MIRCHI KA SALAN | GREEN CHILLI CURRY | मिर्ची का सालन | مرچی کا سالن | DECCAN’S PAKWAN
Ingredients
- Sesame seeds : 1tsp
- Peanuts : ¾ cup
- Dry Coconut (sliced) : 1 cup
- Cumin seeds : 1 tbsp + 2tsp
- Coriander seeds : 1 tbsp
- Black seeds (kalaunji) : ¼ tsp
- Fenugreek seeds (methi seeds) : ¼ tsp
- Onion (chopped) : 1
- Whipped curd : 1 cup
- Mustard seeds : 1 tsp
- Salt: 2 tsp
- Ginger garlic paste : 1 tbsp
- Turmeric powder : 1 tsp
- Oil : 1 tbsp + 5 tbsp
- Green Chili (slit) : 7 +1
- Tamrind pulp (imli ka khatta) :1 tbsp
- Curry leaves : 7-8
Process
- Into a cooking sauce pan, roast sliced dry coconut, peanuts, sesame seeds, one tablespoon cumin seeds, coriander seeds, fenugreek seeds, black seeds or kalaunji and chopped onions and green chili separately.
- Peel the skin of peanuts and grind all the above roasted ingredients into a fine paste and keep it aside.
3.Slit green chili vertically without de-seeding.
4.Saute the green chilli using one tablespoon of oil. Saute for 2 minutes to prevent de-seeding. Keep these sauted chilis aside.
5.Add oil into the cooking pan. When the oil is hot, add cumin seeds. When they turn brown, add mustard seeds. Let them splutter.
6.Add ginger garlic paste. Stir till it turns brown. Add turmeric powder and ground paste of roasted coconuts, peanuts, sesame seeds, onions, coriander seeds, cumin seeds, black seeds and fenugreek seeds.
7.Add whipped curd and close the lid. Cook on medium flame for 10 minutes till the water gets dry and the gravy leaves the oil. Keep stirring in between while closing the lid as this paste has a tendency to splutter.
8.Add 1 cup of water and sauted green peppers.
9.Add curry leaves, chopped coriander and Tamrind pulp. Close the lid and simmer for 15 minutes.
Hyderabadi Mirchi Ka Salan is ready.
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