Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:15 mins Cuisine:Indian
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South Indian No Onion No Garlic Peanut Salad / Palli Guggillu / Peanut Sundal, is a simple and easy to make, which I mostly prepare in this Indian style.
With the addition of basic ingredients & Indian flavours, this salad is not far away from making addictive!
This satvik salad is suitable not just as a salad, but as a starter, snack, even as travel food or even in the kids lunch box.
It is mostly preferred for Traditional Festive Naivedyam offering during Indian Festivals.
For instance, when I made this salad during dinner time, I compensated the dinner just with this salad, did not eat anything else. Which sufficed my tummy very well. Just go for it then!! 🙂
Did you notice the canvas painting with abstract art….in the pic below?! That’s by my elder daughter (she is a darling!!) made out of her own imagination!! Hope you all like it!!
Table of Contents:
Click to Expand / Collapse
- Health Benefits of the recipe, ‘Simple Peanut Salad (South Indian style):
- Other recipes from my blog:
- Step wise pics Procedure for ‘Peanut salad / Palli Guggillu’:
- Prep Work:
- Cooking the Peanut Sundal / Palli Guggillu:
- Tips & Storage:
- Result:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
Health Benefits of the recipe, ‘Simple Peanut Salad (South Indian style):
Peanuts are good source of Omega-3, edible fibre, anti-oxidants and healthy fats. And are rich in calories too. But if you take it in moderation anything should be fine.
To Conclude: This recipe is suitable for satvik, ayurvedic, Vegan, vegetarian, plant based, gluten free, kids friendly, weight gain, high calorie diets.
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Salad recipes collection⇒ Salads & Soups
Low Calorie recipes collection⇒ Weight Loss Food / Low Carb Recipes
Appetiser recipes collection⇒ Starters / Snacks
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Ingredients: (serves 4)
- Raw Peanuts / Pallilu – 1 cup
- Water – as required
- Salt – as per taste
- Red Chilli Powder – ¼ teaspoon
- Turmeric Powder – ¼ teaspoon
- Curry Leaves – 6 (optional)
- Grated Carrot – ¼ cup + 1 tablespoon
- Chopped Coriander – 2 tablespoons
- Roasted Peanut Powder / Palli Podi – 1½ tablespoon
- Lemon Wedges – 4
Ingredients for tempering:
- Mustard Seeds / Aavalu – ½ teaspoon
- Jeera / Cumin Seeds – ½ teaspoon
- Sesame Seeds / Nuvvulu – ½ teaspoon
- Urad dal / Skinless Black gram – ½ teaspoon (optional)
- Green Chillies – 3 (chopped)
- Cooking Oil – 3 tablespoons
Special Ingredients:
- Roasted Peanut Powder / Palli Podi
Step wise pics Procedure for ‘Peanut salad / Palli Guggillu’:
Prep Work:
As part of the prep work, getting the peanuts boiled is most important.
You can cook the peanuts either on Stove Top (or) in an Instant Pot Pressure Cooker. I have given both the methods so check accordingly.
Stove Top Method to boil Peanuts:
Take the raw peanuts into a sauce pan. Add 3 cups of water, close with lid.
Put the vessel on stove top under high flame. Let them cook for 15 mins or until they turn tender when pressed between fingers.
Instant Pot Method to boil Peanuts:
Take the peanuts into the Instant Pot vessel. Add water (2½ cups), close the lid.
Set the valve to sealing, mode to PRESSURE COOK, pressure level to HIGH, time to 5 mins.
Later, when the timer is back to 0, then release the pressure naturally (NPR). Strain the water & use the boiled peanuts.
Cooking the Peanut Sundal / Palli Guggillu:
Put a frying pan on stove top under medium flame. Add the ‘Ingredients for tempering’ and sauté for a min.
Now add all these>> boiled peanuts, salt, red chilli powder, turmeric powder and curry leaves to the pan. Keep stirring for 30 sec.
Transfer the chopped coriander leaves, grated carrot and roasted peanut powder to the pan.
Mix up everything thoroughly, that all the spices are coated on every peanut. Switch the flame off immediately.
Transfer the salad into serving dish, garnish with little of grated carrots, chopped coriander along with lemon wedge on the side. Done!
Tips & Storage:
- To make Roasted Peanut Powder: Put a wide frying pan on stove top under medium flame, add a handful of raw peanuts, dry roast until they turn pale brown. Let them cool completely & powder them in a spice blender.
- Adding onions, garlic doesn’t suit for this recipe.
- Adjust the salt & spice as per your taste.
- To make the salad even more healthier>> just add boiled peanuts, raw veggies into a bowl, add the seasoning. Toss and serve. you can skip the ‘tempering’ section, skip the salt too.
- Storage: You can add the seasonings, and store it in fridge but top up the grated veggies just before serving.
Result:
- Peanut salad (vegan & gf) / Palli guggillu, is very simple to make but the taste is exotic.
- The crunchy, nutty peanuts combined with spices and the addition of powdered peanuts, made this simple salad a special one
- And its very much suitable for upavasam / fasting day diet.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:
Peanut Salad (South Indian style) / Palli Guggillu
Equipment
- 1 Sauce Pan / Vessel (for stove-top method)
- 1 Instant Pot or Electric Pressure Cooker (for IP method)
- 1 Frying pan (for stove-top method)
Ingredients
- 1 cup Raw Peanuts / Palli
- as required Water (for boiling peanuts)
- as per taste Salt
- ¼ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- 6 count Curry Leaves (optional)
- ¼ cup Grated Carrot [+1 tablespoon]
- 2 tablespoons Chopped Coriander / Cilantro Leaves
- 1½ tablespoons Roasted Peanut Powder / Palli Podi
- 4 count Lemon Wedges
Ingredients for Tempering:
- ½ teaspoon Mustard Seeds / Aavalu
- ½ teaspoon Jeera / Cumin Seeds
- ½ teaspoon Sesame Seeds / Nuvvulu
- ½ teaspoon Urad dal / Skinless Black gram (optional)
- 3 count Green Chillies (chopped)
- 3 tablespoons Cooking Oil
Instructions
Prep Work:
- As part of the prep work, getting the peanuts boiled is most important.You can cook the peanuts either on Stove Top (or) in an Instant Pot Pressure Cooker. I have given both the methods so check accordingly.
- Stove top Method to boil Peanuts: Take the peanuts into a sauce pan, add 3 cups of water. Close with lid.Put the vessel on stove top under high flame. Let them cook for 15 mins or until they turn tender when pressed between fingers.
- Instant Pot Method to boil Peanuts: Take the peanuts into the Instant Pot vessel. Add water (2½ cups), close the lid.Set the valve to sealing, mode to PRESSURE COOK, pressure level to HIGH, time to 5 mins.Later, when the timer is back to 0, then release the pressure naturally (NPR). Strain the water & use the boiled peanuts.
Cooking the 'Peanut Sundal / Palli Guggillu':
- Put a frying pan on stove top under medium flame. Add the ‘Ingredients for tempering’ and sauté for a min.
- Now add all these>> boiled peanuts, salt, red chilli powder, turmeric powder and curry leaves to the pan. Keep stirring for 30 sec.
- Transfer the chopped coriander leaves, grated carrot and roasted peanut powder to the pan.
- Mix up everything thoroughly, that all the spices are coated on every peanut. Switch the flame off immediately.
- Transfer the salad into serving dish, garnish with little of grated carrots, chopped coriander along with lemon wedge on the side. Done!
Notes
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