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Jalapenos with Jaggery & Coconut
Hyderabadi mirchi saalan
Jalapeno chillies, poked with a
sharp fork all over 16
Cooking oil 2 tbsp
Salt to taste
White pepper (safed mich) powder ½ tsp
Step I :
Groundnuts (moongphali) roasted, peeled ½ cup
Desiccated coconut powder
(nariyal burada) 4 tbsp
Sesame (til) seeds 1 ½ tbsp
Coriander (dhaniya) seeds 1 tbsp
Cumin (jeera) seeds 2 tsp
Turmeric (haldi) powder 1 tsp
Black peppercorns (sabut kaali mirch),
Crushed ½ tsp
Dry red chillies (sookhi lal mirch) 4
Salt to taste
Step II :
Ginger (adrak), 1" piece, roughly chopped 1
Garlic (lasan) cloves, finely chopped 8
Jaggery (gur), crushed 1 tbsp
Step III :
Water 1- ½ cups
Tamarind (imli), soaked in
½ cup water for 1 hour 5 tbsp
Mustard (sarson) oil 2 tbsp
Mustard seeds (rai) 1 tsp
Cumin seeds ½ tsp
Black onion seeds (kalonji) ½ tsp
Curry leaves (kari patta) 12
Method :
Spread the chillies on a baking tray, drizzle with oil, salt and white pepper powder. Roast in an oven at 120-150°C / 250-300°F for 10-12 minutes. Remove and cool.
Mix the step I ingredients in a pan, and dry roast the mixture on medium heat for a few minutes or until the ingredients change colour to light brown. Cool and grind to a fine powder in a dry grinder, then add a little water and blend with step II ingredients and make a smooth paste.
Mix the paste with 1-½ cups of water in a pot and cook on medium heat for 20-25 minutes or until the frothing stops and the mixture becomes homogenous. Add more water, if necessary.
Add the tamarind, stir and continue to cook for 5-6 minutes, stirring gently. Add the baked green chillies and stir. Remove from heat and transfer to a serving bowl.
Heat the mustard oil in a pan on medium heat; add mustard seeds, stir, add cumin and black onion seeds, stir for a minute. Add curry leaves. Remove and pour the dish spreading evenly. Serve hot.
*Preparation time: 1 ½ hours. Serves: 4
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