Mirchi Ka Salan
Updated: Oct 2
Mirchi Ka Salan is a delicious, complex dish originally from Hyderabad, but relished all over the country. Large green chillies are cooked in tamarind, peanuts, and spices. Goes well with Biryani.
Cuisine: Indian Course: Main Serves: 4
Prep Time: 10 Min Cook Time: 30 Min Total Time: 40 min .
Nutritional Info: Serving Size: 195g
Calories: 282. Carbs: 25g. Fat: 20g. Protein: 6g
Hand Full Green Chilies
2 Teaspoons Peanuts
1 1/2 Teaspoon Sesame Seeds
1 Tablespoon Dry Coconut
1 Cup Chopped Onions
1/2 Cup Tamarind Water
2 Tablespoons Oil
1/2 Teaspoon Turmeric Powder
1/2 Teaspoon Chili Powder (optional)
1 1/2 Teaspoon Salt
1 Teaspoon Coriander Powder
3/4 Teaspoon Jeera Methi Powder
1 Teaspoon Ginger Garlic Paste
1 Teaspoon Mustard Seeds
Few Curry Leaves
2 Teaspoons Jaggery Powder
Soak Tamarind in water and keep it aside.
Dry roast 2 tablespoons peanuts, 1 1/2 tablespoon sesame seeds, 1 tablespoon dry coconut for 2 minutes. Keep it aside.
Heat 1 tablespoon oil and stir fry 1 cup onion until light brown. Keep it aside.
Add dry roasted nuts in the grinder and add fried onions, 1/2 teaspoon turmeric powder, 1/2 teaspoon chili powder (optional), 1 1/2 teaspoon salt, 1 teaspoon coriander powder, 3/4 teaspoon jeera methi powder, 1 teaspoon ginger-garlic paste, coriander leaves, and little water. Make a fine paste.
Slit the long chilies and take out the seed from it. Keep it aside.
Heat 1 tablespoon oil, add 1 teaspoon mustard seeds and few curry leaves.
Now add the slit chilies in the oil. Close the lid and fry the chilies for 2 minutes.
Add the masala paste, mix well and cook for 1 minute.
Add 1 cup water and cook for 3 more minutes.
Add 1/2 cup tamarind water, 2 teaspoons jaggery powder, and mix well. Close the lid and cook for 3 minutes.
Mix well and turn off the stove.
Watch the Video for Procedure: