Mirchi Salan (Curried Jalapeno Peppers)
- 4 tablespoons vegetable oil, divided
- 6 jalapeño peppers split lengthwise, seeds and ribs removed
- 1 tablespoon toasted and ground cumin seed
- 1 teaspoon toasted and ground black mustard seed
- 1/2 teaspoon toasted and ground fenugreek seed
- 2 tablespoons toasted and ground peanuts
- 1 1/2 teaspoons toasted and ground sesame seeds
- 1 tablespoon red chili powder
- 1/2 tablespoon turmeric powder
- 6 medium cloves minced garlic (about 2 tablespoons)
- 1/2-inch piece of ginger, grated (about 1 tablespoon)
- 1 tablespoon tamarind pulp
- 1/2 cup shredded coconut flesh
- 10 curry leaves
- 1 small onion, finely chopped (about 1 cup)
- 1 cup water
- Kosher salt
- 1/2 teaspoon sugar
- This recipe is gluten-free
- Produce
- Coconut flesh (1/2 cup)
- Cumin seed, toasted and ground (1 tablespoon)
- Garlic (6 medium cloves)
- Ginger (1 2-inch piece)
- Onion, finely chopped (about 1 cup), small (1)
- Peanuts, toasted and ground (2 tablespoons)
- Tamarind pulp (1 tablespoon)
- Cooking & Baking
- Fenugreek seed, toasted and ground (1/2 teaspoon)
- Kosher salt (1)
- Mustard seed, toasted and ground black (1 teaspoon)
- Red chili powder (1 tablespoon)
- Sesame seeds, toasted and ground (1 1/2 teaspoons)
- Sugar (1/2 teaspoon)
- Turmeric, powder (1/2 tablespoon)
- Vegetable oil (4 tablespoons)
- Drinks
- Water (1 cup)
- Frozen
- Curry, leaves (10)
- Desserts
- Jalapeno peppers split (6)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published September 11, 2012 (5 months ago).
23 people saved this recipe.
