MIRCHI KA SALAN
Servings
4serving
Servings
4serving
Ingredients
To grind ( Wet )
Instructions
  1. Wash ,pat dry green chillies .Then slit the green chillies vertically without cutting through.Gently remove the veins and seeds of it.
Grind :
  1. In a pan , dry roast peanuts, sesame seeds , poppy seeds and dry coconut , all seperately . peanuts and sesame has to splutter and kopra has to get crisp . Allow to cool .
  2. Take roasted peanuts , sesame seeds and kopra into a mixer and make very very smooth powder .keep the powder aside .
  3. Take onion, ginger and garlic into a mixer and make very very smooth paste .
  4. Heat 1 tbsp oil in a wide pan and shallow fry the chillies till they are softened and lightly charred . Drain and set aside on paper towels.
  5. Meanwhile , take about 2-3 tbsp oil in another pan . Add mustard seeds , cumin seeds , fenugreek seeds , nigella seeds .Once they splutter add curry leaves and onion – ginger – garlic paste . Saute well till raw smell goes and paste releases oil from the sides .
  6. Once the paste is cooked add turmeric powder , red chilli powder , coriander – cumin powder and salt . Mix it well and quickly add water so that the spices dont get burnt .
  7. Add the dry powder of sesame – peanut – coconut into it and Mix .
  8. Next add tamarind pulp and salt to the gravy and mix. Adjust the consistency by adding desired quantity of water to the gravy . Bring it to boil .
  9. Finally add fried green chillies and mix. Boil the gravy on sim till it thickens . Swith off , garnish with chopped coriander leaves .
  10. Serve hot mirchi ka salan with biriyani / plain steamed rice / chapathi .
Recipe Notes

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