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Peanut Salad with Curry Leaf Dressing

Course: Salad
Cuisine: Indian


  • Peanuts roasted, unsalted – 2 cups
  • Curry leaves – ½ cup coarsely powdered
  • Jeera/cumin seeds – ½ tsp roasted and crushed
  • Red chili flakes – a generous sprinkle
  • Lime juice – 1 tbsp
  • Honey – 1 tsp
  • Olive oil – 2-3 tbsp
  • Salt – to season


  • Roast peanuts without salt and keep aside.
  • Roast the cumin seeds and coarsely powder along with curry leaves.
  • To this, add lemon juice, honey, red chili flakes, salt and olive oil. Mix or beat well to combine.
  • Pour the dressing over the roasted peanuts and toss to combine just before serving.


Omit the chilli flakes if too spicy for your children. You could also try out this dressing with other nuts or vegetables.