- Take little oil in a skillet and add the peanuts to it.fry it in the oil on slow flame to let it cook properly.when the peanuts are ready add the sesame seeds and let them roast. when the sesame seeds get golden brown add the coconut powder and roast it for few seconds till it is slightly brown. Add this mixture to the blender and blend it with some water to fine paste. Now add the remaining oil in the pan and when the oil is slightly hot add the whole garam masala along with whole red chillies.then add the mustard seeds and let it crackle. when the mustard seeds crackle add cumin seeds and then fenugreek seeds. Now add the onions and little salt in order to cook them fast. Add pinch of hing and the turmeric,mix it and add the ginger-garlic paste.then add the curry leaves and mix everything and let it cook to remove the raw smell. Add little water to it and add the dry masalas red chilli powder,coriander powder and cumin pwdr. and let it cook till the oil oozz out.now add little more water add the yoghurt mix it and add the grinded paste of peanuts, Sesame seeds,coconut pwdr to it and mix Cover the pan with lid and let it cook till the oil oozes out. when it comes to boil add the tamarind pulp and sugar.let it simmer for about 15 to 20mins till everything is well cooked and well incorporated. when the gravy comes to good boil add the green chillies to the gravy and let it cook for another 5 to 10 mins so the juices of tthe gravy get absorbed by the chillies. Adjust the seasonings by adding salt according to your taste. Serve with biryani.
Mirchi ka salan
#myrecipe
By Shaalini Shaalu
Jan, 29th
619
Servings
4 persons
Cook Time
25 minutes
Ingredients
18
- 20
Ingredients
- Hing
- Coriander powder
- Cumin powder
- Curry leaves
- Red chilli powder
- Turmeric powder
- Onion
- Fenugreek
- Mustard
- Cumin
- Ginger garlic paste
- Red chilli
- Sesame
- Coconut
- Green chillies
- Salt
- Tamarind
- Curd
- Oil
- Peanut
