lemon sizeTamarind, soaked in water & pulp extracted
Salt to taste
Coriander leaves, to garnish
To grind ( Wet )
2nosonion, large , diced
4 - 5Garlic, flakes
To grind ( Dry )
2tbspsWhite sesame seeds
1Poppy seeds / khus khus
1/4cupDry Coconut / Kopra
1/2tspCumin Seeds Jeera
1/4tspNigella seeds / kalonji
5 - 6Fenugreek seeds methi seeds
Wash ,pat dry green chillies .Then slit the green chillies vertically without cutting through.Gently remove the veins and seeds of it.
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 .
Take roasted peanuts , sesame seeds and kopra into a mixer and make very very smooth powder .keep the powder aside .
Take onion, ginger and garlic into a mixer and make very very smooth paste .
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.
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 .
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 .
Add the dry powder of sesame - peanut - coconut into it and Mix .
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 .
Finally add fried green chillies and mix. Boil the gravy on sim till it thickens . Swith off , garnish with chopped coriander leaves .
Serve hot mirchi ka salan with biriyani / plain steamed rice / chapathi .
Thanks for reading the post....please drop your valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you could share it ...Thank you !!Love ~Smitha