Mirchi ka Salan
Mirchi ka Salan is a Hyderabadi curry featuring green chili peppers in a rich, tangy, and subtly spicy sauce. This vegan version is made with a base of roasted peanuts, sesame seeds, and coconut, balanced by tamarind and aromatic spices. It's a classic accompaniment to biryani or can be enjoyed with rice or flatbread.
Een origineel recept van Forkin
- Totale tijd
- 1 uur
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 311 kcal
Allergeneninformatie: kan mosterd, noten, pinda's en sesam bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
- 250 ggreen chili, slit lengthwise
- 0,25 kopjepeanut, raw
- 2 elsesame seed, raw
- 2 eldesiccated coconut
- 1 tlcumin seed
- 1 elcoriander seed
- 0,25 tlfenugreek seed
- 0,5 tlmustard seed
- 0,5 styellow onion, roughly chopped
- 10 gginger, peeled and chopped
- 3 teentjegarlic, chopped
- 2 eltamarind paste
- 0,5 tlturmeric powder
- 1 tlred chili powder
- 1 kopjewater
- 3 elvegetable oil
- 8 stcurry leaf
- 0,5 tlnigella seed
- 1 tlsalt, or to taste
- 1 tljaggery, grated, or brown sugar(optioneel)
Keukengerei
blender · grinder · dry pan · large pot
De bereidingswijze
Stap voor stap
- 1
Heat a dry pan over medium heat.
Ongeveer 1 min
- 2
Add peanuts, sesame seeds, desiccated coconut, cumin seeds, coriander seeds, fenugreek seeds, and mustard seeds to the pan.
- 3
Dry roast the spices and nuts for 5-7 minutes, stirring constantly, until fragrant and lightly browned.
Ongeveer 7 min
Tip van de kok: Be careful not to burn the sesame seeds or coconut as they can brown quickly.
- 4
Remove from heat and let cool completely.
Ongeveer 5 min
- 5
Transfer the cooled roasted ingredients to a grinder or blender.
- 6
Add the roughly chopped onion, ginger, and garlic to the grinder.
- 7
Add a splash of water and grind everything into a smooth paste.
Ongeveer 3 min
Tip van de kok: Add water gradually, only enough to help the blades move, to achieve a thick paste consistency.
- 8
Heat vegetable oil in a large pot or deep pan over medium heat.
Ongeveer 2 min
- 9
Add the curry leaves and nigella seeds to the hot oil and let them splutter for a few seconds.
Ongeveer 1 min
- 10
Carefully add the prepared spice paste to the pot.
Tip van de kok: The paste might splatter, so add it gently.
- 11
Cook the paste for 8-10 minutes, stirring frequently, until the oil separates and the raw aroma disappears.
Ongeveer 10 min
Tip van de kok: This step is crucial for developing the depth of flavor in the curry.
- 12
Stir in turmeric powder and red chili powder.
- 13
Add the tamarind paste, water, and salt to the pot.
- 14
Bring the curry to a gentle boil, then reduce the heat to low.
Ongeveer 3 min
- 15
Add the slit green chilies to the simmering curry.
- 16
Cover the pot and let it simmer for 15-20 minutes, or until the chilies are tender and the sauce has thickened to your desired consistency.
Ongeveer 20 min
Tip van de kok: Stir occasionally to prevent sticking at the bottom.
- 17
If using, stir in the jaggery or brown sugar for a touch of sweetness to balance the flavors.
Ongeveer 1 min
Tip van de kok: Taste and adjust salt and tanginess as needed.
- 18
Serve hot.
Per portie
Voedingswaarden
- Calorieën
- 311,3kcal
- Eiwit
- 6,8g
- Koolhydraten
- 23,2g
- Vet
- 24g
- Vezels
- 6,6g
- Suiker
- 10,1g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
Store leftover Mirchi ka Salan in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed to adjust consistency, or in the microwave.