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Hyderabadi Chili Curry Cooking
Recipes
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Ingredients : |
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200 g
60 g
50 g
50 g
50 g
20 g
20 g
12 g
5 g
1 kg
15 g
15 g
500 ml
3 g
3 g
20
3 g |
green
chilies (large), slit lengthwise and deseeded
tamarind
(imli)
coconut,
desiccated
peanuts
sesame
(til) seeds
coriander
seeds, roasted
cumin
(jeera) powder
red chili
powder
turmeric
(haldi) powder
onion
paste, browned
ginger
paste
garlic
paste
oil
mustard
(raee) seed
onion
(kalonji) seed
curry
leaves
cumin
(jeera) seeds
salt to
taste |
Method :
- Soak tamarind in warm water for 10 minutes,
squeeze out water, retain the pulp.
- Broil the coconut, peanuts and sesame seeds.
- Grind to a fine paste.
- Mix in coriander seeds, cumin powder, red chili
powder, turmeric, salt, browned onion paste and ginger and garlic
pastes.
- Fill this prepared paste into the slit green
chilies.
- Keep aside.
- Heat oil in a kadhai (wok), fry the green chilies
to golden brown.
- Drain excess oil and keep aside.
- In the same oil, sauté the mustard seed, onion
seed, curry leaves and cumin.
- Stir in left over ground paste and tamarind pulp,
cook on low heat for 10 minutes.
- Add the fried green chilies, simmer for another
10 minutes and serve hot.
Serves 4 - 5
Preparation time : 15 minutes
Cooking time : 35 minutes
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