Mirchi Ka Salan

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. Recipe submitted by Prachi from Germany.

Serves: 4-6

Ingredients:

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 – 1/2 cup
Sesame Seeds – 1/4 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 – 1/4 tsp
Red Chili Powder – to taste
Salt – to taste
Jaggery or Sugar – to taste (optional for balanced flavor)

Method:

1. In a heavy bottom skillet, dry roast Dry Red Chili, Cloves, Cinnamon Stick, Cumin Seeds and Coriander Seeds until fragrant. Keep aside.
2. In the same pan, toast Sesame Seeds until light golden. Keep aside.
3. In the same pan, dry roast Peanuts and remove skins (or use bottled dry roasted peanuts, salted or unsalted). Keep aside.
4. In the same pan, heat 1 tsp Oil and saute Onions until golden brown.
5. 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).
6. In a non-stick pan, heat 1 Tbsp Oil.
7. Add Jalapenos and roast them until the skins are sand colored.
8. Add blended paste plus remaining 1 cup Water to the pan.
9. Add Turmeric Powder, Salt, Red Chili Powder and Jaggery. Mix well, cover and cook for 15 – 20 minutes. Stir in between.
10. Serve with Biryani, Chapati or plain white rice.

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What is mirchi ka salan, how to make mirchi ka salan recipe, andhra recipes, hydrabadi recipes cuisine, recipes using jalapenos, spicy curries, what to serve with biryani.

0 thoughts on “Mirchi Ka Salan

  1. Amazing recipie my hubby jus loved it …but mr I couldn’t tolerate the spice level at all,I had soak my plate with oodles of honey nd sugar (more than you can imagine) to eat…my hubby suggested roasting the chillies with ghee will make it less spicy is it so nd also please tell me the kind of jalepeno you are using,it would be easier to try next time..you guys rock

    1. Hi Shobana,

      Jalapenos are tricky because though they are milder than other green chilies, they can still pack a punch. Roasting them does not make them less spicy. De-seeding them helps a lot. One trick you can do is to use green bell peppers and just a few jalapenos. It will provide just the right amount of spice but not overwhelm.

  2. I love you ladies. After living in the UK for years and becomming addicted to Indian food and movies:). Buying several cookbooks, but just not quite hitting the mark. I have yet to find a good Indian Restaurant in the US. I love your recipes and I think you are both lovely!
    Thanks for sharing your recipes and secrets!!!
    Blessings and Peace!

    1. Hi Mili,

      Yes, you can use peppers with any level of spiciness, depending on your taste. Just cut the bell pepper into thick slices. Since bell peppers are completely non-spicy, you can adjust the spice level elsewhere.

  3. I followed your Mirchi ka salan recipe to the T and it came out so well. Me and my husband enjoyed it so much that I want to make this again!

  4. hi hetal and anuja…i tried your recipe on mirch ka saalan and it came out wonderful….your videos are very useful and entertaining…thanks

  5. dear hetal & anuja
    i tried this recipe yesterday night. it turned out so so so good. we loved it.
    thanks for wonderful recipes.

    1. Hi Jayashree,
      It does depend on the spice level of the jalapenos. If you are not too fond of spices, we suggest you remove the seeds of the jalapenos. The taste and the flavor of this dish is outstanding 🙂

  6. Hi Hetal and Anuja,

    You guys are doing a superb job. I have learned a lot of new recipes from you and keep on trying your recipes, which is an instant hit with my family and friends. Can you guys also post in a video on Masala Dosa? I cant seem to be getting it right.

  7. Wow..awesome recipe..Just tried it today and turned out great..You have really good recipes and the videos are equally good.Thanks a lot.You girls rock!!

  8. I make the same gravy for small eggplants and make masale vange(vange is eggplant in marathi). This is a traditional Maharashtrian dish too. My mother-in-law makes masale vange without the jaggery and more spicier and the gravy is very thin. Even that tastes wonderful. And while cooking the onions if you even add some poppy seeds it tastes wonderful.

  9. Today i tried this recipe. It came out very good. I added little more chilli powder and tamarind paste. It was really good.

  10. While buying seasame seeds, i found that in addition to white seasame seeds there were brown (and black!) seasame seeds too. are the brown ones roasted? if yes, can we use them in this recipe?

  11. A friend of mine..uses Banana pepper for this recipe. Can u tell me where is it available..i was unable to spot it in normal grocery stores..

  12. Dear hetal & Anuja,
    I purchased a tortilla maker called Rivel for making chapati but chapati is not coming out good. Could you please let me know some receipes that i can make using this tortilla maker? Thanks.

    Geetha.

    1. Hi Pooja,

      Unfortunately, we both have gas stoves so we are unable to show anything on an electric stove. However, many people are able to make phulkas on an electric stove with the use of a splatter screen – available at walmart or other department store.

      1. yeah…think some prob from my side….thanks…i saw the video n as usual its too gud n i’m very eager to try it out..:-)

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