Tuesday, February 5, 2013

Mirchi ka Salan

We have a Turkish shop in Lohr which I frequent as it's my main source of coriander leaves. While packed frail leaves are available at times in the local supermarkets, I am able to get the freshest bunch from this place. Yesterday, along with the leaves, I caught a glimpse of these fresh big green chilies calling out to me. With the weather being cold and the incessant rains providing misery, I imagined us relishing piping hot mirchi bajjis. 
Well, this morning turned out with a different plan. Breaking my head for a while about dinner, this particular dish popped to my mind. Since I already had the chillies along with the required ingredients, bajjis were soon replaced with Mirchi Ka Salan.
Mirchi ka Salan is a popular curry of Hyderabad. The chillies are deep fried briefly and then simmered gently in a paste made of spices and peanuts together. The nuts provide a nutty texture to the dish. While traditionally it is served along with Hyderabadi Biryani, it also makes for a great accompaniment with plain rice or rotis.

Source: www.sanjeevkappor.com(recipe adapted to suit our taste)


  • 12 big green chillies
  • Oil to deep fry
  • 2 tbsp sesame seeds
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 cup roasted peanuts
  • 3 dry red chillies(long)
  • 1" ginger chopped
  • 8 cloves garlic
  • marble sized tamarind
  • 1 tsp turmeric powder
  • 1 tsp mustard seeds
  • 2 sprigs curry leaves
  • 1medium onion chopped very fine
  • salt to taste


  1. Wash and wipe the green chillies. Slit them lengthwise gently, taking care as to not break them into two. 
  2. Heat sufficient oil in a kadai, deep fry the chillies for a minute. Drain, place them on an absorbent paper and set aside.
  3. Dry roast sesame, coriander and cumin seeds.
  4. Grind them to a paste along with the roasted peanuts, ginger, garlic, dry red chillies, turmeric powder, tamarind and a little water.
  5. Heat two tablespoons oil in a vessel. When hot add the mustard seeds. When they splutter drop in the curry leaves. Saute for a few seconds. Add the chopped onion and fry till golden brown.
  6. Add the ground paste and fry for 3 minutes, stirring continuously. Take care to not burn.
  7. Rinse the mixer with a cup of water and add this to the fried paste. Mix well and bring it to a boil.
  8. Reduce the heat and cook it for 10 minutes.
  9. Add the fried green chillies and salt to taste. Cook on low heat for a further 10 minutes.
  10. Take off the heat and serve with hot rice or rotis.

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