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
Ingredients:
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
Method:
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.
Serve.
Pictorial:
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| Take all your ingredients |
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| Start by dry roasting peanuts |
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| once it start to turn darker |
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| add in sesame seeds, i used a mix of white and black |
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| add in some coconut |
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| roast them for few minutes |
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| remove it to a plate |
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| now take this in a blender |
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| make it into a smooth puree |
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| Now lets work with the chillies..I used long variety |
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| slit them open |
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| remove the seeds |
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| heat a good amount of oil in a pan |
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| add in chillies |
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| fry for few minutes |
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| remove to a plate |
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| Now in the same oil, add in fennel, mustard and cumin seeds along with a stick of cinnamon |
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| add in curry leaves |
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| add in chopped onions |
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| saute them |
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| cook till they turn golden |
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| now add in ginger garlic paste, a little chilli powder fell over it, hence the colour |
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| saute for a min |
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| add in all the spice powders |
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| saute for a min |
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| look at the lovely colour |
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| now add in the ground masala |
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| i washed the mixer with some water and poured it in as well |
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| mix well |
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| add in curd |
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| jaggery |
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| salt |
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| and tamarind pulp |
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| bring this whole thing to a boil |
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| cover this with a lid and simmer till oil floats on top |
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| look how dark the colour has turned |
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| now add in chillies |
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| cover and simmer for few more mins |
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| now the chillies are cooked |
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| done |
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| serve |
Anonymous
Can I use banana peppers instead? ?
Aarthi
@Anonymousyes u can use
Sana Tiwana
Thank you so much for all the lovely recipes.