Mirchi Ki Salan is a popular dish of
. I am from Hyderabad and used to have this regularly when go outside. This is a spicy curry made with green chillies(large) or bell peppers and goes well with biryani and rotis.(yummy!!!!!!!!!!!!!!!) Hyderabad
This is prepared by boiling green chillies , to remove the tartness and adding freshly roasted grounded paste which is made by using peanuts, coconut, sesame seeds, coriander seeds, jeera, tamarind paste and masala spices. This grounded paste gives a unique and delicious flavor.
I make this curry in most of my parties that we host in our home.
Green chillies medium – 8 -10 no
Onion Medium – 1 no
Cloves – 2 no
Red Chilli – 2 no
Cinnamon Stick – 1`` inch piece
Cumin Seeds – 1 tsp
Coriander seeds – 1 tsp
Coconut grated fresh or dried – 3 tsps (I used fresh)
Sesame seeds – ¼ cup
Peanuts – ½ cup
Tamarind juice/paste – 4 tsps
Jaggery – ½ tsp ( optional)
Red Chilli powder – 1 tsp
Turmeric powder – ½ tsp
Curry leaves – a few
Ginger Garlic paste – 2 tsps
Salt As Required
Oil – 3 tsps
- Wash and split green chillies by removing the seeds inside it.
- In a vessel add sufficient water to boil green chillies for 15-20 minutes and keep them aside.
- In a frying sauce pan add peanuts roast them. After they get cooled remove the skin and keep aside.
- In the same pan add cloves,red chilli, cumin seeds, coriander seeds, cinnamom stick and roast for 2 mins and keep aside.
- Now in the same pan add sesame seeds and roast by continuously stirring for 3 mins.
- Add a tsp of oil in the pan and fry the chopped onions for 3 mins.
- Cool and grind them (all the above roasted items) to paste along with salt, chilli powder, coconut, peanuts and tamarind to a smooth paste by adding 1 cup of water to it.
- Heat 2 tsps of oil in a cooking pan add curry leaves.
- After they splutter add the grinded paste and turmeric powder and cook for 5 mins
- Add the boiled green chillies along with water and cook for 10 mins on medium flame.
- Keep stirring once in a while to prevent the grounded paste from sticking to the pan.
- Cook for another 10-15 mins or until the gravy become thick.
- Remove from heat and serve with biryani or rotis.
Sending this to Dish Name starts with H hosted by Akila.