Thursday, October 9, 2014

Mirchi Ka Salan

Serves : 4-6 people


Peanuts - 3/4 cup
Sesame Seeds - 4 tablespoons
Coriander Seeds - 1 1/2 tablespoons
Cumin Seeds - 1/2 tablespoon
Dessicated Coconut - 6 tablespoons
Dry Red Chillies - 5 + 2
Thick Tamarind Extract - 2 tablespoons
Ginger - 1 inch long piece
Garlic Cloves - 4
Onion - 1 large
Cooking Oil - 1/2 cup
Big Green Green Chillies - 12
Nigella Seeds/Kalonji - 1/2 teaspoon
Mustard Seeds - 1 teaspoon
Fenugreek Seeds - 1/4 teaspoon
Curry Leaves - 5
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1 tablespoon (adjust according to taste)
Jaggery, powdered - 1 tablespoon
Salt to taste


  1. Dry roast peanuts, sesame seeds, coriander seeds, cumin seeds and dessicated coconut separately.
  2. Using a teaspoon oil, roast 5 dry red chillies. 
  3. Allow all the roasted ingredients to cool.
  4. Meanwhile, slice onion. Keep aside.
  5. Wash the green chillies with their stem intact. Wipe them dry with a clean cloth.
  6. Carefully slit the chillies for an inch from the pointed end. Keep them aside.
  7. In a blender, take all the roasted ingredients along with roasted dry red chillies, tamarind paste, ginger and garlic cloves. Add a little water and blend into smooth paste. Keep aside.
  8. Heat all the remaining oil in a wok.
  9. Deep fry all the green chillies until they turn whitish in color. Place the fired chillies in a bowl.
  10. To the same wok, with all the oil, add nigella seeds, mustard seeds, fenugreek seeds, 2 whole dry red chillies and curry leaves.
  11. When the mustard seeds start spluttering, add sliced onions. Saute until they turn slightly brown.
  12. Add turmeric powder, red chilli powder, salt and jaggery power. 
  13. Pour 1/2 cup of water. Mix well and let it cook on low flame for 5-10 minutes.
  14. Adjust the consistency of the gravy by adding more water if required, I prefer the gravy to be thick.
  15. Add the deep fried green chillies. Cook on low flame for 5 minutes.
  16. Serve hot with Biryani/Ghee Rice or any Indian breads.


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