Soak peanuts for 3 hours. Pressure cook for 3-4 whistles with a little salt.
Drain the water and keep it aside.
In a pan add 1 tbsp urad dal and 5-6 red chilis.
Dry roast till golden brown.
Once done take out from the pan.
Cool and grind into a fine powder.
Add 1 tbsp coconut oil in a pan
Add ½ tsp mustard seeds, asafoetida, and curry leaves.
Once the mustard splutters, add the boiled peanuts.
Add a little salt and mix well.
Add 2-3 tsp spice powder which we ground in the beginning.
Add 3 tbsp of grated fresh coconut.
Switch off the flame and mix well.
Garnish with few curry leaves
Peanut sundal ready.