Peanut Sadeko (Peanut Salad)
Leena Kohli (@leenakohli)Peanut Sadeko is a delicious and simple Nepali snack or appetizer, that I adore for its bold flavours and crunchy texture. This simple recipe combines roasted peanuts, zesty lemon, and the unique taste of mustard oil, creating a perfect balance of spice and tang. It's a Nepalese appetizer that’s as...
Ingredients
- 2cupraw Peanuts
- 2tbspMustard oil
- 1/2cupOnion (finely chopped)
- 1/2cupTomato (finely chopped)
- 4pieceGreen Chillies (finely chopped)
- 1tbspGarlic (finely chopped)
- 1tspGinger (finely chopped)
- 1/2tbspCoriander powder
- 1tsproasted Cumin powder
- 1tspKashmiri red chilli powder
- 1tbspChaat masala
- 1/2tspBlack Salt
- Salt to taste
- 1/4cupfresh Coriander (finely chopped)
- 2tbspLemon juice
How to make Peanut Sadeko (Peanut Salad)
Dry roast the peanuts in a pan over medium heat until they are fragrant and lightly browned. Allow them to cool, then gently rub them between your palms to remove the skin. Set aside.
Heat mustard oil in a small pan over low heat for 2-3 minutes. Remove from heat and let it cool to room temperature.
In a large bowl, combine the roasted peanuts with the chopped onion, tomato, green chillies, garlic, ginger, coriander powder, cumin powder, chaat masala, black salt, and salt.
Mix well, adjusting the seasonings as needed.
Drizzle the cooled mustard oil over the peanut mixture and gently toss until all the ingredients are evenly coated.
Refrigerate the mixture for 15-20 minutes to allow the flavors to meld together.
Before serving, add the lemon juice and gently toss the mixture again. Garnish with fresh coriander.
Tips & Tricks
Adjust the number of green chillies according to your preferred level of spiciness.
For the best flavor, use high-quality mustard oil. While olive oil is an alternative, mustard oil is traditionally used and enhances the authentic taste.
You can opt for pre-roasted peanuts to save time.
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Leena Kohli
(@leenakohli)
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