Mirchi Ka Salan

By Hebbars Kitchen · 40 min

Ingredients

Instructions

1. In a pan, dry-roast the peanuts until crunchy, then add the sesame, poppy seeds and dry coconut and roast on low until aromatic.
2. Let the roasted mix cool completely, then grind it in a mixer with a small piece of tamarind and water to a smooth paste. Set aside.
3. Heat 3 tablespoons of oil in a kadai. Add the mustard, cumin, methi, asafoetida and curry leaves and let them splutter.
4. Add the turmeric, garlic and ginger and sauté well, then add the chopped chillies and sauté for one minute.
5. On low heat, add the chilli powder, cumin powder, coriander powder, garam masala and salt and sauté until aromatic.
6. Add the ground paste and cook until the oil separates.
7. Add the salt, jaggery and 3 cups of hot water, mix well and boil for 10 minutes, until the oil separates.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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