Mirchi ka salan was always in my to do list. But somehow i almost forgot about it. But couple of days back one of my viewer asked me to share the recipe. Luckily i had all the ingredients mainly green chillies on hand so i tried the curry the next day itself.
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 1 hour
Serves : 5 to 6
Oil - 5 tblspn
Mustard Seeds / Kaduku - 1 tsp
Fennel Seeds / Saunf / Sombu - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Cinnamon / Pattai - 1 inch stick
Curry leaves - a sprig
Onion - 1 medium size chopped finely
Green Chillies - 8 to 10 (long variety)
Chilli Powder - 2 tsp
Coriander Powder / Malli podi - 1 tblspn
Cumin Powder / Jeera podi - 1 tsp
Salt to taste
Sugar / Jaggery to taste
Tamarind - a small gooseberry size
For Roasting & Grinding:
Peanuts - 1.5 tblspn
Sesame Seeds - 1.5 tblspn
Coconut - 2 tblspn grated
Start by dry roasting peanuts till it changes colour, add in sesame seeds and coconut and roast for few more mins. Take this in a blender and make it into a fine puree.
Slit chillies and remove the seeds.
Heat oil in a pan, drop chillies in and fry till it is blistered. Remove to a plate and set aside.
Now in the same oil, add in all whole spices, curry leaves and saute for a min.
Add in onions and cook till golden.
Add in ginger garlic paste and saute for a min.
Add in all spice powders and mix well.
Add in the ground masala, water, tamarind, curd, salt and jaggery. Bring this to a boil, cover and simmer for 20 mins, till oil separates.
Now add in chillies and cover and simmer for 10 more mins till chillies are cooked.
|Take all your ingredients|
|Start by dry roasting peanuts|
|once it start to turn darker|
|add in sesame seeds, i used a mix of white and black|
|add in some coconut|
|roast them for few minutes|
|remove it to a plate|
|now take this in a blender|
|make it into a smooth puree|
|Now lets work with the chillies..I used long variety|
|slit them open|
|remove the seeds|
|heat a good amount of oil in a pan|
|add in chillies|
|fry for few minutes|
|remove to a plate|
|Now in the same oil, add in fennel, mustard and cumin seeds along with a stick of cinnamon|
|add in curry leaves|
|add in chopped onions|
|cook till they turn golden|
|now add in ginger garlic paste, a little chilli |
powder fell over it, hence the colour
|saute for a min|
|add in all the spice powders|
|saute for a min|
|look at the lovely colour|
|now add in the ground masala|
|i washed the mixer with some water and poured it in as well|
|add in curd|
|and tamarind pulp|
|bring this whole thing to a boil|
|cover this with a lid and simmer till oil floats on top|
|look how dark the colour has turned|
|now add in chillies|
|cover and simmer for few more mins|
|now the chillies are cooked|