Mirchi Ka Salan

Ingredients to cook Mirchi ka Salan:

A. For Curry:

Jalepeno Pepper – 10-12

Tamarind Pulp – 1 cup (2 tbsp dissolved in ½ cup of water)

Mustard Seed –

Nigella Seed –

Cumin Seed –

Curry Leaves or Curry Leaves Powder

Oil to cook

Salt to taste

Water to make gravy

B. For Masala Paste

Dessciated coconut – ½ cup

Roasted Peanuts – 2 tbsp

Roasted Sesame Seed – 1 tbsp

Onion –

Garlic –

Ginger –

Tomato –

Red Chili Powder

Turmeric Powder

Garam Masala 

Method to cook Mirchi Ka Salan:

Preparing Masala Paste:

1. In a pan lightly brown the onions. 

2. Add the dessicated coconut and brown it.

3. Later add ground nuts and sesame seeds to this mixture and roast for 1-2 minutes.

4. Make a smooth paste of the above with garlic, ginger, all the spice powders adding little water.

Preparing the Curry:

1. Remove the chili crowns or you can also keep them intact.

2. Rinse and wipe dry the green chilies.

3. Slit the chilies vertically but do not break them.

4. Heat about 2 tbsp oil in a pan.

5. Fry the chilies till light brown.

6. Remove and drain on kitchen tissues.

7. Now in the same pan add more oil.

8. Fry the mustard seeds till they pop.

9. Then add nigella seeds and cumin seeds.

10. Add curry leaves and fry for a minute.

11. Add the ground masala paste.

12. Fry for 3-4 minutes or more till you can see oil floating on the top and sides of the masala.

13. Now add tamarind pulp and 2 or 2.5 cups water.

14. Stir & simmer for 5 minutes. 

15. Add fried green chilies plus salt and simmer for 7-9 minutes more.

16. Garnish Mirchi Ka Salan with coriander leaves.

Serve mirchi ka salan hot with hyderabadi veg biryani or even plain steamed rice.