Go Back
mirchi ka salan
CuminPeppers

mirchi ka salan

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: South Indian
Ingredients Method

Ingredients
  

For dry roasting and grinding:
  • 2 tbsp peanuts (groundnuts)
  • 2 tsp coriander seeds
  • 3 dry red chilly
  • 1/4 tsp fenugreek seeds (vendhayam/methi seeds)
  • 1 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 2 tbsp dry coconut (desiccated coconut)
For making salan:
  • 4 tbsp oil
  • 3 long chilies (de-seeded)
  • 1 tsp mustard seeds
  • ½ tsp cumin
  • few curry leaves
  • 1 tbsp ginger garlic paste/ crushed
  • 1 onion (finely chopped)
  • ¼ tsp turmeric powder
  • ¼ tsp garam masala powder
  • 1 cup tamarind extract
  • ½ cup water
  • salt to taste
  • coriander leaves for garnish

Method
 

For dry roasting and grinding:
  1. firstly, dry roast the ingredients (2-tbsp peanuts, 2 tsp- coriander seeds, 3-dry red chilly, 1/4 -tsp fenugreek seeds, 1-tbsp sesame seeds, 1-tbsp poppy seeds, in low flame for 3 minutes
  2. Then add 2-tbsp dry coconut(desiccated coconut), dry roast it in low flame till it becomes slightly brown
  3. Let this mixture to cool
  4. Grind it with little water to a smooth paste, and keep it side
For making salan:
  1. Firstly heat 4 tbsp of oil in a pan, add-in 3 long chillies de-seeded
  2. Fry it in medium flame for 5 minutes, and then take off
  3. With the remaining oil, splutter 1 tsp of mustard seeds, 1/2 tsp of cumin seeds, then add few curry leaves
  4. Next, add in 1 tbsp of ginger garlic paste (or crushed), and 1 onion thinly chopped
  5. saute it till onion becomes glossy
  6. and then add in ground paste, 1/4 tsp turmeric powder, 1/4 tsp of garam masala, salt.
    Saute it for a few minutes till oil seperates
  7. Now pour in 1 cup of tamarind extract, give a mix
    And then dilute it with1/2 cup of water, mix
  8. cover it with lid, cook in low flame for 10 minutes
  9. open the lid, add in fried chillies, keep the flame low for 5 more minutes
  10. finally garnish with coriander leaves