 3 tbsps, finely chopped
• Cucumber – 3 tbsps, finely chopped
• Carrot – 3 tbsps, finely chopped
• Red chili powder – ¼ tsp
• Chopped cilantro – 2 tsp

Steps:

• Cook the peanuts in your preferred way either in the instant pot or the pressure cooker as mentioned above.
• Let it cool down and remove the peanuts from the shells.

• Now add the chopped mangoes, onions, cucumber, carrot, salt, and red chili powder.

• Toss them together.
• And that’s it; yummy sundal is ready.

Notes:

• Please add the salt while cooking peanuts. I just added ¼ tsp of salt for the veggies later. But you can adjust both salt and red chili powder as per your preference.
• Instead of red chili powder, you can add chaat powder or jal jeera masala or pani puri masala and make it a tangy sundal.
• You can add veggies of your choice.
• Instead of chopping the veggies, you can grate them too.

📖 Recipe

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5 from 3 votes

Boiled Peanuts Sundal | Instant Pot Boiled Peanuts Salad

A delicious and crunchy beach style boiled peanut sundal with veggies to curb that pesky hunger pangs. A guilt-free, healthy snack/chaat/salad.

Prep Time2 hours hrs

Cook Time30 minutes mins

Resting Time1 hour hr 20 minutes mins

Total Time2 hours hrs 30 minutes mins

Course: Appetizer

Cuisine: South Indian

Servings: 4

Calories: 640kcal

Author: Srividhya G

Ingredients

• ▢ 3 cups Raw Whole Peanuts
• ▢ 4 cups Water as required, approx 4 cups
• ▢ 1.75 tsp Salt 1.5 tsp + ¼ tsp
• ▢ 3 tbsp Finely chopped raw mango
• ▢ 3 tbsp Finely chopped onion
• ▢ 3 tbsp Finely chopped cucumber
• ▢ 3 tbsp Finely chopped carrot
• ▢ ¼ tsp Red chili powder
• ▢ 2 tsp Chopped cilantro

Instructions

• Cook the peanuts in your preferred way either in the instant pot or the pressure cooker as mentioned above.
• Let it cool down and remove the peanuts from the shells.
• Now add the chopped mangoes, onions, cucumber, carrot, salt, and red chili powder.
• Toss them together.
• And that's it; yummy sundal is ready.

Notes

• Please add the salt while cooking peanuts. I just added ¼ tsp of salt for the veggies later. But you can adjust both salt and red chili powder as per your preference.
• Instead of red chili powder, you can add chaat powder or jal jeera masala or pani puri masala and make it a tangy sundal.
• You can add veggies of your choice.
• Instead of chopping the veggies, you can grate them too.

Nutrition

Calories: 640kcal | Carbohydrates: 21g | Protein: 29g | Fat: 54g | Saturated Fat: 8g | Cholesterol: 0mg | Sodium: 1065mg | Potassium: 895mg | Fiber: 11g | Sugar: 2g | Vitamin A: 2050IU | Vitamin C: 5.6mg | Calcium: 127mg | Iron: 4.3mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Submitting this post for Blogging Marathon #45 – A 3-day marathon for 4 weeks. Check out others post at Blogging Marathon page for the other Blogging Marathoners doing BM#45

PS: Republishing the old post from 2014, with new and fresh content + pictures.