Mirchi Ka Salan

Recipe by
Total Time:
45-60 minutes
Serves:3
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

The perfect accompaniment to the delectable Hyderabadi Biryani is Mirchi ka Salan, or curried chilli peppers, a very popular traditional peanut and chilli curry originating from Hyderabad. Mirchi ka Salan features peanuts, green chillies, dry coconut, sesame seeds, thick tamarind juice, bay leaf, turmeric powder, ginger-garlic paste, and cumin seeds. The spicy curry dish is traditionally served at special occasions and especially weddings in Hyderabad, either with chapati or with rice.

For preparing Mirchi ka Salan, firstly the hot, long peppers need to be washed, wiped, dried and slit without splitting them entirely into halves.
The pepper needs to be cut in 2-inch pieces and shallow-fried for 2-3 minutes approximately before being removed and being kept aside to cool. Next, you need to dry roast cumin, coriander and sesame seeds and grind them into a paste along with little water, ginger-garlic paste and roasted peanuts. Tip: If you want your gravy to be spicy, add some red chillies as well. Next, into a pan goes some heated oil, mustard seeds, curry leaves, grated onion, and haldi powder, before adding the ground masala paste you made earlier. Add some water to enable it to boil before adding tamarind paste, fried green chillies and salt, before allowing it to cook some more. Serve hot!

Take a look at more Side-Dish Recipes. You may also want to try Healthy Lauki Ki Sabzi, Best Bitter Gourd Curry (Kakarakayya Curry), Easy Jain Chole

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Ingredients

How to Make Mirchi Ka Salan

  • Wash, wipe, dry and slit the long hot peppers in the centre without slitting them into two halves.
  • Cut each pepper into 3-4 two inch pieces.
  • Heat the oil in a heavy bottom pan and shallow fry the peppers for a couple of minutes.
  • Remove on a paper towel and keep aside. Save the oil.
  • Peel and grate the onion.
  • Dry roast the sesame seeds, coriander seeds and cumin seeds.
  • Grind them to make a paste along with roasted peanuts and ginger and garlic pastes by adding a minimal amount of water.
  • At this point you may also add the red chillies if you prefer a very spicy gravy.
  • Remember that the long hot peppers have some heat in them.
  • Heat the leftover oil in the pan and add the mustard seeds.
  • When the seeds crackle, add the curry leaves.
  • Next, add the grated onion and saute till onion is golden brown. Stir continuously.
  • Add turmeric powder and mix well.
  • Add the masala paste and cook for a couple of minutes, stirring continuously.
  • Add one and a half cups of water and bring to a boil.
  • Reduce heat and add the tamarind. Cook for 10 minutes.
  • Add the fried green chillies and season with salt.
  • Cook covered on low heat for 8-10 minutes. Serve hot.