Though this blog is named for soup, there aren't many soups to be found here. I blame that entirely on the weather, it's too hot for soup most of the time. But, as I read in another blog a few days ago (I forget which), we don't complain about the weather being too hot to eat piping hot food, so why crib about it being too hot to eat soup? Why indeed? Food for thought, isn't it?
Then, there's the other kind of hot, the Scoville units-kind. Sweltering heat and searing spices may not sound like a harmonious combination but we do end up eating that way, especially when we are used to it, don't we?
There might be some answers here.
The other day, I noticed a pack of the nicest banana peppers ever in the store - so smooth and blemish-free, so immaculate, they almost looked like waxworks. Now, why does something have to look fake for us to consider it the most perfect specimen? Amdist such ruminations, I then had a brainwave and decided to send a souped up version of the salan to No Croutons Required but discovered just now that I'm a week late. Oh well!
But back to the heat. The weather's hot, the soup's hotter, and I had to eat it with great gobs of curds to be able to finish it.
Note to Sra: Don't take banana peppers for granted - they are as hot as any other. So when the recipe says boil the peppers first, do it.
There's an onion in the ingredients list but it disappeared by the time the method was explained, so the book shall remain unnamed. I also made a few substitutions.
Note: Read through the entire recipe, and then prepare the vegetables, otherwise, they will stay in your fridge forever, like my onion did!
Chillies: 250 gm
Dessicated coconut: 1 tbsp
Peanuts/Groundnuts: 1 tsp
Sesame seeds: 1.5 tsp
Coriander powder: 1 tsp
Cumin: 1 tsp
Dry ginger powder: 1 tsp
Garlic: 5 cloves, skinned, mashed
Turmeric: 1/4 tsp
Chilli powder: 1/2 tsp
Tamarind: Soak a big lime sized amount in 1.5 cups of water and extract the juice
Oil: 2 tbsp
Curry leaves: A few
Salt to taste
Boil the chillies in salted water till they change colour. Drain.
Roast the sesame, peanut and dessicated coconut. Add the coriander powder, chilli powder and turmeric and grind to a paste with just a little water.
Heat the oil and pop the cumin. Add the paste, dry ginger powder and garlic and fry till the oil separates.
Now add the chillies and curry leaves. Let them fry for a while.
Pour in the tamarind extract, and add salt to taste.
Simmer till the gravy is thick and oil floats to the top.
Now the Salan is ready.
On to the soup:
Take some of the curry, chillies and all, and pulverise it in the mixer. Your salan is all souped up and ready!
Soup Green chillies Vegetarian Gravy Hyderabadi cooking