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Mirchi Ka Salan

Apr-25-2016
Pavithira Vijay
5 minutes
Prep Time
50 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mirchi Ka Salan RECIPE

Mild Chilli peppers simmered in a peanut and sesame based gravy with a hint of tamarind.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Hyderabadi
  • Simmering
  • Sauteeing

Ingredients Serving: 4

  1. 7 to 8 Chilli peppers (Bajji Mirchis)
  2. 3 - 4 tbsp Oil
  3. 1/2 tsp mustard seeds
  4. 1/2 tsp cumin seeds
  5. 2 - 3 Green Cardamoms
  6. 1 piece Cinnamon Stick
  7. a pinch of Hing
  8. 2 medium onions (finely chopped)
  9. 1 tbsp ginger garlic paste
  10. salt as needed
  11. 1/2 tsp turmeric powder
  12. 1 1/2 tbsp Coriander powder
  13. 1/2 tbsp red chilli powder
  14. 1/2 tbsp Roasted Cumin Powder
  15. 1 tsp garam masala
  16. 1 tbsp tamarind pulp (or extract juice from lemon size tamarind)
  17. Coriander leaves to garnish
  18. To roast and grind to a paste:
  19. 3 - 4 tbsp Peanuts
  20. 2 tbsp White sesame seeds
  21. 4 Red Chillis (Byadgi variety preferable for the color)
  22. 3 - 4 tbsp Grated fresh coconut
  23. 2 tomatoes (add when grinding, not roasted)

Instructions

  1. Dry roast the peanuts for 2 - 3 minutes and then add the sesame seeds and red chillies and roast for another 5 to 6 minutes on medium flame until they are well roasted.
  2. Lastly add grated coconut and roast for a minute or two and turn off stove.
  3. Once the roasted ingredients are cooled, add chopped tomatoes and grind them to a smooth paste.
  4. Wash the chillies, slit them and remove the seeds and veins. Drizzle some oil in a pan and fry the chillies (flipping them) till they are partially cooked.
  5. Heat oil in a heavy bottomed vessel / kadai, add cinnamom sticks, cardamom, mustard seeds and cumin seeds. Once the mustard splutters, add finely chopped onions, ginger garlic paste and saute them until they are nicely browned.
  6. Add the ground paste and saute for 2 to 3 minutes. Close and cook for another 6 to 7 minutes.
  7. Add all the spice powders and salt, mix well, close the lid and cook for another 5 to 6 minutes until the masala is well cooked and oil separates. Now add in the tamarind extract to the gravy.
  8. Again close and cook for 8 to 10 minutes till the raw smell of tamarind fades and masala is well cooked and oil separates again. Now add in the fried chillies to the gravy.
  9. Sprinkle some garam masala and simmer for another 5 minutes. Turn off stove and garnish with some chopped coriander leaves

Reviews (5)  

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Neelam Pandey Joshi
Oct-08-2016
Neelam Pandey Joshi   Oct-08-2016

Raminder Bhatia
Sep-29-2016
Raminder Bhatia   Sep-29-2016

mouth watering too good

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