Tuesday, August 29, 2006

Mirchi Ka Salan (Tangy Chilli Gravy)


250 gm: Large green chillies/capsicum
100 gm: Sautéed onion paste
25 gm: Ginger garlic paste
10 gm: Coriander leaves
05 gm: Mustard seeds
02 gm: Cloves
05 gm: Curry leaves
50 gm: Tamarind
50 gm: Cooking oil

Salan Paste
» 50 gm: Coconut
» 50 gm: Peanuts
» 20 gm: Coriander seeds
» 15 gm: Sesame seeds
» 10 gm: Cumin seeds
» 05 gm: Peppercorns
» 05 no: Red Chillies

1.Slit and deep fry the green chillies in hot oil. Remove and keep aside.
2.Roast and grind together ingredients for the paste.
3.Soak the tamarind in a cup of water and extract pulp.
4.Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
5.Mix the sautéed onion paste and stir for 3 minutes.
6.Add the salan paste and continue stirring.
7.Pour 15 ml of water at intervals to avoid paste sticking to the pan.
8.Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy 9.resembles the consistency of a sauce.
10.Add the salt and the fried chillies to the hot gravy.
Boil the gravy for 1 minute.
11.Remove and garnish with finely chopped coriander leaves.



Blogger Sara said...

excellent recipe,very different and delicious.The no of red chillies sould be reduced though!!

7:27 AM  
Anonymous sneha said...

gr8 recipe,liked it alot.tried at home and got the tag of great chef at home!!!!!!!!thnx

10:31 PM  
Blogger Crystal Thinker said...

i tried this recepie. it was gr8. The only difficulty I found that the amount of ingredient you have specified which I could not guess and you also have not mentioned about the serving size. I applied my guesses and fortunate enough it could come very nicely.

9:53 PM  
Anonymous Anonymous said...

I tried this and it came out excellent. I just tried the same proportions of the measurements stated

5:27 PM  

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