Thursday, 8 September 2011

Mirchi ka salan....Paprika Cuury

Mirchi ka Salan, Mirchi ka Salan cuisine, Mirchi ka Salan Recipe, Mirchi ka Salan South India cuisine
  • 250 gm Large green chillies/capsicum
  • 00 gm Sautéed onion paste
  • 25 gm Ginger garlic paste
  • 10 gm Coriander leaves
  • 5 gm Mustard seeds
  • 2 gm Cloves
  • 5 gm Curry leaves
  • 50 gm Tamarind
  • 50 gm Cooking oil
  • Salt to taste
Salan Paste

  • Salan Paste
  • 50 gm Coconut
  • 50 gm Peanuts
  • 20 gm Coriander seeds
  • 15 gm Sesame seeds
  • 10 gm Cumin seeds
  • 5 gm Peppercorns
  • 5 no Red Chillies
  • Slit and deep fry the green chillies in hot oil. Remove and keep aside.
  • Roast and grind together ingredients for the paste.
  • Soak the tamarind in a cup of water and extract pulp.
  • Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
  • Mix the sautéed onion paste and stir for 3 minutes.
  • Add the salan paste and continue stirring.
  • Pour 15 ml of water at intervals to avoid paste sticking to the pan.
  • Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy resembles the consistency of a sauce.
  • Add the salt and the fried chillies to the hot gravy.
  • Boil the gravy for 1 minute.
  • Remove and garnish with finely chopped coriander leaves.

  • Mirchi Ka Salan-2

  • Ingredients:-
    Green chilies…..7 to 10(large pickle chilies)
    Oil……….2 tbsp+ to deep fry
    Onion………1 big size
    Garlic………6 to 8 cloves
    Ginger……..1 inch piece
    Curry leaves……8
    For dry masala:-
    Sesame seeds…….2 tbsp
    Roasted peanuts….1/2 cup
    Whole red chilli ….2 (if you want little spicy)
    Coconut powder…..1 tbsp
    For tempering:-
    Panch puran…..1tsp
    Turmeric powder….1tsp
    Coriander powder….1 tsp
    Tamarind pulp…..2 tbsp
    Salt…….to taste


    Wash, wipe and slit green chilies lengthwise remove stems. Deseed chilies.  Heat oil in kadai and deep fry chillies for one min. keep aside

    Peel wash and cut onion ginger and garlic and grind it into paste .

    Make paste of sesame seeds , roasted peanuts and red chillies .

    Now heat two tbsp of oil in a pan and add panch puran , let it crackle and add curry leaves. Add onion paste and sauté till onion turns light golden brown.

    Add turmeric powder, coriander powder, chilli powder and mix well add dry masala paste and cook for two three min. stir in one and half cup of water and bring it to boil. Cook for ten min in medium heat.

    Add tamarind pulp and fried green chillies . add salt and cook on low heat for ten min.

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