Recipe Marathon: Day 2: Mirchi Ka Salan (Jalapenos in a Sesame peanut Sauce)
Ooola la la yeooo..oola la la…….No, I have’nt gone insane. That’s the catchy tune of the kingfisher brand. Ever since we got ndtv goodtimes at home, N watches a of couple of shows- Highway on my plate, kingfisher calender girl hunt 2010 (ofcourse), and Marut Sikka’s Lock stock and two smoking tikkas.
Once there was this advertisement about kingfisher food guide and he caught the name of Mirchi Ka Salan. That translates to couple of things like what,where, how, and when. The task of finding all of these were give to me, as usual. After searching the internet and glancing at my cookbooks, this is how it got untangled:
What: A spicy, tangy gravy made of chilies.
Where: Famous in Andhra Pradesh
How: Easy, grind the masala, saute the chilies and there you go.
When: Made it as soon as I found it, goes well with jeera rice and rotis.
(This recipe is given in Marut Sikka’s cook book Indian Flavors and also in Tarla Dalal’s Curries and Kadis and also in a couple of blogs. Each recipe calls for some ingredient that is not found in other books/blogs and this is an adapted recipe as I do not always use all the ingredients and mix and match).
Recipe no 6: is Mirchi Ka Salan, and it is placed in the “Serve for Lunch” section of the recipe marathon, hosted by Nupur of One hot stove.
Jalapenos- 6 numbers
Oil – one tsp
Salt- a pinch or two
Peanuts- 1/4 cup
White sesame seeds- 2 tbsp
Cinnamon – a small 1″ piece
Cumin seeds- 1 tsp
Black Pepper- 4 or 5 each
Ginger Garlic Paste- 1 tsp
Red chilies- 4
Desiccated coconut- 2 tsp
Red onions- 1/4 cup
Coriander seeds- 2 tbsp
Salt- to taste
Sesame oil- 1 tsp
Water- 1 cup
Turmeric powder- 1/4 tsp
Salt- to taste
Tamarind- 1″ piece or tamarind paste 1/4 tsp
Chop the stem of the jalapenos and use a spoon/knife and scoop out all the seeds. Soak them in warm water for a few minutes till all the seeds are floating in the water. Discard the water, wipe the jalapenos dry. Heat oil in a pan, stir fry the jalapenos sprinkling some salt on top(That will sweat them). Cover for 2-3 minutes and let it soften(do not add any water). Sear all sides of the jalapeno in the same way. Keep aside. The chilies may make you cough when you sear them, so cook them with some ventilation
Toast peanuts and remove the skin. Toast sesame seeds, cumin, coriander seeds, coconut,cinnamon, red chilies, black pepper, cloves and onions separately and grind them together with the ginger garlic paste. Add a little bit of water and lightly salt it and grind to a smooth paste.
Soak tamarind in hot water and extract 1/4 cup of juice.
In a kadai or a pot, pour sesame oil and the ground paste. Stir fry for a minute and add the turmeric powder and tamarind water. Mix well. Let it simmer and wait till you see the bubbles on the sides. Drop in the jalapenos and cover. You can add extra water if you want the gravy to be runny, if you want it thick, add water accordingly. Let it simmer for another 10-15 minutes. Switch off.
Serve with rotis or simple, non spicy rice dishes like jeera rice, plain rice or peas rice . We had it for lunch with peas pulao.
The salan was not too spicy, as I had removed the seeds from the chilies and then cooked them in tamarind water. The spice was actually from the cinnamon than the chilies and the dish was mildly sweet. Beware of the masala that is inside the hollow chili though, that was a bit hot. If you are still worried about the chilies, the gravy is nice and nutty and you can just use the gravy masala or try it with peppers(capsicum) or green eggplant (the lemon sized ones).
Other improvements: We had a gravy like salan for lunch and we still had some leftover gravy for dinner. N suggested to thicken it even more and the thickened salan was better than the gravy-ish salan.
This Salan is a refreshing change from all the fruit cakes we have had in the past week. Hence, this is my entry to
Shama Nagarajan’s Christmas food festival 09.
Even though it is the holiday season, it is weekend!! What to expect tomorrow? Just a hint: A level above my Paneer Kofta Biryani. Direct from the Middle East. Don’t forget to tune in.
the attachments to this post: