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Theekha Mirchi Ka Salan Recipe

Theekha Mirchi Ka Salan is a popular Indian Side Dish
Author :
 
On :
Friday, 12 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 250 gms - Large long Green chillies
  • 1 stalk Curry leaves
  • two and a half tbsp - oil
  • 1/4 tsp - Turmeric powder
  • 1/2 tsp - Dhania (coriander seed) powder
  • 1/2 tsp - Cumin seeds
  • salt to taste
  • 2 Lemon sized balls tamarind, soaked in 1 cup water
  • 1 tbsp - grated desiccated Coconut
  • 2-3 pinches Asafoetida
  • Roast and grind to a powder:
  • 1 tbsp - Peanuts
  • 1 tbsp - sesame seeds
  • 1 tsp - Cumin seeds
  • Grind to a fine paste:
  • 1 large Onion
  • 1 large Tomato
  • 1 tsp - Garlic grated
  • 1 tsp - Ginger grated
  • 1 tsp - Chironji
  • How to Make Theekha Mirchi Ka Salan:

    1. Deseed and remove stalk of chillies.
    2. Put plenty of water to boil, adding a little salt.
    3. Put chillies in boiling water, and cook till whitish in colour.
    4. Drain, chop into large sections or keep whole.
    5. Heat oil in a large frying pan.
    6. Add chillies, fry for 1 minute, remove. Keep aside.
    7. Add cumin seeds, allow to splutter.
    8. Add curry leaves to oil, asafoetida, ground paste, coconut.
    9. Stir and cook for 3-4 mins.
    10. Add ground powder, masala powders, simmer till oil separates.
    11. Add salt and tamarind water, and 1 cup water.
    12. Add chillies, boil till gravy is thickened and oil floats on top.
    13. Serve hot with sheermal, khuskha or parathas.



     

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