Other Names: Pablano Peppers Curry. Mirchi Salan. Milagai Kuzhambu.
Poblano peppers 4-6
Coriander seeds powder1/2 tspoon
Salt to taste
Mustard seeds 1/4 spoon
Curry leaves few
Roast Each Separately and Powder Them Together:
Fry These in Oil and Wet Grind To Thick Paste:
Tamarind pulp 1 teaspoon
Broil or grill the peppers till slightly burnt on both the sides. Set aside.
Heat oil in a wok, and temper the spices. Further add wet-ground onion-tomato-ginger-garlic paste and fry real good till fragrant.
Further add turmeric, chili and coriander powder. Fry till oil separates. Add 2-4 cups of water.
Now add the powdered stuff to it and bring this to curry consistency.
Add chillies and boil till gravy is thickens and oil shows up on the top.
Serve hot with parathas or chapattis or Dhum Biriyani.