Mirchi Ka Salan is a famous Hyderabadi dish accompanied along with Biryini’s, roties , naan’s and other India flat breads.
Mirchi ka salan is peanut sesame based creamy curry with a nice kick of spice from Mirchi’s. I have tweaked this recipe to my and families taste. Also i’m not a big fan of deep fries so I shallow my chilies and drop them in the salan at the end. I use Anaheim or banana peppers for this dish.
1 medium size onion finely chopped or grated 1-2 tbsp tamarind paste
Salt to taste
1 tbsp dhaniya ( Coriander Seeds)
1 cinnamon stick
2-3 whole red chillies ( depending on taste)
1/4th cup sesame seeds
1 tbsp poppy seeds
1 tbsp Jeera ( Cumin Seeds) 1/4th cup fresh/frozen (defrosted) coconut.
1 tbsp oil (peanut/vegetable)
1-2 whole red chillies
1/2 tsp mustard seeds
1/2 tsp kalanoji seeds/ onions seeds (optional)
1/2 tsp ginger garlic paste
Heat oil in a pan add seasoning and allow the mustard seeds to splutter , add curry leaves, ginger garlic paste and chopped onions, cook till onions are soft and golden brown. Add turmeric and ground paste and cook for 10-12 mins on medium heat or till you see the paste coming toghter/ leaving the sides of the pan. Now add tamarind paste, salt, 1/2 cup water and bring to light boil. Now add the fried chilles and cook on medium heat for another 7-10 mins gently stirring in between.
Serve it with your favorite roti/naan/briyini.
You can substitute mirchi with green peppers.