MIRCHI KA SALAN
Mirchi Ka Salan, is a slightly spicy, creamy and tangy curry that is usually served with biryani or any other rice dish. It also can be served with any Indian Flatbread like roti, paratha, naan. Mirchi Ka Salan is one of the popular traditional Hyderabadi dishes.
Ingredients
- 6 big Bhavnagri Green Chillis (or Anaheim Pepper, Pablano, Jalapeno)
- 1 large onion peeled and chopped
- 3-4 cloves garlic peeled and chopped
- ¼ cup peanuts roasted and skin removed
- ¼ cup fresh coconut grated and roasted lightly
- 4 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ½ tsp nigella seeds
- 1 sprig curry leaves
- 1 tbsp poppy seeds roasted lightly
- 1 tbsp sesame seeds roasted
- ½ cup fresh tomato puree thick
- ½ -1 tsp red chilli powder optional
- ½ tsp turmeric powder
- ½ tsp cinnamon powder
- ¼ tsp clove powder
- 1 tsp jaggery powder
- 1-1½ cups water
- 1 tsp salt
FOR TOPPING:
- 2 tbsp fresh coriander/cilantro chopped
- 2 tbsp onion choped (optional)
Instructions
- Wash the chillis and wipe them dry. Make a slit from the head towards the tip but only ¾ of the way. Scoop out the white part and seeds using a knife or small spoon. Keep them on the side till required.
- Place a wide pan over low heat. Add poppy seeds and roast them lightly, stirring all the time. Remove from the pan into a wide plate once they begin to pop.
- Add sesame seeds to the pan. Roast them, stirring all the time till you get the roasted smell and the seeds begin to pop. Add the roasted sesame seeds to the roasted poppy seeds.
- Add grated coconut in the pan. Roast, stirring all the time till you get the aroma of coconut. Add it to the plate with sesame and poppy seeds.
- Roughly chop up the roasted peanuts.
- Put a wide and slightly deep pan over medium heat. Add 3 tbsp oil.
- When the oil is hot, add the prepared chillis.
- Stir fry them for a minute or two. Sprinkle a bit of salt from the measured amount over the chillis.
- Cover the pan with a lid and lower the heat. Allow the chillis to cook for 4-5 minutes or till they become soft.
- Remove the chillis from the pan using a slotted spoon. There will still be some oil left in the pan.
- To this hot oil add chopped onion.
- Saute the onion till its a bit soft. Add the chopped garlic and ginger. Stir fry for a few seconds.
- Add the tomato puree, turmeric and red chilli powder. Mix well. Cover the pan and allow the sauce to cook for 2-3 minutes.
- Add salt, peanuts, roasted coconut, sesame and poppy seeds. Mix well. Allow the mixture to cool down a bit.
- Process the tomato mixture into a smooth paste.
- Heat the remaining oil in a wide pan over medium heat.
- Add mustard, nigella and cumin seeds. As soon as the seeds begin to sizzle, add the curry leaves. Mix well.
- Add the tomato paste, water and jaggery. Cover the pan and bring the sauce or curry to a simmer.
- Add the chillis. Mix gently. Cook further for 3-4 minutes.
- Top the Mirchi Ka Salan with chopped coriander.
- Serve hot with biryani,pulao, any rice dish or any Indian Flatbread.
Notes
- Cook the chilis according to your preference, soft or a bit crunchy.
- If you're serving the salan with a rice dish then leave the curry base a little watery.
- If you're serving the salan with roti or paratha then make the curry base thick.
- Add salt and red chilli powder according to your taste.