Mirch Ka Salan
30 mins
Serves 6 people
This recipe is one of the most flavourful dish from the Hyderabadi cuisine. This dish is made from a particular type of Chilli called Banana Peppers or Bajji Milagai. You will find a mention of this in my Mirapakaya Bajji or Mirchi Bajji post. Like I have said in that post, there is also a Jaipuri style of making this dish, but today I am sharing the recipe of the Hydrrabadi style.
Usually, people think that this is a very spicy dish, but it is not so at all. Once the chillies are deseeded the right way and lightly sauteed in oil, one can enjoy just the flavour of the chillies in the dish.
While you are here please check out my other curry recipes like Dum Aloo Ajwaini, Palak Paneer, Matar Paneer, Mixed Vegetable Curry, Mava Paneer Curry, Rajma, Choley and more…
Here is the recipe of the flavour max dish Mirch Ka Salan.
Ingredients
Ingredients
- Banana Peppers orBajji Milagai 10 nos
- Onion 1 large minced or ground roughly
- Raw peanuts 1handful
- Cashewnuts 4 -5( optional)
- Coriander Seeds 1 heaped tbsp
- Cumin seeds 1 tsp
- Dry red chillies 2 ( reduce for less spice)
- Till/ white sesame
- Tamarind pulp 2 tsp ( or less)
- Garam masala 1/2 tsp
- Mustard seeds 1 tsp
- Curry leaves a few
- Oil for sauteeing
- Heat 2 tsp oil in a big Karahi or pan ( big enough to hold 10 big chillies). Add the peanuts and roast them for 20 seconds, now add the coriander seeds, cumin seeds, dry red chillies, cashewnuts( if using) and sesame seeds and continue to toast until they all turn light brown and crisp. Set aside to cool.
- Now pour 2 tbsp oil and put in few chillies at a time and saute them until they get a light brown tint. Repeat for all chillies and set aside.
- Now put all the roasted masalas in the blender jar and grind it to a fine paste using little water. To the oil remaining after sauteeing the chillies( add more oil if required), put in the mustard seeds, and as they crackle add the curry leaves, ground onion paste and turmeric powder. Fry it nicely until it starts turning brown.
- Now Add the ground paste and fry it in oil nicely. Keep stirring or the paste will stick to the pan bottom.
Once the raw smell of the peanuts is gone add 1.5cups water and required salt and red chilli powder and stir. Now add the sauteed chillies and cover and cook for 5 minutes or until the gravy comes to the desired consistency.
- Finally add the tamarind pulp and garam masala and put off the flame. The flavourful Mirch ka Salan Curry is ready.
Heat 2 tsp oil in a big Karahi or pan ( big enough to hold 10 big chillies). Add the peanuts and roast them for 20 seconds, now add the coriander seeds, cumin seeds, dry red chillies, cashewnuts( if using) and sesame seeds and continue to toast until they all turn light brown and crisp. Set aside to cool. Now pour 2 tbsp oil and put in few chillies at a time and saute them until they get a light brown tint. Repeat for all chillies and set aside. Now put all the roasted masalas in the blender jar and grind it to a fine paste using little water. To the oil remaining after sauteeing the chillies( add more oil if required), put in the mustard seeds, and as they crackle add the curry leaves and onion and turmeric powder. Fry it nicely until it starts turning brown. Now add the ground paste and fry it in oil nicely. Keep stirring or the paste will stick to the pan bottom. Once the raw smell of the peanuts is gone add 1.5cups water and required salt and stir. Now add the sauteed chillies and cover and cook for 5 minutes or until the gravy comes to the desired consistency. Finally add the tamarind pulp and garam masala and put off the flame. The flavourful Mirch ka Salan Curry is ready.
Deseed and slit chillies as shown…
Notes:
- Deseeding the chillies is very critical to this dish. They have to be removed properly.
- Frying the chillies is also an important step. It helps in taljng away the hotness of the chilli.
- Once these two steps are done, this recipe is a breeze.
- If you like you can add 2 teaspoons of desiccated coconut while roasting the masalas. It gives a nice taste and flavour to the dish.
- While frying/sauteeing the chillies a lot of moisture escapes and the oil splitters out a little..that’s why we are using very little oil to sautee them. Once you put the chillies in, you can cover it a bit, leaving some space for steam to escape. This way there is little mess.
- I usually prefer sauteeing my chillies ahead if I’m making the curry for dinner, as by then the gas stove can be cleaned once and for all.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
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Hi Rajni,
The picture looked really tempting and with the rain pelting away, it's only fair the chillies jump into the kadai. So here's the prepared chilli curry. Loved the flavoursome smell wafting out of the kadai. Dinner's almost ready with only roti to be made ????
Thank you for trying the recipe. Waiting for your feedback after tasting.????