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Peanut Salad
நிலக்கடலை சாலட்
By Ganesan Kannan
30 mins Serves 5 Medium Madurai
4.8Editor's Rating
A crisp, no-cook peanut salad built around 1 cup boiled peanuts, finished with a South Indian mustard tempering.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Wash and prepare 1 cup boiled peanuts — chop, grate or cube as the recipe needs.
- 2
Boil the peanuts with salt until just soft, drain fully, and toss warm with raw mango for a tangy bite.
- 3
Heat the oil, crackle mustard and urad dal with curry leaves, and pour this tempering over the mix.
- 4
Add salt and the dressing only just before serving, and toss lightly with your fingertips.
- 5
Serve the peanut salad fresh and cool as a side with rice or as a light meal on its own.
சமையல் குறிப்பு
நிலக்கடலையை உப்புடன் வேகவைத்து வடித்து, சூடாக மாங்காயுடன் கலக்கவும்.
Boil the peanuts with salt until just soft, drain fully, and toss warm with raw mango for a tangy bite.
Nutrition (per serving)
- Calories: 234 kcal
- Protein: 12 g
- Carbs: 56 g
- Fat: 19 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating