Mirchi Ka Saalan
Fried Green chillies in a rich, nutty and tangy gravy. A perfect accompaniment to Biryani.
Equipment
- Pan
- Mixer grinder
- Knives and Cutting Board
Ingredients
- 4-5 Big Green Chilies
- 2 tbsp Peanuts
- 2 tbsp Sesame Seeds
- 2 tbsp Poppy Seeds
- 5-6 tbsp Sesame Oil/Gingelly Oil
- 2 tbsp Coriander Seeds
- 1 Cup Tamarind Juice extracted from lemon-sized tamarind pulp
- 1 tbsp Finely Chopped Ginger
- 1 tbsp Finely Chopped Garlic
- 1 Medium Sized Onion; roughly chopped (optional)
- 8-10 Curry Leaves
- 4-5 Dry Red Chillies
- ⅓ tsp Asafoetida
- 2 tbsp Grated Coconut
- ¾ tsp Turmeric Powder
- Salt; as per taste
- 2 Cups Water for grinding and adjusting the consistency of the gravy.
Instructions
- Heat one tablespoon of sesame oil in a pan. On low to medium heat, fry garlic and ginger. Then add peanuts, sesame seeds, poppy seeds, dry red chillies, curry leaves and coriander seeds. In this step, you can optionally add thinly sliced onions.
- Fry them on medium heat for about 5-8 minutes till the nuts and seeds are well-toasted. Mix continuously.
- Turn off the heat and let the mixture cool. Meanwhile, wash and deseed the green chillies. Deep fry them in oil OR shallow fry them in a few tablespoons of oil. Once fried, keep them aside.
- In a mixer grinder, add coconut and the cooled mixture.
- Grind them into a fine paste by adding about a cup of water.
- Heat one tablespoon of oil in a pan. Add asafoetida and curry leaves. Fry them on medium heat for about 15 seconds.
- Then, add the ground paste, followed my turmeric powder and salt.
- Add tamarind juice and boil it for about 1-2 minutes. Add a little more water if the gravy looks too thick. Cook on medium heat.
- Add the fried chillies.
- Cook on medium heat for another 2-3 minutes. Then, turn off the heat.
- Delicious Mirchi Ka Saalan is ready!