|1.||Bajji mirchi / chilies 4 (washed and dried)|
|2.||Oil 2 tablespoons|
|3.||Mustard 1/2 teaspoon|
|4.||Curry leaves 1 sprig|
powder 3/4 teaspoon
|7.||Jeera powder 1/4 teaspoon|
powder 1 teaspoon
paste 1/2 teaspoon
|10.||Tamarind juice 1 tablespoon or to taste|
|11.||Jaggery 1 teaspoon or to taste|
|13.||Water about 1-and-1/2 cup|
|14.||Coriander leaves, few sprigs|
|1.||Sesame seeds 1 tablespoon|
|2.||Groundnut 3 tablespoons|
|3.||Dry coconut, packed, 3 tablespoons|
|4.||Onion, thin slices, 1/4 cup|
fry sesame seeds till these splutter.
Transfer to a bowl.
Fry groundnuts till these get some brown spots.
Add coconut. Fry till coconut becomes hot.
Transfer to the bowl.
Fry onion till golden brown.
Keep aside to cool.
Grind all the fried items to a fine paste using water.
You can use whole mirchies. If you cut the chilies, however, the masala will enter into them and make them tastier.
Remove seeds to reduce spiciness.
oil till it becomes hot.
Wait till the seeds splutter.
Add curry leaves .
Add chilies. Fry till chilies are just tender.
turmeric, chili powder, jeera and coriander powder.
Add tamarind juice and mix .
Add ginger-garlic paste and mix.
Add jaggery and salt. Fry for a few seconds.
paste and water. Mix thoroughly.
Cover and cook till the mixture becomes a sauce-like gravy, while
Add chopped coriander and mix.
Switch off the stove.
ka salan is ready.
|TIPS||How to make Mirchi ka Salan|
|1.||If bajji mirchies are not available in stores, buy and use green chilies that are less spicy.|
|2.||Fry cashew nuts and grind it along with the other items in Step 1 to make the salan richer.|