Mirchi ka salan is a side dish prepared in Hyderabad with large green chillies which are cooked in tamarind along with ground peanuts, coconut and few spices. In urdu Salan means curry and mirchi means chillies. It is usually served with biriyani. But it goes well with rotis, rice and parathas.
Mirchi Ka Slalan
- Long Green Chillies - 10 to 12
- Oil - 4 tbsp.
- Mustard Seeds - ½ tsp.
- Fenugreek Seeds - ½ tsp.
- Curry Leaves - a handful
- Tamarind - small lemon sized
- Red Chilli Powder - 1 tsp.
- Turmeric Powder - ½ tsp.
- Salt - 1 tsp. or as needed
- Coriander Leaves - a handful chopped finely
- Onion - 1 big chopped well
- Garlic Cloves - 5 or 6
- Ginger - 1 inch piece
- Peanuts - ¼ cup
- Grated Coconut - ½ cup
- Poppy Seeds - 1 tsp.
- Sesame Seeds - 3 tsps.
- Dry Red Chillies - 5 or 6
- Dhania Seeds - 1 tbsp.
- In a pan take a teaspoon of oil and roast all the ingredients given for grinding until you get a nice aroma and the ingredients are slightly browned. Roast in medium flame. Let it cool down for some time.
- Now take the roasted ingredients in a mixer and grind to a smooth paste. Add water little by little to make paste.
- Soak tamarind in hot water and extract juice and keep aside.
- In the meantime wash the green chillies and wipe them dry. I have used chillies used for making bajji as we prefer the curry to be less spicy.
- Slit the chillies in the centre.
- Now heat oil in a pan and fry the chillies in oil till you can see blisters on the skin of the chilles. Do not burn the chillies.
- Drain the chillies in a colander and keep aside.
- Add mustard seeds, fenugreek seeds and curry leaves in the same oil.
- When the mustard seeds crackle, add the ground masala and 1 cup of water and bring it to boil.
- Keep the stove in simmer and cover and cook till oil leaves the sides of the vessel.
- Now you can add tamarind juice, turmeric powder, salt and red chilli powder and mix well.
- Again let it boil and cook for 5 minutes.
- Now add the fried green chillies and cover and cook for 3 more minutes. If the gravy is thick you can add some more water.
- Switch off the stove and garnish with coriander leaves.
- Serve hot with rotis, rice or parathas.