Mirchi Ka Salan /Hyderabadi Hari Mirch Ka Salan

Mirchi Ka Salan is a traditional and popular Chilli and peanut curry of Hyderabad prepared in weddings and special occasions.  The dish contains green Chilli, peanuts, sesame seeds, dry coconut, cumin seeds, ginger and garlic paste, turmeric powder and thick tamarind juice. The Mirchi (Green chilies) are cooked in spices and mixed with a ground peanut paste which gives the dish a grainy texture.  It is a spicy dish served with rice, Biriyani or chapatti.

Ingredients:

For Salan Masala:

Long, thick and less spicy Green Chillies – 250 Gms

Peanuts – 2 tbsp

Dried Coconut – 2 tbsp

Coriander Seeds – 1 ½ tbsp

Cumin Seeds – 1 tsp

White Sesame Seeds – 2 tsp

Oil – ½ tsp

Onion – 1/2 (sliced)

For Salan:

Oil – 3 tbsp

Fenugreek Seeds – few grains

Nigella (Onion Seeds / Kalonji)- ½ tsp

Mustard Seeds – ½ tsp

Cumin Seeds – ½ tsp

Onion – 1 (sliced)

Ginger Garlic Paste – ½ tsp

Red Chilli Powder – 1 tsp

Turmeric Powder – 1/8 tsp

Green Chillies – 3 (chopped)

Long, thick and less spicy Green Chillies – 250 Gms

Tomato -1 (cut into pieces)

Finely chopped Cilantro (Coriander Leaves) – 2 tbsp

Jaggery – 1 tsp

Tamarind Pulp – 2 tsp (or adjust to suit taste)

Curry Leaves – from 1 sprig

Garam Masala – ½ tsp

Method:

Dry Roast the Peanuts till the aroma releases. Transfer to another vessel.

Roast Coconut for a minute in low flame. Add the Coriander Seeds and Cumin Seeds and roast them for some seconds. Add Sesame and roast till the Sesame starts spluttering. Transfer to a vessel and allow them to cool. 

In the meanwhile, heat 1 tsp of Oil. Sauté the Onion till it turns translucent. Allow it to cool.

Now, blend roasted Coconut, Coriander Seeds, Cumin Seeds, Sesame Seeds and the Peanuts into a powder. Add the sautéed Onion and required water to blend them into a fine paste. Keep this Salan Masala aside.

Make a vertical slit in each of the Green Chilli. Remove the seeds partially (or completely) depending on your taste needs.

Heat 3 to 4 tbsp,  of Oil in a broad pan. Add the slitted Green Chillies and roast them in low medium flame.  When they are done 75 percent, transfer them to another vessel or plate.

In the same pan, add Fenugreek, Mustard, Kalonji and Cumin Seeds. When they crackle, add sliced Onion and roast for a minute in medium flame. Add the Ginger Garlic Paste and cook for a minute. Add Chilli powder. Stir and then add Turmeric Powder. Stir for a few seconds. Add the Salan Masala which we had kept aside.  Cook for 3 to 4 minutes in low medium flame. Add a cup of water. Add required Salt. Mix well.

Cover the pan with a lid and simmer for 6 to 8 minutes in medium flame. Add the fried Green Chillies, chopped Green Chillies, Tomato, Cilantro and Jaggery and the Tamarind pulp. Add required water and curry leaves. Simmer for 4 to 5 minutes covered with a lid.

Add Garam Masala and simmer for 2 minutes. The delicious Hyderabadi Mirch Ka Salan is ready.

Notes:

1. Select large and less spicy Green Chillies.
2. Keep the stems intact.
3. If Oil gets reduced after frying the Green Chillies, add extra one or two tbsp of Oil.
4. Gingili Oil is preferable for this dish
5. Adjust the quantity of Green Chillies used depending on how spicy you want this dish to be.