May 16, 2011

Mirchi ka Salan

Even though I have seen several versions of Mirchi ka Salan around in the blog world, I haven't really tasted it myself. I only knew it was really spicy because of the jalapenos or peppers present in the curry. We happened to taste this in an Indian restaurant one weekend and got hooked to its taste. I knew, i had to make it at home and got a bunch of jalapeno peppers just to make this curry. I adapted this recipe according to our tastes and it turned out to be truly delicious. this recipe is a keeper.

This is a specialty of the cuisine of Andhra which is famous for all its spicy stuff starting from biryani to pickles. Whole chillies or pepper are pan fried in oil and then added to a thick gravy made with a mixture of sesame and peanuts which mellows down the spice level of the peppers making it tolerable to eat!I removed the inner seeds of the jalapenos to reduce the heat level. If you want the curry to be really really spicy, go ahead and leave the seeds in there at your own discretion!

Ingredients
Jalapenos/Chillies/Peppers (any variety) - 6
Red chilli powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Cumin/Jeera powder - 1 teaspoon
Tamarind pulp - from a lemon sized ball of tamarind
Oil - 2 spoons

To grind into a smooth paste
Peanuts - 1/2 cup
Sesame seeds - 2 tablespoons
Onions - 1/2 chopped
Ginger garlic paste - 1 teaspoon
Cinnamon - 1/2 inch
Cloves - 3 to 4

For the tadka/tempering
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Jeera/cumin seeds - 1 teaspoon
Methi/fenugreek seeds - 1/4 teaspoon
Curry leaves - a few


Directions
  • First prepare the jalapenos. Slit the jalapenos from the bottom about half way keeping the stem/stalk intact. Carefully remove the pith present in the center of the peppers along with the seeds. Take care to wash your hands immediately after handling the peppers to avoid hand burns.
  • In a wide skillet, add the oil. Once the oil turns hot, add the prepared peppers. Immediately cover with a lid because the oil starts spluttering outside. After about a minute, open the lid and give the peppers a turn. Cover and cook for two more minutes until the peppers have charred a little bit and the skin turns color. Remove the peppers and keep them aside.
  • Grind the ingredients listed into a smooth paste adding a little water.
  • In a saucepan/kadai, heat the oil for tempering and add the mustard seeds, jeera, methi and curry leaves one by one. Add the charred jalapeno peppers, chilli powder, coriander powder, cumin powder, turmeric powder and the ground paste. Also add the tamarind pulp. Add about 1 cup or required quantity of water and required amount of salt to taste.
  • Cover and allow the gravy to simmer for around 12 to 15 minutes. The gravy should thicken and soak the jalapeno peppers with all the goodness!

Garnish with cilantro.

Serve along with chapatis, rotis, naan, plain rice or pulaos. Also tastes great with curd rice!!

Ready for some spice in your life?

34 comments:

  1. have been wanting to try this since long and ur version tempts me more:)

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  2. Highly inviting and delicious mirchi ka salan, tempting..

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  3. Would be real spicy which is not my type but yeah this looks so inviting...

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  4. Love this salan..so flavourful and spicy.

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  5. Sounds very interesting ... Spicy. Love the flavors in the curry!

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  6. Hey,

    Yummy and tasty mirchi ka salan preparation...:)

    Dr.Sameena@

    http://www.myeasytocookrecipes.blogspot.com/

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  7. hello there, i just want you to know that i really enjoy looking arround in your website

    and you have interesting post and thanks for sharing

    --Kathy

    healthandwellnessconsultants.com

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  8. very rich and delicous gravy. this is in my to do list for a long time. perfect side dish for biryani

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  9. Wow..looks yummy.I will give this recipe to my wife and try,for sure

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  10. That is indeed very delicious looking curry... Lovely blend of spices:)

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  11. செம காரமான சூப்பர்ர் ரெசிபி!!

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  12. would love to have this spicy gravy with biryani...Looks tempting

    Deepa
    Hamaree Rasoi

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  13. Thanks for sharing...

    Love it very much...

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  14. I bet it tastes with idli and dosa too... woo hoo.. cant wait to try it!

    http://krithiskitchen.blogspot.com

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  15. Very tempting and fabulous salan.

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  16. I have to try it out too and have quite a few bookmarked myself. Your pictures look so perfect :)

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  17. One of my favorites! Love anything made of mirchi.. :)

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  18. I love love love it! The texture n the color looks PERFECT!
    US Masala

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  19. mouthwatering and tongue tingling Salan - YUM!

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  20. This looks awesome! I love this Andhra Specialty! I have a bunch of Jalepeno and I want to give this a try~

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  21. Thanks for this mirchi salan recipe divya..looks great and will make it this weekend with biryani :))

    http://vegetarianmedley.blogspot.com/

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  22. this is nice recipe.... yumm....will try once for biriyani...

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  23. My all time favorite one....looks tempting and yum....

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  24. Quintessential Hyderabadi dish..I tasted it for the first time while we lived in Hyderabad :-)

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  25. looks yummy with biryani .......

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  26. This is an interesting version, I love Mirchi ka salan, spicier the better ;) Will be posting my version soon.

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  27. Divya,
    I have never tried making this dish but I m loving the blend of spices you have used. I can only imagine flavors coming through with Jalapenos … will have to try this soon.

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  30. Delicious and spicy. Love this kind of gravy with appam.

    Hamsamalini Chandrasekaran,
    http://indianyummykitchen.blogspot.com

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Thanks for dropping by my blog and rendering your valuable comments..Hope you had a nice time reading my recipes..Thanks for your encouragement..

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