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| Main Ingredients | Macaroni, Roasted peanuts |
| Cuisine | Indo-Italian |
| Course | Salads |
| Prep Time | 11-15 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 2 cups cooked macaroni
- 3 tablespoons roasted peanuts
- 2 green chillies
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 6-8 curry leaves
- A pinch of asafoetida
- 1 teaspoon sugar
- 4 tablespoons chopped coriander leaves
- 1 cup yogurt
Method
- Grind together roasted peanuts, green chillies to a coarse powder and keep aside.
- Mix together yogurt with salt and sugar. Add macaroni and lightly mix and keep it aside.Heat oil in a non stick pan add cumin seeds, curry leaves and asafoetida.
- When cumin seeds starts spluttering add the mixture to the yogurt mixture and mix well.Add sugar, salt and peanut powder to it and mix well.
- Serve garnish with chopped coriander leaves.
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