“Mirchi ka Salan” is a popular Hyderabadi dish. Generally speaking, Hyderabadi dishes are very spicy and aromatic, and this is one of them. Even the name of this dish “Mirchi ka salon” reflects that. Mirch is pepper and Salan means curry. The chili pepper is cooked in a peanut and coconut spicy curry.
This dish is a new one for me. Many of you had requested I make this, so I decided to try it out. Of course I turned to Google to help me out and went through many recipes. I tried many different variations until I was satisfied with the recipe. I then invited a friend who is from Hyderabad to ask her for her honest opinion. She was surprised that I had never eaten “Mirch ka Salan” before. She gave me some suggestions and pointers to perfect my recipe. I then incorporated her ideas and tweaked the recipe. Now I loved it. I know this new dish will be on my list for “go-to” dishes when having get-togethers. So if you enjoy hot and spicy food, indulge yourself with this dish! It pairs excellently with vegetable biryani or plain white rice.
Recipe will serve 4.
- 8 Anaheim pepper or use the pepper which are mild
- 1/4 cup coconut powder
- 2 tablespoons sesame seeds
- Approx. 3 tablespoon raw peanuts
- 4 tablespoons oil
- 1-1/2 tablespoon besan (Bengal gram flour)
- 1 teaspoon cumin seeds (jeera)
- 1/2 teaspoon mustard seeds (rai)
- 1/2 teaspoon nigella seeds/kalanji
- 1 tablespoon tamarind paste
- 2 teaspoons ginger finely grated
- 1/2 teaspoon turmeric (haldi)
- 1 teaspoon red chili powder/adjust to taste
- 2 teaspoons salt
- 1 tablespoon sugar
- 3/4 teaspoon garam masala
- About 3 cups of water
- Wash and wipe dry the peppers; slit the peppers vertically.
- Grind the peanuts, sesame seeds, and coconut to make powder, set aside.
- Mix tamarind paste, ginger, turmeric, and red chili powder with 1/4 cup of water. Set aside.
- Use the flat frying pan, heat the oil on medium heat, and stir-fry the peppers till light brown all around. Take them out over paper towel.
- Use the same pan as pan will have oil remaining, oil should be moderately hot. Add cumin seeds and mustard seeds as seeds crack add besan and nigella seeds stir fry for about one minute. Add the peanut powder and stir fry for about two minutes mix will be golden brown.
- Add the spice paste and cook for 2-3 minutes stirring. Spice mix will start to leave the oil, add salt, sugar, 3 cups of water, and bring the gravy to boil.
- Lower the heat to medium low and let it simmer for about 6-8 minutes.
- Add the stir fried peppers and cover with gravy. Sprinkle the garam Masala, cover the pan and let it cook for another 3-4 minutes.
- The gravy thickens as it cooks.
- Mirchi ka Salam is ready. Serve hot over the plain rice or with briyani.