Recipe for easy and healthy boiled peanut chaat. Boiled peanut / groundnut salad made Indian style. Recipe with step by step pictures.
How many of you know that peanuts are also called as மல்லாட்டை (Mallattai) in some parts of Tamilnadu. Originally it was called as மணிலா கொட்டை (manila kottai) as peanuts came to India through Manila. Manila kottai-மணிலா கொட்டை became mallattai-மல்லாட்டை later on!!
This is a very simple chaat / salad made with boiled peanuts, raw veggies and spices. Boiled peanuts can be very filling and makes for a fantastic evening snack that can keep you going for a long time. I also make this peanut salad / chaat as “touchings” when we have friends over. What’s “touchings” without peanuts on the menu right! This dish comes together in no time. I like to serve it chilled. Just before serving, top it with a generous amount of sev for the crunch. If you want to keep it super healthy, you may omit the sev / bhujia. It still tastes great.
Here is how to do Boiled peanut chaat. Pressure cooker method: Boil the peanuts in a pressure cooker with lots of water and salt for 3 whistles. Remove from heat and wait for the pressure to settle. Pan Method: Boil the peanuts in lots of water and salt for 20 minutes. Remove from heat.
Drain the boiled peanuts and set aside. Discard the water.
Take a big bowl and add in the rest of the ingredients. Make sure to cut the veggies fine. Alternatively you can also shred / grate the veggies and add. Note: If you do not have a specific veggie at home, its ok. You can omit it. This is a very refrigerator friendly recipe (add whatever you have from your refrigerator.) Also go easy on the salt as chaat masala and Bhujia / sev is heavily salted already.
Add in the drained peanuts.
Add in quarter cup of sev / bhujia.
Mix all the ingredients well. Check for salt and add more salt if necessary. If you are going to serve the chaat later on, omit the bhujia and add it just before serving so the sev / bhujia can stay crisp. I like to chill the chaat for atleast an hour before serving. I like to use Aloo bhujia for this chaat. Plain sev also works really well.
Serve the chaat with a generous topping of sev / bhujia.
For boiling peanuts 1 cup raw peanuts 1/2 teaspoon salt 3 cups water Other Ingredients 2 cucumber, finely chopped 1/4 cup pomegranate 1 tomato, deseeded and finely chopped 1/4 cup finely chopped onion 2 green chillies, finely chopped 1/4 cup , finely chopped coriander leaves 2 tablespoon , grated raw mango 1 teaspoon red chilli powder 1 teaspoon chaat masala powder 1/2 teaspoon salt 1 teaspoon sugar Juice of a small lime / lemon 1 cup Bhujia / sev to serve (see notes)
Optional Ingredients 1 boiled potato, cubed 1/4 cup grated carrots 2 tablespoon grated beetroot
Boil the peanuts in a pressure cooker with lots of water and salt for 3 whistles. Remove from heat and wait for the pressure to settle. Alternatively, if not using the pressure cooker, then boil the peanuts in lots of water and salt for 20 minutes. Remove from heat.
Drain the boiled peanuts and set aside. Discard the water.
Take a big bowl and add in the rest of the ingredients. Make sure to cut the veggies fine. Alternatively you can also shred / grate the veggies and add.
Add in the drained peanuts.
Add in quarter cup of sev / bhujia.
Mix all the ingredients well. Check for salt and add more salt if necessary. If you are going to serve the chaat later on, omit the bhujia and add it just before serving so the sev / bhujia can stay crisp. I like to chill the chaat for atleast an hour before serving. I like to use Aloo bhujia for this chaat. Plain sev also works really well.
Serve the chaat with a generous topping of sev / bhujia.
Notes
Mix in quarter cup of bhujia in the chaat and use the rest of the bhujia to top the chaat plates while serving.
If you do not have a specific veggie at home, its ok. You can omit it. This is a very refrigerator friendly recipe (add whatever you have from your refrigerator.) Also go easy on the salt as chaat masala and Bhujia / sev is heavily salted already.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 10m
For boiling peanuts 1 cup raw peanuts 1/2 teaspoon salt 3 cups water Other Ingredients 2 cucumber, finely chopped 1/4 cup pomegranate 1 tomato, deseeded and finely chopped 1/4 cup finely chopped onion 2 green chillies, finely chopped 1/4 cup , finely chopped coriander leaves 2 tablespoon , grated raw mango 1 teaspoon red chilli powder 1 teaspoon chaat masala powder 1/2 teaspoon salt 1 teaspoon sugar Juice of a small lime / lemon 1 cup Bhujia / sev to serve (see notes)
Optional Ingredients 1 boiled potato, cubed 1/4 cup grated carrots 2 tablespoon grated beetroot
Boil the peanuts in a pressure cooker with lots of water and salt for 3 whistles. Remove from heat and wait for the pressure to settle. Alternatively, if not using the pressure cooker, then boil the peanuts in lots of water and salt for 20 minutes. Remove from heat.
Drain the boiled peanuts and set aside. Discard the water.
Take a big bowl and add in the rest of the ingredients. Make sure to cut the veggies fine. Alternatively you can also shred / grate the veggies and add.
Add in the drained peanuts.
Add in quarter cup of sev / bhujia.
Mix all the ingredients well. Check for salt and add more salt if necessary. If you are going to serve the chaat later on, omit the bhujia and add it just before serving so the sev / bhujia can stay crisp. I like to chill the chaat for atleast an hour before serving. I like to use Aloo bhujia for this chaat. Plain sev also works really well.
Serve the chaat with a generous topping of sev / bhujia.
Notes
Mix in quarter cup of bhujia in the chaat and use the rest of the bhujia to top the chaat plates while serving.
