Mirchi Ka Salan
Recipe type: Curries
One curry recipe that stands out from the bunch is the famous Mirchi Ka Salan recipe from Hyderabad (capital city of Andhra). Whole green chilies are pan-fried and simmered in a flavorful sesame seed and peanut sauce. The dish is easy to prepare and has a refreshingly pleasing taste.
- Mirchi (Jalapeno Peppers or other mild chili) – 1 lb (500 g) – slit on one side and deseeded
- Dry Red Chili – 1
- Whole Cloves – 2
- Cinnamon Stick – 1″ piece
- Cumin Seeds – 1 tsp
- Coriander Seeds – 1 tsp
- Roasted Peanuts – ½ cup
- Sesame Seeds – ¼ cup, toasted
- Oil – 1 tsp
- Onion – 1 small, chopped
- Ginger – 1″ piece
- Garlic – 3 cloves
- Tamarind Concentrate – 1 tsp or to taste
- Water – approx 2 cups
- Oil – 1 Tbsp
- Turmeric Powder – ¼ tsp
- Red Chili Powder – to taste
- Salt – to taste
- Jaggery or Sugar – to taste (optional for balanced flavor)
- In a heavy bottom skillet, dry roast Dry Red Chili, Cloves, Cinnamon Stick, Cumin Seeds and Coriander Seeds until fragrant. Keep aside.
- In the same pan, toast Sesame Seeds until light golden. Keep aside.
- In the same pan, dry roast Peanuts and remove skins (or use bottled dry roasted peanuts, salted or unsalted). Keep aside.
- In the same pan, heat 1 tsp Oil and saute Onions until golden brown.
- Blend into a smooth paste all ingredients from #1, #2, #3, #4, Ginger, Garlic and Tamarind Paste using 1 cup water (a little at a time).
- In a non-stick pan, heat 1 Tbsp Oil.
- Add Jalapenos and roast them until the skins are sand colored.
- Add blended paste plus remaining 1 cup Water to the pan.
- Add Turmeric Powder, Salt, Red Chili Powder and Jaggery. Mix well, cover and cook for 15 – 20 minutes. Stir in between.
- Serve with Biryani, Chapati or plain white rice.