Spicy And Authentic Mirchi Ka Salan Recipe

Spicy And Authentic Mirchi Ka Salan Recipe

Spicy And Authentic Mirchi Ka Salan Recipe A large number of varied dishes can be made using chilies. You can stuff chilies, pickled them, sun-dry them, stewed them, consumed them raw, or added in desserts like ice creams or cakes.

One chili recipe that stands out from the rest is Mirchi ka Salan belonging to the city of Hyderabad. The recipe comprises of whole green chilies fried and simmered in sesame and peanut based gravy. In a nutshell, Mirchi ka Salan is a nutritious, fiery, and highly satisfying dish.

Recipe Ingredients

Jalapeno Chilies – 8 to 10
Dry coconut – 4 tablespoons
Peanuts – 4 tablespoons
Sesame seeds – 1 tablespoon
Onion Seeds (Kalonji) – ½ teaspoon
Mustard seeds – ½ teaspoon
Fenugreek seeds – ½ teaspoon
Cumin seeds – 1 teaspoon
Fennel seeds – 1 teaspoon
Ginger-garlic paste – 2 teaspoons
Green chili paste – 1 teaspoon
Curry leaves – 2 tablespoons
Tamarind paste – 4 tablespoons
Oil – 5 tablespoons
Onions, fried and crisped – 3
Coriander powder – 1 teaspoon
Cumin powder – 1 teaspoon
Red chili powder – ½ teaspoon
Turmeric powder – ½ teaspoon
Garam masala powder – ½ teaspoon
Salt – As per your taste
Water – 2 cups

Recipe Preparation

1.    A lot of pre-preparation is required for preparing this recipe, such as deep frying onions, slitting chilies, and preparing tamarind paste.

2.    Take a large pan and sauté the peanuts on low heat for about 2 minutes. After this, add the dry coconut and cook it on the same low flame for about a minute till its get slightly roasted. Next, add sesame seeds and sauté for a minute. Remove from the flame, set it aside and allow it cool down. Once cooled, grind all these ingredients together to form a paste by mixing a little amount of water.

3.    Leave the chilies’ stems intact and cut them open from one side. Remove all the seeds from inside and discard.

4.    In a separate pan, add 2 tablespoons of oil and fry up the chilies for about 10 minutes till them become soft. Remove from the pan and set aside.

5.    In another pan, add 3 tablespoons of oil and put onion seeds, cumin seeds, fennel seeds, fenugreek seeds, and mustard seeds after the oil heats up. Once the seeds begin to splutter, add the curry leaves, ginger-garlic paste, and green chili paste. Saute for about 2 minutes.

6.    Once the mixture has been cooked, add tamarind paste and stir for another minute. After this, add the fried onions and mix properly.

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7.    Add coriander powder, cumin powder, red chili powder, turmeric powder, and salt and mix everything together. Allow it to cook for a minute and then add ground peanut paste.

8.    Allow the entire mixture to cook for few minutes till the oil starts floating at the top and leaves the sides of your pan.

9.    Add 2 cups of water to the mixture and mix to form gravy. Allow the gravy to come to a boil and then add fried chilies. Bring to a boil, and then lower the flame and allow the gravy to simmer for few minutes on low flame. During this time, the flavor of chilies will be incorporated into the gravy.

10.   Sprinkle garam masala on top and remove from the flame.

Sides

Mirchi Ka Salan should ideally be served with Hyderabadi Biryani, but also goes well with plain boiled rice and chapattis.