Cookbook | Ingredients | Recipes

| Cuisine of India

Ingredients

• ½ kg green chillies (medium)
• 4 onions (large, finely chopped) 4
• 2 Tbs poppy seeds (khus khus)
• 2 Tbs sesame seeds (til)
• 2 Tbs coriander seeds (dhaniya)
• 1 Tbs white cumin (sufaid zeera)
• 1 Tbs desiccated coconut powder
• 1 tsp red chillies (ground)
• 1 Tbs turmeric (haldi)
• Salt to taste
• 1 Tbs ground paste of garlic and ginger
• 6 to 7 curry leaves
• 1 tsp nigella seeds (kalonji)
• 1/2 cup tamarind juice
• 6 red chillies, whole
• 6 fenugreek seeds (methi daana)
• 5 Tbs oil

Procedure

1. Lightly roast the poppy seed, sesame seeds, coriander seeds, cumin seeds, desiccated coconut, and grind in a mortar and pestle.
2. Put oil in frying pan and stir fry the green chillies with some salt. Drain the oil from the green chillies and keep aside.
3. Start cooking by putting the spices namely cumin seeds, whole red chillies, fenugreek seeds and a couple of curry leaves for tarka in very hot oil.
4. When ready and popping, add chopped onions to it and fry till golden brown.
5. Add the rest of the spices i.e. red chillies, turmeric, garlic ginger paste and nigella seeds. Stir well and let it cook for 2 minutes.
6. Now add the tamarind juice and let it cook for a minute. Add the green chillies and top it with the remaining curry leaves and let it simmer for 15 to 20 minutes.
7. When ready serve with any meat accompaniment or rice dishes like biryani

External links

• Hyderabadi Mirchi Ka Salan