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Tadka Spaghetti Salad

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Tadka Spaghetti Salad
  • Chef:
  • Recipe Servings: 2
  • Cook Time:
  • A whole wheat spaghetti salad with chicken chunks and vegetables. Tempered with a mustard seed and curry leaf tadka for that Indian punch.


  • For the salad:
  • 250 gm whole wheat spaghetti, boiled according to packet instructions
  • 7-8 chicken chunks, boiled
  • 1 tomato, diced
  • 1/2 cucumber, peeled and diced
  • 1/2 red bell pepper, diced
  • 1/2 onion, diced
  • Salt, to taste
  • Pepper, to taste
  • 5-6 black olives, sliced

  • For the tempering:
  • 1 Tbsp olive oil
  • 1 Tbsp mustard seeds
  • 3-4 curry leaves
  • 2 green chillies, slit


  1. In a bowl mix the boiled spaghetti, boiled chicken chunks, bell peppers, onions, tomatoes, cucumbers, olives. Toss.
  2. Add salt and pepper. Toss.
  3. In a small pan add olive oil, mustard seeds. When they start to splutter, add curry leaves and green chillies.
  4. Pour the tempering over the salad. Mix well.
  5. Serve.