Mirchi ka salan is very rich and creamy curry& most popular recipe in Hyderabad. It is very authentic recipe which prepared with sesame seed, coconut, and peanut patse. It can be eaten with biryani or chapatti.I saw this recipe in vah chef and sanjeev kapoor cookery show,I have combined them to suit my taste.
- Green Chilli-slit on one side and Deseed (don’t remove the stem)i used jalapeno.
- Onion-1(finely chopped)
- Ginger garlic paste-2tbsp
- Turmeric powder-1/2tsp
- Cumin powder-1/2tsp
- Red chilli powder-!/4tsp
- Cumin seed-1/4tsp
- Mustard seed-1/4tsp
- Methi(fenugreek seed)-1/4tsp
- Hing-a pinch
- Salt –to taste
- Curd (yogurt)-1/4cup
- Curry leaves-6-7
- Tamarind pulp-1tbsp
- Oil-for cooking
- Sesame seed (white till)-2tbsp
- Whole coriander seed-1/2tbsp
First dry roast peanut, sesame seed, coconut & coriander seeds.
Grind to a smooth paste. Keep aside.
Heat oil in pan and sauté the chilies till they are soft. Keep them on paper towel.
In the same oil add the cumin seed, methi, mustard hing and curry leaves.
When they crackle add onion sauté till onion turn golden brown.
Add ginger garlic paste sauté till raw smell goes away.
Add peanut, sesame, coconut, & coriander paste and Fry for a while.
Add turmeric, cumin powder and red Chilli powder, mix well.
Add 1&1/2 cups of water and bring it to a boil. Don’t add too much water,
It should be little thick Gravy.
Add curd and tamarind pulp and cook until little thick.
Add fried green Chilli and salt, cook for another 3 to 4 minutes.
Garnish with chopped coriander leaves and serve hot with rice or chapatti.
You can use colored bell pepper or green pepper instead of jalapeno.