Mirchi Ka Salan - spicy and delicious (Green Chilli Curry)

 

Hello all, it has been ages since I updated my blog. What can I say... life is still chaotic and busy. But recently I made Mirchi ka Salan as an accompaniment for Biryani for a get together and some friends asked for the recipe. Thought it was a good time to put it on the blog since some others have been asking for it for a long time too. So here it is...….

INGREDIENTS: Green chillies (large non-spicy) used for pickles OR Anaheim chillies cut into halves - 10-12. For Masala: peanuts - 1 cup, sesame seeds - 1/2 cup, coriander seeds - 2 tablespoon, cumin seeds - 2 teaspoon, fenugreek seeds - 1/8th teaspoon (optional), dried red chillies deseeded - 4-5 (depending on desired spice level), dry coconut powder - 1/2 cup, onion - 1/2, For tempering, Cut onion 1/2, oil as required, For curry: Mustard seeds - 1 tsp (optional), few curry leaves (optional), ginger garlic paste - 2 teaspoon, turmeric powder - 1/2 teaspoon, red chilli powder - 1 - 2 teaspoon (per desired level of spiciness), Warm water - 1 - 2 cups, tamarind concentrate - 1 tsp dissolved in water, jaggery or sugar - 1 teaspoon (optional), garam masala powder - 1 tsp, salt as required, cilantro chopped for garnish. 

(**1 cup measurement - I used small cup around 6 oz)

METHOD: Lightly roast (individually) and grind all the masala ingredients listed above. Also fry 1/2 onion (golden brown) and keep aside. 

Take 2-3 tbsp oil in a pan and lightly fry green chillies and keep aside. 

In the same pan, add 2 - 3 tbsp oil and add mustard seeds (optional) and after they splutter, add the remaining 1/2 cut onion. Fry till soft and light brown and add curry leaves (optional), ginger garlic paste, turmeric powder, red chilli powder and sauté for a minute. Add the ground masala and fry till oil separates. 

Meanwhile warm 1-2 cups of water in microwave (adjust quantity depending on how thick or thin you want the gravy to be. Add this to the masala when it is cooked (oil separates). Let it boil for 4-5 minutes on medium heat. Add tamarind concentrate and Jaggery/sugar (optional - helps to balance taste in my opinion) to this and let it cook for 4-5 minutes on low heat. 

At the end add the fried green chillies and let it cook for additional 7-8 minutes on low heat. Finally add garam masala and garnish with chopped cilantro. Enjoy with Biryani or even paratha. Tastes heavenly.

Till my next post, take care all :)