If you do not have a specific veggie at home, its ok. You can omit it. This is a very refrigerator friendly recipe (add whatever you have from your refrigerator.) Also go easy on the salt as chaat masala and Bhujia / sev is heavily salted already.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 10m
Find it online : https://www.kannammacooks.com/boiled-peanut-chaat/
Recipe for Pudina Kothamalli Thuvaiyal /Pudina Kothamalli Thogayal. Tamil style Mint and Coriander chutney made without coconut. Best accompaniment for idli, dosa and rice.
Here is a very simply everyday thuvaiyal recipe made with mint leaves and coriander leaves. This thuvayal is made without coconut and is a perfect side for idli, dosa and rice. This recipe comes together in less than 10-15 minutes and is perfect for beginners. This thuvayal / chutney packs a punch and is a house favorite.
Here is the video of how to do Pudina Kothamalli Thuvaiyal /Pudina Kothamalli Thogayal.
Here is a step by step pictorial of how to do Pudina Kothamalli Thuvaiyal /Pudina Kothamalli Thogayal
Wash and clean a cup each of the mint leaves and coriander leaves. Pick the leaves from the mint and discard the stem. As with coriander leaves, you can use both the stem and the leaves. I even like to add a couple of roots from the coriander leaves as it makes the chutney very flavorful. The roots of coriander leaves are used generously in Thai cuisine. Don’t add too many roots. Just 2-3 is fine. Make sure to clean well and there is no sand particles left.
Heat Indian sesame oil in a pan and add in the chana dal, urad dal and the tamarind. Saute on a low flame until the lentils are nice and golden.
Add in the dried red chillies. Saute for a few seconds. Remove this mixture from the pan and set aside on a plate to cool.
In the same pan, add in a teaspoon of Indian sesame oil. When the pan is hot, add in the Indian small onions (shallots) and regular onions. Add in the salt. Saute till the onions are soft and slightly brown.
Add in the tomatoes and the jaggery. The jaggery is optional but I really like the faint sweetness of jaggery and how it balances the whole dish. Spicy, sweet and tangy!!!!
Saute till the tomatoes are nice and soft. Add in the cleaned coriander leaves and mint leaves.
After adding the leaves, do not cook for long . Just wait for the leaves to wilt. It will take just a minute. Remove the pan from heat and set aside to cool.
Now lets grind the pudina kothamalli thuvaiyal. First grind the lentils with quarter cup of water. Do not add a lot of water as the thuvaiyal should be thick consistency. Grind the lentils to a fine paste.
Add in the onion-tomato-mint-coriander mixture to the mixie and grind to a paste. Do not grind for long. Little specks of coriander and mint should be seen.
Final Tempering of Pudina Kothamalli Thuvaiyal /Pudina Kothamalli Thogayal Heat Indian sesame oil in a pan and add in the mustard seeds and urad dal. Let the mustard seeds crackle and the urad dal brown. Add in the curry leaves, dried red chillies and a pinch of asafoetida. Saute for a few seconds. Add it to the chutney.
Pudina Kothamalli Thuvaiyal /Pudina Kothamalli Thogayal is ready . This tastes fantastic with both tiffin items like idli-dosa and also with rice.
For the Pudina Kothamalli Thuvaiyal /Pudina Kothamalli Thogayal 1 cup mint leaves 1 cup coriander leaves 2 teaspoon sesame oil (divided) 1 tablespoon chana dal 1 tablespoon urad dal A small marble size tamarind 4 dried red chillies 5 Indian shallots (small onions) 1/4 cup regular sliced onions 1 teaspoon salt 2 Tomato, chopped 1 teaspoon jaggery Final Tempering of Pudina Kothamalli Thuvaiyal /Pudina Kothamalli Thogayal 1 teaspoon Indian sesame oil 1/4 teaspoon mustard seeds 1/2 teaspoon urad dal 1 sprig curry leaves 2 dried red chillies a pinch of asafoetida
Wash and clean a cup each of the mint leaves and coriander leaves. Pick the leaves from the mint and discard the stem. As with coriander leaves, you can use both the stem and the leaves.
Heat Indian sesame oil in a pan and add in the chana dal, urad dal and the tamarind. Saute on a low flame until the lentils are nice and golden.
Add in the dried red chillies. Saute for a few seconds. Remove this mixture from the pan and set aside on a plate to cool.
In the same pan, add in a teaspoon of Indian sesame oil. When the pan is hot, add in the Indian small onions (shallots) and regular onions. Add in the salt. Saute till the onions are soft and slightly brown.
Add in the tomatoes and the jaggery. The jaggery is optional but I really like the faint sweetness of jaggery and how it balances the whole dish. Spicy, sweet and tangy!!!!
Saute till the tomatoes are nice and soft. Add in the cleaned coriander leaves and mint leaves. After adding the leaves, do not cook for long . Just wait for the leaves to wilt. It will take just a minute. Remove the pan from heat and set aside to cool.
Now lets grind the Pudina Kothamalli Thuvaiyal. First grind the lentils with quarter cup of water. Do not add a lot of water as the thuvaiyal should be thick consistency. Grind the lentils to a fine paste. Add in the onion-tomato-mint-coriander mixture to the mixie and grind to a paste. Do not grind for long. Little specks of coriander and mint should be seen.
Final Tempering of Pudina Kothamalli Thuvaiyal /Pudina Kothamalli Thogayal : Heat Indian sesame oil in a pan and add in the mustard seeds and urad dal. Let the mustard seeds crackle and the urad dal brown. Add in the curry leaves, dried red chillies and a pinch of asafoetida. Saute for a few seconds. Add it to the chutney.
Pudina Kothamalli Thuvaiyal /Pudina Kothamalli Thogayal is ready.
- Author: Suguna Vinodh
