Theekha Mirchi Ka Salan

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

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

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