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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 311 kcal
Alerjen bilgisi: hardal, kuruyemişler, yer fıstığı ve susam içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
- 250 ggreen chili, slit lengthwise
- 0,25 su bardağıpeanut, raw
- 2 yemek kaşığısesame seed, raw
- 2 yemek kaşığıdesiccated coconut
- 1 çay kaşığıcumin seed
- 1 yemek kaşığıcoriander seed
- 0,25 çay kaşığıfenugreek seed
- 0,5 çay kaşığımustard seed
- 0,5 adetyellow onion, roughly chopped
- 10 gginger, peeled and chopped
- 3 dişgarlic, chopped
- 2 yemek kaşığıtamarind paste
- 0,5 çay kaşığıturmeric powder
- 1 çay kaşığıred chili powder
- 1 su bardağıwater
- 3 yemek kaşığıvegetable oil
- 8 adetcurry leaf
- 0,5 çay kaşığınigella seed
- 1 çay kaşığısalt, or to taste
- 1 çay kaşığıjaggery, grated, or brown sugar(isteğe bağlı)
Ekipman
blender · grinder · dry pan · large pot
Hazırlanışı
Adım adım
- 1
Heat a dry pan over medium heat.
Yaklaşık 1 dk.
- 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.
Yaklaşık 7 dk.
Aşçının notu: Be careful not to burn the sesame seeds or coconut as they can brown quickly.
- 4
Remove from heat and let cool completely.
Yaklaşık 5 dk.
- 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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 9
Add the curry leaves and nigella seeds to the hot oil and let them splutter for a few seconds.
Yaklaşık 1 dk.
- 10
Carefully add the prepared spice paste to the pot.
Aşçının notu: 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
- 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.
Yaklaşık 20 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: Taste and adjust salt and tanginess as needed.
- 18
Serve hot.
Porsiyon başına
Besin değerleri
- Kalori
- 311,3kcal
- Protein
- 6,8g
- Karbonhidrat
- 23,2g
- Yağ
- 24g
- Lif
- 6,6g
- Şeker
- 10,1g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.