Mirchi Ka Salan

Ingredients

• Oil (3 tablespoons)
• Salt (to taste)
• Curry leaves (10-12 leaves)
• Mustard seeds (1 teaspoon)
• Tamarind pulp (2 tablespoons)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Ginger, grated (1 tablespoon)
• Onion, finely chopped (1 large)
• Coconut, grated (1/4 cup)
• Sesame seeds (2 tablespoons)
• Peanuts (1/4 cup)
• Green chillies (8-10, slit)

Instructions

1. Dry roast the peanuts, sesame seeds, and grated coconut in a pan over low heat until they turn slightly brown and aromatic. Allow them to cool, then grind into a fine paste using a little water if necessary.
2. In a large pan, heat the oil over medium heat. Add the mustard seeds and wait for them to splutter.
3. Once the mustard seeds have spluttered, add the curry leaves and slit green chillies. Fry them until the chillies are slightly blistered.
4. Add the chopped onions to the pan, sautéing until they turn translucent and soft.
5. Stir in the grated ginger and sauté until the raw smell dissipates.
6. Add the ground paste of peanuts, sesame seeds, and coconut along with turmeric, coriander, and cumin powders. Mix well and cook for about 3-4 minutes, allowing the spices to infuse.
7. Incorporate the tamarind pulp and salt, then add enough water to achieve your desired gravy consistency. Cover and let it simmer on low heat for 15-20 minutes, stirring occasionally.
8. Taste and adjust seasoning as needed. Serve the Mirchi Ka Salan hot, ideally with fragrant biryani or steamed rice.