Yield: 1
Mirchi Ka Salan Recipe
It is a popular and spicy curry base recipe that includes peanuts, sesame seeds, and long green chilies.
Prep Time
5 minutes
Cook Time
20 minutes
Additional Time
5 minutes
Total Time
30 minutes
Ingredients
- 2 tbsp peanuts
- 2 tablespoons sesame seeds
- 1 tbsp poppy seeds
- ¼ tea spoon of fenugreek
- 2 tbsp Dry Coconut , shredded
- 2 garlic
- 1 inch ginger
- 3 tbsp oil
- 6 Chillies , slit
- 1 tsp mustard
- 1 tsp cumin
- some curry leaves
- ½ onion , finely chopped
- ½ tea spoon turmeric
- 1 tsp chili powder
- ½ t spoon Garam Masala
- 1 tsp coriander powder
- ½ t spoon cumin powder
- ½ tea spoon of salt
- 1 cup tamarind extract
- ½ tea spoon of sugar
- 1 cup water
- 2 tbsp Coriander leaves , finely chopped
Instructions
- First, roast 2 tbsp peanuts in a pan on a low heat until they become crunchy.
- 2 tbsp sesame seeds, 1 tbsp poppy seeds, 14 teaspoons fenugreek, and 2 tbsp dry coconut
- Fry until dry brown on low heat.
- Allow to cool completely before transferring to a small mixie jar.
- 2 garlic cloves, 1 inch ginger, and 1 cup water
- Add more water as needed to make a smooth paste. Set it aside.
- 3 tbsp oil and 6 chilies in a large skillet
- Fry the chillies in a skillet over medium heat until blisters appear. Set it aside.
- 1 tsp mustard, 1 tsp cumin, and a few curry leaves in the same oil
- On medium heat, saute the onion.
- Fry the spices on a low heat until they become fragrant.
- Now, add the prepared masala paste and thoroughly combine.
- Mix in 1 cup tamarind extract and 1 teaspoon jaggery.
- Mix in the fried chilies as well.
- Cook, covered, for 10 minutes, or until the oil separates.
- Mix in 2 tablespoons coriander leaves.
- Finally, serve with biryani and mirchi ka salan.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 580Total Fat 34gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 28gCholesterol 0mgSodium 450mgCarbohydrates 69gFiber 11gSugar 36gProtein 11g