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.
O rețetă originală de Forkin
- Durată totală
- 1 oră
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 311 kcal
Informații despre alergeni: poate conține muștar, nuci, arahide și susan. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
- 250 ggreen chili, slit lengthwise
- 0,25 canăpeanut, raw
- 2 lingurăsesame seed, raw
- 2 lingurădesiccated coconut
- 1 lingurițăcumin seed
- 1 lingurăcoriander seed
- 0,25 lingurițăfenugreek seed
- 0,5 lingurițămustard seed
- 0,5 buc.yellow onion, roughly chopped
- 10 gginger, peeled and chopped
- 3 cățelgarlic, chopped
- 2 lingurătamarind paste
- 0,5 lingurițăturmeric powder
- 1 lingurițăred chili powder
- 1 canăwater
- 3 lingurăvegetable oil
- 8 buc.curry leaf
- 0,5 lingurițănigella seed
- 1 lingurițăsalt, or to taste
- 1 lingurițăjaggery, grated, or brown sugar(opțional)
Ustensile
blender · grinder · dry pan · large pot
Mod de preparare
Pas cu pas
- 1
Heat a dry pan over medium heat.
Aproximativ 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.
Aproximativ 7 min.
Nota bucătarului: Be careful not to burn the sesame seeds or coconut as they can brown quickly.
- 4
Remove from heat and let cool completely.
Aproximativ 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 2 min.
- 9
Add the curry leaves and nigella seeds to the hot oil and let them splutter for a few seconds.
Aproximativ 1 min.
- 10
Carefully add the prepared spice paste to the pot.
Nota bucătarului: 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.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 20 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: Taste and adjust salt and tanginess as needed.
- 18
Serve hot.
Per porție
Valori nutriționale
- Calorii
- 311,3kcal
- Proteine
- 6,8g
- Carbohidrați
- 23,2g
- Grăsimi
- 24g
- Fibre
- 6,6g
- Zahăr
- 10,1g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.