BY RENU ANAND
Ingredients
8 to 10 Serrano chilies (deseed them if you don’t want too spicy; you can also use Jalapenos)
8 to 10 curry leaves...
Ingredients
8 to 10 Serrano chilies (deseed them if you don’t want too spicy; you can also use Jalapenos)
8 to 10 curry leaves...
1 med size onion cut very fine lengthwise
1 large sautéed onion paste
2 tbsp ginger garlic paste
2 tsp red chili powder
1/2 tsp turmeric powder
2 tbsp tamarind soaked in one cup of water (readymade tamarind paste colors the gravy too dark, so I prefer to use seedless tamarind)
Roast the following lightly:
3 tbsp sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp dry grated coconut
2 tsp raw peanuts
1 tsp mustard seeds
1/2 tbsp whole black pepper
Method
Slit and sauté the green chillies in oil.
Remove and keep aside
Sauté the finely cut onions until light brown. Remove and keep on a paper napkin
Grind all the roasted ingredients to a fine paste
Extract the tamarind pulp & keep aside
Heat approximately 6 tsp of cooking oil in a pot.
Add the curry leaves, when they start cracking, add the ginger garlic paste, ground masala paste, onion paste and salt. Stir for a few minutes, add the tamarind pulp and 3 cups of plain water. Let it cook. Keep stirring at intervals until the gravy is of a thick consistency. Finally add the sautéed green chilies and fried onions. Let it cook for a minute. Garnish with finely chopped coriander leaves.
About the recipe
Mirch ka salan or curried chili peppers is a popular chili and peanut curry of Hyderabad, Telangana, India that usually accompanies Hyderabadi biryani. It is usually prepared in weddings and special occasions and is a spicy dish served with rice or chapati. The mirchi(chilli peppers) are cooked in spices and mixed with a ground peanut paste which gives the dish a grainy texture.
Food has been an integral part of Anand’s family from childhood.
Being part of Kitchen Queens has given her a platform to showcase her passion for cooking. Kitchen Queens is a facebook group that was created to inspire home cooks.
1 large sautéed onion paste
2 tbsp ginger garlic paste
2 tsp red chili powder
1/2 tsp turmeric powder
2 tbsp tamarind soaked in one cup of water (readymade tamarind paste colors the gravy too dark, so I prefer to use seedless tamarind)
Roast the following lightly:
3 tbsp sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp dry grated coconut
2 tsp raw peanuts
1 tsp mustard seeds
1/2 tbsp whole black pepper
Method
Slit and sauté the green chillies in oil.
Remove and keep aside
Sauté the finely cut onions until light brown. Remove and keep on a paper napkin
Grind all the roasted ingredients to a fine paste
Extract the tamarind pulp & keep aside
Heat approximately 6 tsp of cooking oil in a pot.
Add the curry leaves, when they start cracking, add the ginger garlic paste, ground masala paste, onion paste and salt. Stir for a few minutes, add the tamarind pulp and 3 cups of plain water. Let it cook. Keep stirring at intervals until the gravy is of a thick consistency. Finally add the sautéed green chilies and fried onions. Let it cook for a minute. Garnish with finely chopped coriander leaves.
About the recipe
Mirch ka salan or curried chili peppers is a popular chili and peanut curry of Hyderabad, Telangana, India that usually accompanies Hyderabadi biryani. It is usually prepared in weddings and special occasions and is a spicy dish served with rice or chapati. The mirchi(chilli peppers) are cooked in spices and mixed with a ground peanut paste which gives the dish a grainy texture.
Food has been an integral part of Anand’s family from childhood.
Being part of Kitchen Queens has given her a platform to showcase her passion for cooking. Kitchen Queens is a facebook group that was created to inspire home cooks.
RSS Feed
