Mirchi ka Salan

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Mirchi Ka Salan is a delicious Hyderabadi curry made with peanuts, sesame seeds chili peppers and spices. Enjoy with your favorite biryani and raita!

Course Side Dish

Cuisine Indian, South Indian

Keyword cumin seeds, Curry Leaves, dry coconut, Garam Masala, green chili pepper, hyderabad, hyderabadi cuisine, nizam, nizam cuisine, Onion, peanuts, Red Chili Powder, salan, Sesame, Tamarind, turmeric powder

Special Diet Gluten Free, Grain Free, No Added Sugar, Vegan, Vegetarian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings People

Calories 115kcal

Equipment

Ingredients

1/4 Cup Peanuts Skin on
1 Tablespoon Sesame Seeds
2 Tablespoons Grated Coconut Dry
4 Peppers Green Chili Pepper Medium to large (slit in half, de-seeded)
1 Teaspoon Cumin Seeds
6 Leaves Curry Leaves
1/2 Cup Onion Fine cut
1 Teaspoon Ginger & Garlic Paste
1/2 Teaspoon Tamarind Paste
1/2 Teaspoon Turmeric Powder
1/2 Teaspoon Garam Masala For the recipe, click here
1/2 Teaspoon Red Chili Powder Or cayenne pepper
1/2 Teaspoon Sea Salt
3 Teaspoons Coconut Oil
1.5 Cups Filtered water

Instructions

Heat pan on low flame and gently roast peanuts, coconut, sesame seeds for 2 to 3 minutes. Set aside to cool.
Add 1 teaspoon coconut oil to the pan and sauté onions, ginger and garlic paste, till golden brown.
Transfer roasted ingredients and sautéed onions to a blender, add half cup filtered water and blend to fine paste.
Add one teaspoon coconut oil to pan and cook the slit and de-seeded chili peppers for 2-3 minutes. You'll see them open up. Set them aside.
Now heat one teaspoon coconut oil to pan and add cumin seeds and curry leaves. Allow them to crackle.
Add blended paste to the pan. add 1 cup filtered water, tamarind, salt, chili powder, garam masala and mix well.
Keep stirring and cooking for about 5 minutes. Add sautéed chili peppers and cook for a minute.
Serve hot with your favorite biryani and raita.

Notes

Great with biryani and raita.

*Use organic ingredients wherever possible.

Nutrition