Kulsum Mehmood is an Eye Consultant. She is single mother. She is an Eye Consultant in a Private Eye Institute.
Mirchi ka Salan ... Peppercorn Curry .....
Mirchi ka Salan ( Hyderabadi )
Green chillies ( big) Green Peppercorns-1/8 kg
Peanuts- 1 tbsp
Coconut pdr- 11/2 tbsp
Til ( sesame seeds )- 1 tbsp
Onions- 2, cut into rings
Tamarind- lime sized ball soaked in water
Haldi ( turmeric powder ) -1/2 tsp
Dhaniya ( coriander seeds powder )-2 tbsp
Ginger garlic paste- 2 tsp
Zeera pdr ( cumin seeds powder )- 1 tbsp
Ghee ( clarified butter ) - 1 tbsp
Curry leaves- few
Zeera ( cumin seeds ) - 1 tsp
Kalonji- ½ tsp
Oil- 4-5 tbsp
Gol ( jaggery ) - 1 small pc
Mirchi ka Salan
- Dry roast peanut, coconut pdr and til and grind together. Fry onion rings till golden brown and grind. To this add the powdered masalas, 1 green chilly, a bunch of coriander leaves, tomatoes, turmeric pdr, coriander seed pdr, cumin pdr, gol, ginger garlic paste and clarified butter and grind well.
- Slit the green chillies and remove seeds. Soak in salt water for an hour. Remove from water and wipe off moisture on a kitchen towel. In a little oil fry the chillies lightly and keep aside.
- heat oil, add cumin pdr, curry leaves and kalonji. Add the ground masala and fry well. Cover and cook on a low flame till oil separates. Add tamarind water and a little more water if needed, green chillies and salt. Cover and cook on low flame till the chillies are cooked. Serve hot with biryani or rotis.
© 2010 Dr Kulsum Mehmood
Dr Kulsum Mehmood (author) from Nagpur, India on November 23, 2011:
Thank you anglnwu for your comment.
anglnwu on November 22, 2011:
I can imagine how yummy this will taste with biryani or roti. I'm a great fan of anything spicy. Thanks and rated up.
Dr Kulsum Mehmood (author) from Nagpur, India on November 18, 2011:
Ravi Kumar thanks for your comment.
s. ravi kumar on November 18, 2011:
Thank you for a Nice recipe hub, thank you for sharing it. I never seen this recipe before. Thanks for giving this.
Dr Kulsum Mehmood (author) from Nagpur, India on August 21, 2011:
Since the seeds of the green chillies are removed before cooking, this dish is comfortibly hot.... not too hot as such.
sasta10 from Manchester, UK on August 20, 2011:
mmm never seen this recipe before, something new to try, will have a go. Is it going to be too hot? Thanks for sharing this.
Dr Kulsum Mehmood (author) from Nagpur, India on January 10, 2010:
Thanks for commenting creativeone.
Benny Faye Ashton Douglass from Gold Canyon, Arizona on January 09, 2010:
thank you for a great recipe hub, thank you for sharing it. Godspeed. creativeone59