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Mirchi Ka Salan Recipe

Mirchi Ka Salan is a popular Indian Side-Dish
Author :
On :
Tuesday, 25 July, 2017
Category :
Kid-Friendly Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 3
Rated 4 based on 100 votes


  • 8 to 9 - long, hot peppers
  • 2 - dry Red Chillies
  • 2 tbsp - sesame seeds
  • 1/2 cup - roasted Peanuts
  • 1 tsp - Mustard Seeds
  • 1 tbsp - Coriander seeds
  • 1 tsp - Cumin seeds
  • 1 tsp - Turmeric powder
  • 1 - medium Onion
  • 1 tsp - Ginger paste
  • 1 tsp - Garlic paste
  • 10 - Curry leaves
  • 1/2 tsp - Tamarind concentrate
  • Salt to taste
  • 2 tbsp - oil
  • How to Make Mirchi Ka Salan:

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


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