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CHILLI-CURRY (Mirchi ka salan Khajur wala)



Arrival of chillies from America in the 16 the century , changed the whole outlook of food in India and other parts of the globe. Indians made use of chillies in all conceivable field .Food being primary application, Chilli occupies the most important position after salt. Chilli in green state, when fried, make you seat up and notice "what is cooking". It announces its presence with over active tear glands, burning throat and coughing .But the tongue gears up for that heavenly taste that is going to follow. Lets all give a glowing tribute to CHILLI. I will post different varieties of Chilli preparations in my CHILLI EXPRESS. I am posting the CHILLI CURRY made in a blend of Deccan/Hemant style. I have made some changes and have tried to give a touch of mine in this curry. I grade this curry in EO&ET category for the uninitiated in Andhra food.

Green Chillies 10 nos. (150 gms.to 175 gms.
Onion 1 large
Dates 5 nos.
Kothumalli 1/4 cup
Ginger Garlic paste 2 spoons
Curds 1/4 cup
Turmeric powder 1/2 spoon
Red Chilli powder 1 .5 spoons
Cumin seed powder 1/2 spoon
Dhania powder 1 spoon
Garam Masala Powder 1/2 spoon
Tamarind paste 2 to 3 tbsp
Salt to taste
Jaggery 1 tbsp (optional)
Ghee/oil 2 to 3 ladlefuls
Mustard seeds 1 spoon
Curry leaves 1 sprig

Poppy seeds 2 tbsp
Ground nuts seeds 1 tbsp
Gingly seeds 2 tbsp
Cashew nuts paste 3 tbsp


Select Long Green chillies which are not too hot or not too tasteless. If you cant get less hot variety, add equal number of Capsicum pieces. Cut them in two each and cut again each piece vertically in half. The slices should be of about 1.5"in length. or so. Seeds are an integral part of this curry so don't discard the seeds. Cut onion in long slices and pluck coriander leaves and set aside. Deseed dates and make two pieces of each date and set aside. Next stage is to prepare the salan. Slighly roast all the seeds .Just for about a minute. Now make a fine paste in a mixi and set aside. Take care that cashew pieces are not left out. 

Take oil in a kadai and add mustard seeds, heat on medium flame. When mustard start to pop, add sliced onions and green chilli pieces, reduce the flame to sim and stir briskly. The outer skin of chillies will start to whiten a bit. Now add the ginger garlic paste. Fry for no more than two minutes. 

Now add chilli , Turmeric and Garam Masala powder , salt etc and turn fry for maximum 40 seconds. Now add curds and after about a minute, add the Salan paste (gravy) you made with cashew, sesame and peanuts. Stir  well. Stir fry for another minute. Don't let the gravy concentrate stick to bottom. If need be, add a cup of water. Let the whole thing simmer for at least five to seven minutes. The chillies must have been cooked fully by now. Take care to see that chillies are not mashed at any stage. 

Now add tamarind paste and curry leaves carefully mix it even while you are simmering it. After a couple of minutes, add date pieces to the gravy. Mix and cover the kadai. You must ensure that the gravy is thick like dosai batter. The CHILLI CURRY is ready. You may garnish with Kothumalli leaves before serving. 

P.S.  Adding jaggery is strictly optional. If you are entertaining northern friends, jaggery will be ok. But if you are with southern friends, avoid jaggery. Dates will cool your tongue and alternate enjoying chillies and dates pieces. This is a truly a spicy curry not made for lesser mortals if over used. Tastes fantastic with rotis, chappathis , Pulaos and Biriyani.


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