This is an authentic recipe for Mirchi ka Salan.
Ingredients
· 8 or 10 medium sized green chillies (I used 4 big green chillies)
· 1 medium sized onion
· 1 tsp sesame seeds (white thil)
· 1/4 cup coconut flakes/desiccated coconut/copra
· 2 tsps coriander seeds (dhania)
· 1 tsp cumin seeds (jeera)
· 1/4 cup peanuts
· 1 tsp ginger garlic paste
· 1/2 cup fresh yogurt
· 1 tsp sour cream
· 1 tsp tamarind paste/pulp (I use Laxmi brand natural tamarind concentrate)
· Salt to taste
· Fresh coriander for garnish
· Oil for making the curry
Method
· Dry roast the sesame seeds, peanuts, coriander seeds and cumin seeds - one at a time in a pan.
· Sauté the onion in 1 tsp of oil until transparent.
· Make a paste of the sesame seeds, peanuts, coriander and cumin seeds along with the sautéed onions and coconut.
· Slit the green chillies and sauté them in a little oil and set aside. You can remove the seeds from the chillies to reduce the heat. I used big green chillies, so I just chopped them into big pieces.
· Set the chillies aside and in the same pan add some oil and sauté the ground masala paste along with the ginger garlic paste and tamarind concentrate for about 3-4 minutes.
· Next add the yogurt, sour cream and salt and mix well till the yogurt is incorporated in the masala.
· Add water to reach the desired consistency. Make sure you boil the masala well after adding water.
· Garnish with fresh coriander.
Serve hot or warm with roti, naan or pulao.
Serving size - 1/3 cup
Number of servings - 4 or 5
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