Mirchi Ka Salan (Chili Pepper Curry) Variations
Mirchi Ka Salan is a tangy and spicy chili pepper curry from Hyderabad, India. This recipe includes the classic preparation along with variations that tweak ingredients and flavors to suit different palates and occasions.
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Ingredients
- 6 pieceslarge green chili peppers
mild or medium-hot, slit lengthwise, seeds optionally removed
- 3 tablespoonspeanut oil
- 1 teaspoonmustard seeds
- 1 teaspoonfennel seeds
- 1 tablespoonginger garlic paste
- 1 mediumfinely chopped onion
- 2 tablespoonstamarind paste
or tamarind pulp soaked and strained
- 50 gramsdry-roasted peanuts
powdered
- 2 tablespoonsdry-roasted sesame seeds
powdered
- 1 teaspooncumin seeds
dry-roasted and powdered
- 1 teaspoonred chili powder
- 0 ½ teaspoonturmeric powder
- 1 teaspoonsalt
adjust to taste
- 1 cupwater
- 2 tablespoonsfresh coriander leaves
chopped for garnish
Instructions
Wash the green chili peppers, slit them lengthwise without cutting fully through, and optionally remove the seeds to reduce heat.
Heat peanut oil in a deep pan over medium heat. Add mustard seeds and fennel seeds and let them splutter.
Add the finely chopped onion and sauté until golden brown, about 8-10 minutes.
Add the ginger garlic paste and sauté until the raw smell disappears, about 2 minutes.
Add the turmeric powder, red chili powder, and salt. Mix well.
Add the slit green chilies and sauté gently for 2-3 minutes without breaking them.
Mix the tamarind paste with water and pour into the pan.
Add the powdered peanuts, sesame seeds, and cumin seed powder. Stir well to combine.
Bring the curry to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes until the oil separates and the sauce thickens.
Adjust seasoning with salt if needed.
Garnish with chopped fresh coriander leaves before serving.
