Friday, October 26, 2007

Chilie ka salan

Chilie Ka Salan is a Hyderabadi dish. Whole chilies are cooked in a wonderful blend of ground roasted peanuts, coriander, and tamarind. A mixture of different varities of spicy green chilies may be used. I have made this with just Jalapeno chilies with great results. Serve with Biriyani/rice or roti as a condiment.


whole green chilies - 15
raw shelled peanuts - 1/2 cup
coriander seeds - 1/4 cup
jeera (cumin) - 1 tsp
whole pepper - 1/2 tsp
onion sliced - 1/2
ginger - 1" piece
garlic - 2 cloves
tamarind concentrate - 1 tsp

asafoetida powder - 1/4 tsp
mustard seeds -1/2 tsp
turmeric - 1/4 tsp
curry leaves - 6

salt to taste
vegetable/cooking oil as needed

Clean chilies and slit lengthwise leaving the stem intact. Remove seeds unless you have a penchant for super hot food!

Roast raw peanuts in a heavy pan. Remove and keep aside. Add a tsp of oil to the pan and roast whole coriander seeds, cumin, and pepper. Remove and keep aside. Heat a tsp of oil and saute sliced onions, ginger, and garlic. When the onions have wilted, remove and keep aside.

Grind roasted peanuts along with coriander and onion mixture to a paste in a blender or food processor. Add enough water to facilitate smooth grinding.

Add 2 tsp of oil in a heavy pot and saute the prepared chilies. Remove and keep aside.

Add an additional tsp of oil to the same pot. When oil heats up, add asafoetida, mustard seeds, and curry leaves. When mustard seeds have finished popping add the sauted chilies and turmeric. Add the ground peanut paste. Add tamarind concentrate to the chilies. Simmer till the chillies are cooked through and sauce thickened.

Serve as a condiment to rice or roti.

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