Mild Chilli peppers simmered in a peanut and sesame based gravy with a hint of tamarind.
Recipe Tags
Veg
Medium
Dinner Party
Hyderabadi
Simmering
Sauteeing
Ingredients Serving: 4
7 to 8 Chilli peppers (Bajji Mirchis)
3 - 4 tbsp Oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 - 3 Green Cardamoms
1 piece Cinnamon Stick
a pinch of Hing
2 medium onions (finely chopped)
1 tbsp ginger garlic paste
salt as needed
1/2 tsp turmeric powder
1 1/2 tbsp Coriander powder
1/2 tbsp red chilli powder
1/2 tbsp Roasted Cumin Powder
1 tsp garam masala
1 tbsp tamarind pulp (or extract juice from lemon size tamarind)
Coriander leaves to garnish
To roast and grind to a paste:
3 - 4 tbsp Peanuts
2 tbsp White sesame seeds
4 Red Chillis (Byadgi variety preferable for the color)
3 - 4 tbsp Grated fresh coconut
2 tomatoes (add when grinding, not roasted)
Instructions
Dry roast the peanuts for 2 - 3 minutes and then add the sesame seeds and red chillies and roast for another 5 to 6 minutes on medium flame until they are well roasted.
Lastly add grated coconut and roast for a minute or two and turn off stove.
Once the roasted ingredients are cooled, add chopped tomatoes and grind them to a smooth paste.
Wash the chillies, slit them and remove the seeds and veins.
Drizzle some oil in a pan and fry the chillies (flipping them) till they are partially cooked.
Heat oil in a heavy bottomed vessel / kadai, add cinnamom sticks, cardamom, mustard seeds and cumin seeds.
Once the mustard splutters, add finely chopped onions, ginger garlic paste and saute them until they are nicely browned.
Add the ground paste and saute for 2 to 3 minutes. Close and cook for another 6 to 7 minutes.
Add all the spice powders and salt, mix well, close the lid and cook for another 5 to 6 minutes until the masala is well cooked and oil separates.
Now add in the tamarind extract to the gravy.
Again close and cook for 8 to 10 minutes till the raw smell of tamarind fades and masala is well cooked and oil separates again.
Now add in the fried chillies to the gravy.
Sprinkle some garam masala and simmer for another 5 minutes. Turn off stove and garnish with some chopped coriander leaves
Reviews (5)  
How would you rate this recipe? Please add a star rating before submitting your review.
Dry roast the peanuts for 2 - 3 minutes and then add the sesame seeds and red chillies and roast for another 5 to 6 minutes on medium flame until they are well roasted.
Lastly add grated coconut and roast for a minute or two and turn off stove.
Once the roasted ingredients are cooled, add chopped tomatoes and grind them to a smooth paste.
Wash the chillies, slit them and remove the seeds and veins.
Drizzle some oil in a pan and fry the chillies (flipping them) till they are partially cooked.
Heat oil in a heavy bottomed vessel / kadai, add cinnamom sticks, cardamom, mustard seeds and cumin seeds.
Once the mustard splutters, add finely chopped onions, ginger garlic paste and saute them until they are nicely browned.
Add the ground paste and saute for 2 to 3 minutes. Close and cook for another 6 to 7 minutes.
Add all the spice powders and salt, mix well, close the lid and cook for another 5 to 6 minutes until the masala is well cooked and oil separates.
Now add in the tamarind extract to the gravy.
Again close and cook for 8 to 10 minutes till the raw smell of tamarind fades and masala is well cooked and oil separates again.
Now add in the fried chillies to the gravy.
Sprinkle some garam masala and simmer for another 5 minutes. Turn off stove and garnish with some chopped coriander leaves
INGREDIENTS
SERVING: 4
7 to 8 Chilli peppers (Bajji Mirchis)
3 - 4 tbsp Oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 - 3 Green Cardamoms
1 piece Cinnamon Stick
a pinch of Hing
2 medium onions (finely chopped)
1 tbsp ginger garlic paste
salt as needed
1/2 tsp turmeric powder
1 1/2 tbsp Coriander powder
1/2 tbsp red chilli powder
1/2 tbsp Roasted Cumin Powder
1 tsp garam masala
1 tbsp tamarind pulp (or extract juice from lemon size tamarind)
Coriander leaves to garnish
To roast and grind to a paste:
3 - 4 tbsp Peanuts
2 tbsp White sesame seeds
4 Red Chillis (Byadgi variety preferable for the color)
3 - 4 tbsp Grated fresh coconut
2 tomatoes (add when grinding, not roasted)
Mirchi Ka Salan - Reviews
Recent Reviews
4.6
5 Reviews
Sep-29-2016
mouth watering too good
Jul-12-2016
superb!
Apr-26-2016
Awesome! I guess this would go perfectly with Biryani :D
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