The first time I had Mirchi ka Salan was at an Indian restaurant in California and loved it.This dish is usually eaten with biryani or pulav but can also be eaten with chappatis. Spicy jalapeno combined with the rich peanut and coconut gravy gives this dish a distinct flavor. You can substitute the jalapenos for a less spicier chili if you like for eg. banana peppers. Enjoy this mouthwatering dish :)
Serves: 4
Ingredients:
1 cup peanuts
1 cup dried coconut shredded
10 - 12 jalapenos
2 tbsps sesame seeds
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp of onion seeds
1 tsp cumin seeds
1/2 tsp mustard seeds
2 sprigs curry leaves
2 tbsps ginger garlic paste
5-6 green chilies chopped or ground to a paste (to taste)
1 small lime sized tamarind
3 large onions browned
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp of turmeric powder
1/2 tsp of red chili powder
Pinch of garam masala
Salt
Water
Oil
Method:
1. Heat a pan on medium heat and add peanuts and coconut and saute.
2. When peanuts and coconut are light brown add 2 tbsps sesame seeds, saute for a few mins and turn off flame.
3. Put sauted mixture into a blender, add a cup water (as required) and grind into a watery paste.
4. Heat a wok on medium heat, add 3 tbsps oil.
5. Slit each jalapeno add to the wok and saute intermittantly.
6. Heat another wok and add oil.
7. Add fenugreek seeds, fennel seeds, onion seeds, cumin seeds and mustard seeds and wait for it to splutter.
8. Add curry leaves and ginger garlic paste and saute well.
9. Add green chilies and saute.
10. Add tamrind pulp, browned onions and mix.
11. Turn off wok with sauteed jalapenos.
12. Add cumin powder, coriander powder, turmeric powder, red chili powder and salt to heated wok and mix well.
13. Add ground peanut, coconut and sesame paste and saute until cooked well and releases oil.
14. Add 2 cups of water and heat and bring to a boil.
15. Add sauteed jalapenos into gravy and simmer for 5-10 mins.
16. Sprinkle garam masala and mix well. Serve hot !
1 cup peanuts
1 cup dried coconut shredded
10 - 12 jalapenos
2 tbsps sesame seeds
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp of onion seeds
1 tsp cumin seeds
1/2 tsp mustard seeds
2 sprigs curry leaves
2 tbsps ginger garlic paste
5-6 green chilies chopped or ground to a paste (to taste)
1 small lime sized tamarind
3 large onions browned
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp of turmeric powder
1/2 tsp of red chili powder
Pinch of garam masala
Salt
Water
Oil
Method:
1. Heat a pan on medium heat and add peanuts and coconut and saute.
2. When peanuts and coconut are light brown add 2 tbsps sesame seeds, saute for a few mins and turn off flame.
3. Put sauted mixture into a blender, add a cup water (as required) and grind into a watery paste.
4. Heat a wok on medium heat, add 3 tbsps oil.
5. Slit each jalapeno add to the wok and saute intermittantly.
6. Heat another wok and add oil.
7. Add fenugreek seeds, fennel seeds, onion seeds, cumin seeds and mustard seeds and wait for it to splutter.
8. Add curry leaves and ginger garlic paste and saute well.
9. Add green chilies and saute.
10. Add tamrind pulp, browned onions and mix.
11. Turn off wok with sauteed jalapenos.
12. Add cumin powder, coriander powder, turmeric powder, red chili powder and salt to heated wok and mix well.
13. Add ground peanut, coconut and sesame paste and saute until cooked well and releases oil.
14. Add 2 cups of water and heat and bring to a boil.
15. Add sauteed jalapenos into gravy and simmer for 5-10 mins.
16. Sprinkle garam masala and mix well. Serve hot !
Great recipe ! I just made it! It`s delicious!!! Thanks for sharing!
ReplyDeleteThanks Nicole glad you enjoyed it :) keep trying out recipes and happy cooking :)
ReplyDelete