Thursday, November 10, 2011

Peanut, Mango and Cucumber Salad


2 cups peanut, skinned and lightly toasted
2 cups green raw mango, chopped
1 large cucumber with little or no seeds, chopped
3 tablespoon chopped red onion
2 hot green chili pepper, thinly sliced

For dressing: (adjust proportions of dressing to suit your taste)
2 tablespoon sesame oil
4 tablespoon lime juice
1/2 teaspoon cumin seeds, crushed
2 teaspoon red chili pepper/paprika (or to taste)
salt to taste
any of your favorite herb for flavor, if you wish to use

Use the mango which had ripened lightly so they were light yellow and sweet and tart at the same time. If you are using raw mangoes which are all green, the salad will be more on the tart side and miss the little hint of sweet. 
In a large skillet, lay the peanuts in one layer and toast them lightly on low to medium heat until you see light brown spots on them. Cool and rub between kitchen towels to remove the skin. Cool the nuts. Place the cooled nuts in a ziploc plastic bag or between kitchen towels and using a rolling pin crush them coarsely. It is okay if some are still whole and halved.
Combine raw mango, cucumber, pepper and onions and toss; let it sit for about an hour. Drain if they release any liquid. Chill the mix.
Whisk the oil, lime juice, chili powder, salt, cumin and herbs.
Add the crushed peanuts, toss and combine the whisked dressing. Let it sit for about 30 minutes for the flavors to blend.
Serve as a salsa with chips or pappad or add some rice puffs(pori) and serve as a beach sundal.

Serves: 4-6

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