Archive | 9:43 am

Mirch Ka Salan

4 Mar

Mirchi Ka Salan


Fresh Long Green Chiles 8
Onion 1
Ginger Garlic Paste 1 tsp
Raw Peanuts 1/4 cup
White Sesame Seeds 1 tbsp
Coriander Seeds 1 tbsp
Cashew Nuts 3 (0ptional)
Cumin Seeds 1 tsp
Freshly Scraped Coconut 1 tbsp (optional)
Red Chilli Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Tamarind 1 inch sized ball
Yogurt 1/2 cup
Bay Leaf 1
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Curry Leaves 4
Salt to taste
Oil 2 tbsps

Method of preparation:

Wash, pat dry and slit the green chiles with its stem and tail intact.
Peel and finely chop onion.
Soak tamarind in a cup of water and extract all the thick juice.

Dry roast peanuts, sesame seeds, coriander seeds, cashew nuts and cumin seeds separately until aromatic.
Cool the roasted ingredients and grind all of them along with coconut into smooth paste adding enough water.

Heat 2 tbsps of oil in a pan on high heat, add long fresh green chiles and fry them till they change color.
Remove the lightly fried green chiles onto a plate.

In the same pan, add bay leaf, cumin seeds, mustard seeds and curry leaves.
When mustard seeds start to crackle, add finely chopped onion.
Once onion turns translucent, add ginger garlic paste and stir.
Then add ground peanut masala paste, turmeric powder, red chilli powder and a cup of water.
Cook on low flame for 15 minutes.
Now stir in fried green chiles, tamarind extract, yogurt and salt.
Add more water for much thinner consistency if required.
Cook for another 10 – 15 minutes until oil oozes out and then remove from heat.
Serve mirchi ka salan hot with any biryani or steamed rice.

Notes: Make sure not to burn any of the spices while roasting.