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 Mirchi ka Salan (Green chilli Curry) 
  • 12 Green chillies
  • 50 ml Oil
  • 30 grams Tamarind pulp
  • 100 grams Yogurt
  • 2 tablespoons Lemon juice
  • 250 grams Roasted onions
  • 35 grams Roasted peanuts
  • 35 grams Grated coconut
  • 20 grams Ginger-garlic paste
  • 5 grams Sesame seeds
  • 1 sprig Coriander leaves
  • Salt (As per taste)
Beat the yogurt well. Deep fry green chilies in hot oil. Remove and keep aside.

Grind together grated coconut, garlic, ginger, sesame seeds and roasted onions and peanuts to a fine paste. Reheat oil already used for frying chillies. Fry the ground paste for 20 minutes, stirring it continously. Pour 15 ml of water at regular intervals.

Add yogurt and salt and stir for 3-4 minutes. Now add the tamarind pulp and 15 ml of water. Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan.

Add the fried chilies to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander leaves.

Serve hot with biryani, pulao, paratha.

Other Details
Serves: 4 Time: 30 mins.

Rating: Not rated yet.

Category: Main Course | State: Andhra Pradesh | Submitted by: System


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