Peanut Salad (South Indian style) / Palli Guggillu
South Indian style, No Onion No Garlic, Peanut Salad, is a plant based easy salad made with boiled peanuts and other simple ingredients. Recipe below has step wise pics, tips for both Stove Top and Instant Pot methods.
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
Please see the MAIN POST for recipe with step wise PICS & TIPS!