RCI-SP.005.0156.002
Mirchi ka Salan
* Ethnicity - South Indian * Type of meal - Party, Lunch, Dinner
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- gm: Large green chillies/capsicum250 unit
- gm: Sautéed Onion paste100 unit
- gm: ginger garlic paste25 unit
- gm: coriander leaves10 unit
- gm: mustard seeds05 unit
- gm: Cloves02 unit
- gm: curry leaves05 unit
- gm: tamarind50 unit
- gm: Cooking oil50 unit
- 1 unit
- gm: coconut50 unit
- gm: peanuts50 unit
- gm: coriander seeds20 unit
- 15 unit
- gm: cumin seeds10 unit
- gm: Peppercorns05 unit
- 05 unit
Method
1
Slit the large green chillies lengthwise, keeping them intact, and lightly fry them in oil in a pan until their skin blisters slightly. Remove and set aside.
5 minutes
2
Dry roast the sesame seeds and red chillies in a skillet over medium heat until fragrant and golden, then grind them together into a smooth paste using a little water.
5 minutes
3
In the same pan, heat oil over medium heat and add fenugreek seeds and curry leaves, allowing them to splutter and release their aroma.
2 minutes
4
Add the sliced onions to the pan and sauté until they turn deep golden brown, stirring frequently to ensure even caramelization.
10 minutes
5
Stir in the ground sesame and red chilli paste, mixing it thoroughly with the onions, and cook until the oil begins to separate from the masala.
6 minutes
6
Pour in the tamarind juice and add salt to taste, stirring well to combine all the ingredients into a cohesive gravy.
3 minutes
7
Gently place the fried green chillies into the gravy, ensure they are well coated, and simmer the curry on low heat until the gravy thickens and the chillies are fully cooked through.
12 minutes
8
Taste and adjust seasoning with additional salt or tamarind juice as needed, then serve hot alongside biryani or steamed rice.