Mirch Ka Salan
Andhra chillies - few (you can use any long chilly which is not too spicy other than jalapeños or habrenaro ) , Tamarind paste - 1 tbsp , some tamarind water, Chilli powder - 1 tsp, Oil , Salt, turmeric, jaggery, 2 onions chopped, ginger-garlic paste - 2 tsp
Roast dry & grind to a paste: white sesame seeds ( til) - 2 tbsp, Peanuts - 2 tbsp, coriander seeds/Dhaniya - 1 tbsp
Grated coconut - 2 tbsp, cumin/Jeera - 1 tsp, Cinnamon - 1”, Cloves - 3, cilantro / coriander leaves.
Wash, slit, deseed & soak chillies in thin tamarind water for half hour. Drain completely. Mix roasted & ground paste, salt, turmeric & chilli powder. Stuff the chillies with the paste. Keep the rest. Mix tamarind paste with 1 cup of water. Heat oil, add cinnamon, cloves fry, then add onions, add ginger-garlic paste, fry. Add the left over roasted sesame paste. Now add the stiffed chillies, salt & jaggery. Add tamarind water. When the mixture starts boiling, simmer till chillies become soft. Remove & serve hot. Garnish with coriander leaves/cilantro.
Mango Pulihodhara
1 cup of rice cooked just right, make sure they don't stick together. Cook in pressure cooker with double the water and lay it out on a tray or big bowl and cool in the refrigerator for 1/2 hr. You can use regular boiled rice or basmati rice.
Make a paste of the following: 1 medium sized green unripe mango - peeled and cubed small or grated, ½ cup of finely chopped fresh coconut, green chillies
Roast ¼ cup of peanuts to golden brown color and remove.
Heat oil or ghee and season with mustard seeds, cumin seeds, urad dal, chana dal, few pieces of dried red chillies and curry leaves.
Add mango-coconut-chilli paste, 1 teaspoon of turmeric and salt.
Stir and sauté this mixture. Stir in the toasted peanuts. Once the rice and mango thokku/gravy has cooled down mix the required quantity with rice.
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