Mirchi Ka Salan can sound like a hot and spicy dish. While you can make your tongue burn with spiciness you can also make a mild version of it without losing the inherent taste of the Mirchi.
It is best served with Biryani or Roti.
Recipe:Zaiqa
10 Jalapeno Peppers
1/2 cup Sesame Seeds
1/2 cup Peanuts
1 tsp Coriander Seeds
Fresh Coconut - 1 cup
1/2 cup Vegetable/Canola Oil
2 Big Yellow Onions, sliced into semi circular rings
2 tsp Ginger Garlic paste
1 1/2 tsp Red chilli Powder
1/2 tsp Turmeric
1/4 cup Fresh chopped Coriander
1/4 cup thick Tamarind Pulp; I like to microwave for 3-4 min and then let it sit for 15 min to get a thick pulp
2 tsp Cumin Seeds
8 - 10 Curry Leaves
1/2 tsp Mustard seeds
1/4 tsp Fenugreek Seeds
It is best served with Biryani or Roti.
Recipe:Zaiqa
10 Jalapeno Peppers
1/2 cup Sesame Seeds
1/2 cup Peanuts
1 tsp Coriander Seeds
Fresh Coconut - 1 cup
1/2 cup Vegetable/Canola Oil
2 Big Yellow Onions, sliced into semi circular rings
2 tsp Ginger Garlic paste
1 1/2 tsp Red chilli Powder
1/2 tsp Turmeric
1/4 cup Fresh chopped Coriander
1/4 cup thick Tamarind Pulp; I like to microwave for 3-4 min and then let it sit for 15 min to get a thick pulp
2 tsp Cumin Seeds
8 - 10 Curry Leaves
1/2 tsp Mustard seeds
1/4 tsp Fenugreek Seeds
- Slit the chillies in half vertically. If you dont want the dish to be to spicy, scrape all the seeds from the chillies.
- Do not take the stems out
- Dry roast the peanuts, sesame seeds, coriander seeds, cumin seeds separately, until it is slightly browned or changes color to a more dark version
- Once the spices are done, cool them off and rub the skin of the peanuts
- Blend the Peanuts, Sesame Seeds, and the fresh grated coconut. It does not become a powder but will be a smooth paste
- Blend the coriander seeds and cumin seeds separately to make a fine powder(You can always use coriander cumin powder)
- In a pan, roast the onions till brown. Once they are soft, keep them aside and let them cool.
- Once it is cooled down, blend them into a puree
- Heat the oil in a wok.Add the chillies and fry them till the skin has blisters.
- Remove the chillies and place them on a plate with a paper napkin to remove any excess oil
- In the same wok, add the cumin seeds, mustard seeds, curry leaves, and fenugreek seeds.
- Add the pureed Onion and cover the lid.
- Cook for a minute; Add ginger garlic paste and cook for 3-4 min
- Add the coconut, peanut and sesame paste and cook unti you can see the oil separate on the top
- Stir in the Red Chilli powder, Salt and Turmeric well
- Continue to cook until the raw smell of peanuts goes away
- Then add the Coriander seeds & cumin seeds powder
- Add the chopped coriander until well combined
- Add 4 cups of water and the tamarind pulp
- Add the fried chillies and stir in well
- Cover the lid and cook for about half hour until all the flavors are well absorbed
- The oil should separate from the gravy
- Serve it with Bagara Rice
11 comments:
I am glad you tried my recipe :) Looks delicious.
delicious spicy chutney
I love your Bagara rice.. have bookmarked both..party yemanna unte surega try chesta... :-)...
Hugs.
Siri
Sure a winner with rotis
Perfect and tempting recipe.. yum yum yummm... !!
Indian Cuisine
I love this...looks yumm
Looks delish ..I made recently ..have to post too:)
Thats a rich and fingerlicking yummy mirchi ka salan, irresistible!
I've heard abt this dish alot but never tasted it but this looks yummy!
Looks so creamy and delicious.
Finger-licking good!!
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