Mirchi ka salan recipe
Hyderabadi mirchi ka salan curry is prepared with mild green chillies in a rich & healthy paste of dry roasted peanuts, sesame seeds & coconut based gravy.
Yield: 4
Calories: 270kcal
Materials
For mirchi ka salan:
- 6 - 7 Long green chillies less spicy
- ¼ cup Cooking oil
- 1 tsp Rai/ Mustard seeds
- 2 medium Onions finely chopped
- 1 tbsp Ginger-garlic paste or grated
- 1 tsp Lal mirch/ Red chilli powder
- 1 tsp Haldi/ Turmeric powder
- Salt as per taste
- ½ cup Imli/ Tamarind pulp
- ½-inch Gur/ Jaggery piece
- 1 cup Water or as required
For making Salan masala:
- 1 bowl Peanuts
- ½ bowl Safed til or white sesame seeds
- 2 tbsp Dhaniya or coriander seeds
- 1 tbsp Jeera/ Cumin seeds
- 1 bowl Dry coconut slices
- 7 - 8 Dried red chillies
Instructions
For making mirchi ka salan masala:
- Heat a thick wide bottom pan or kadhai, and add peanuts. Saute till you see the cracks in the peanuts and are slightly browned.
- Then, add white sesame seeds, coriander seeds and cumin seeds in the kadhai. Saute for few seconds on medium-low flame.
- Now, add dried coconut slices and dried red chillies and saute all the ingredients together for 3 to 4 minutes till all the ingredients turn aromatic and golden brown in colour.
- Transfer the roasted ingredients in the bowl or on a plate and let it cool down to room temperature.
- Once the ingredients are cooled down, transfer the mixture into the blender and add water in batches till you see a thick paste is formed.
- Keep this paste aside into the bowl and clean the blender by adding a cup of water and do not discard the water. You can add this in the salan.
For preparing green chillies:
- Rinse and clean the long green chillies and wipe it with the kitchen towel. Now, take 1 chilli and make an incision vertically but do not tear them in two pieces.
- Now, with the help of a small spoon or with your fingers, deseed the chillies. Similarly, prepare all the chillies in the same way.
- Heat 2 tbsp oil in the same pan in which ingredients were dry roasted.
- When the oil is hot enough, lower the flame and add all the green chillies into the kadhai.
- Saute on low-medium flame till it gets charred spots from one side and then flip and fry from another side.
- Once done from all the sides, remove the shallow fried green chillies on the kitchen towel & keep aside.
For making mirchi ka salan curry:
- In the same pan, heat ¼ cup Cooking oil and add 1 tsp of rai/ mustard seeds. Saute till the mustard seeds crackle.
- Add finely chopped onions and saute till it turns translucent and golden brown in colour.
- Then add a tbsp of grated ginger and garlic and saute till the raw smell of garlic goes off.
- Then add red chilli powder, haldi and salt as per taste and mix all the ingredients. Saute well for few seconds.
- Then, add the ground peanut - sesame seeds paste into the kadhai and saute nicely for 4 to 5 minutes.
- Cover & cook for some time and saute in between to prevent the masala from sticking to the bottom.
- When the oil separates from the masala add the tamarind pulp and jaggery piece. Add a cup of water and combine well, till you get the desired consistency.
- Again cover & cook for 2 to 3 minutes and when it starts boiling add the shallow fried green chillies and stir it gently with the gravy.
- Cover with the lid and cook on low flame for 2 more minutes, so that green chillies will absorb all the flavours from the masala.
- Turn the flame off and the spicy mirchi ka salan is ready to be served hot with biryani.