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Mirchi ka salan

tasty south indian gravy
5 from 1 vote
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Ingredients

To roast

  • 1 tablespoon poppy seed
  • 2 tablespoon sesame seed
  • 1/4 teaspoon fenugreek seeds
  • 5 garlic
  • 1/4 cup coconut
  • 2 tablespoon peanuts

Roast Mirchi

  • 3 tablespoon sesame oil
  • 10 Mirchi deseeded

Temper

  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • Few curry leaves

Gravy

  • 1 + 1/2 cup of onion
  • 1 tablespoon chilli powder
  • 1/2 teaspoon coriander powder
  • 1/8 teaspoon Turmeric powder
  • 1 cup + 1/4 cup thin tamarind extract
  • Required salt
  • 1/2 teaspoon ginger powder
  • 1 cup of water
  • Jaggery
  • Coriander leaves few

Instructions

  • Firstly add poppy seeds, sesame seeds, fenugreek seeds, and garlic to a wide pan
  • Saute them well till the sesame seeds pop
  • Turn off the stove and add coconut; peanuts
  • Cool completely. Transfer to a mixie jar, add water and grind
  • Wash chillies and dry them well
  • After chillies are completely cool prick them and deseed
  • Add oil to a pan and turn on the stove in medium flame
  • When oil is hot add deseeded chilli and saute well for 4-5 minutes till skin color changes
  • Transfer to a plate
  • Add mustard seeds and cumin seeds to the same pan and let them splutter
  • Furthermore, add curry leaves
  • Add onion and mix well. Saute till onion turns translucent
  • Furthermore add turmeric powder, Kashmiri chilli powder, and coriander powder; mix well
  • Add tamarind water, salt, ground paste, water, ginger powder, and chillies ; mix well bring to boil
  • Furthermore, add Kashmiri chilli powder and mix well
  • Cover and cook for 15 minutes mix well in between
  • Add jaggery and peanut oil; cook for 5 minutes
  • Finally, add coriander leaves and turn off the stove

Video

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Notes

Dry the washed chilies completely before roasting them
Always deseed the chilli then prepare the gravy. Deseeding chilli might burn your finger so do it carefully with a knife
Saute sesame seed and other ingredients in low- medium flame
You can use ginger instead of ginger powder
Always saute green chilli in a wide heavy-bottomed pan snd make sure the ladle is without any moisture
Cooking gravy for 15 minutes in a low- medium flame makes it flavorful do avoid fast cooking
Adjust water according to your preferred gravy texture
Gravy stays good for two days
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