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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz.
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 311 kcal
Informacja o alergenach: może zawierać gorczyca, orzechy, orzeszki ziemne i sezam. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
- 250 ggreen chili, slit lengthwise
- 0,25 szklankapeanut, raw
- 2 łyżkasesame seed, raw
- 2 łyżkadesiccated coconut
- 1 łyżeczkacumin seed
- 1 łyżkacoriander seed
- 0,25 łyżeczkafenugreek seed
- 0,5 łyżeczkamustard seed
- 0,5 szt.yellow onion, roughly chopped
- 10 gginger, peeled and chopped
- 3 ząbekgarlic, chopped
- 2 łyżkatamarind paste
- 0,5 łyżeczkaturmeric powder
- 1 łyżeczkared chili powder
- 1 szklankawater
- 3 łyżkavegetable oil
- 8 szt.curry leaf
- 0,5 łyżeczkanigella seed
- 1 łyżeczkasalt, or to taste
- 1 łyżeczkajaggery, grated, or brown sugar(opcjonalnie)
Sprzęt
blender · grinder · dry pan · large pot
Sposób przygotowania
Krok po kroku
- 1
Heat a dry pan over medium heat.
Około 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.
Około 7 min
Wskazówka kucharza: Be careful not to burn the sesame seeds or coconut as they can brown quickly.
- 4
Remove from heat and let cool completely.
Około 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.
Około 3 min
Wskazówka kucharza: 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.
Około 2 min
- 9
Add the curry leaves and nigella seeds to the hot oil and let them splutter for a few seconds.
Około 1 min
- 10
Carefully add the prepared spice paste to the pot.
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: 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.
Około 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.
Około 20 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: Taste and adjust salt and tanginess as needed.
- 18
Serve hot.
Na porcję
Wartości odżywcze
- Kalorie
- 311,3kcal
- Białko
- 6,8g
- Węglowodany
- 23,2g
- Tłuszcz
- 24g
- Błonnik
- 6,6g
- Cukry
- 10,1g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.