Peanut Sadeko (Peanut Salad)
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.
FAQS
How do I make Peanut Sadeko step by step?
To make Peanut Sadeko, start by dry roasting 2 cups of raw peanuts in a pan over medium heat until fragrant and lightly browned. Allow them to cool, then rub them to remove the skin. Next, heat 2 tablespoons of mustard oil in a small pan over low heat for 2-3 minutes, then let it cool. In a large bowl, combine the roasted peanuts with finely chopped onion, tomato, green chillies, garlic, ginger, coriander powder, cumin powder, chaat masala, black salt, and salt. Mix well, drizzle the cooled mustard oil over the mixture, and toss to coat. Refrigerate for 15-20 minutes to meld the flavors, then add lemon juice before serving.
Is Peanut Sadeko suitable for vegan and gluten-free diets?
Yes, Peanut Sadeko is both vegan and gluten-free. It contains no animal products and uses ingredients like peanuts, vegetables, and spices that are naturally gluten-free, making it a great option for those with dietary restrictions.
What can I substitute for mustard oil in Peanut Sadeko?
If you don't have mustard oil, you can substitute it with olive oil or any neutral oil like canola or sunflower oil. However, keep in mind that mustard oil adds a distinct flavor that is traditional in Nepali cuisine.
How should I store leftover Peanut Sadeko?
Peanut Sadeko is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Be aware that the peanuts may lose some of their crunch over time.
What drinks pair well with Peanut Sadeko?
Peanut Sadeko pairs wonderfully with a variety of drinks. It goes well with traditional Nepali beverages like chai or lassi, as well as refreshing drinks like lemonade or beer. It's a perfect snack to enjoy while sipping on your favorite drink!
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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