Hyderabadi Mirchi Ka Salan (Spicy Pepper Curry)
“Mirchi ka Salan” is a popular Hyderabadi dish. Generally speaking, Hyderabadi dishes are very spicy and aromatic, and this is one of them. Even the name of this dish “Mirchi ka salon" reflects that. Mirch is pepper and Salan means curry. The chili pepper is cooked in a peanut and coconut spicy curry.
This dish is a new one for me. Many of you had requested I make this, so I decided to try it out. Of course I turned to Google to help me out and went through many recipes. I tried many different variations until I was satisfied with the recipe.
I then invited a friend who is from Hyderabad to ask her for her honest opinion. She was surprised that I had never eaten “Mirch ka Salan” before. She gave me some suggestions and pointers to perfect my recipe. I then incorporated her ideas and tweaked the recipe.
Now I loved it. I know this new dish will be on my list for “go-to” dishes when having get-togethers. So if you enjoy hot and spicy food, indulge yourself with this dish! It pairs excellently with vegetable biryani or plain white rice. Its a vegan dish which is absolutely gluten free but spicy.
- 8 Anaheim pepper or use the pepper which are mild
- 1/4 cup coconut powder
- 2 tablespoons sesame seeds
- Approx. 3 tablespoon raw peanuts
- 4 tablespoons oil
- 1-1/2 tablespoon besan (Bengal gram flour)
- 1 teaspoon cumin seeds (jeera)
- 1/2 teaspoon mustard seeds (rai)
- 1/2 teaspoon nigella seeds/kalanji
- 1 tablespoon tamarind paste
- 2 teaspoons ginger finely grated
- 1/2 teaspoon turmeric (haldi)
- 1 teaspoon red chili powder/adjust to taste
- 2 teaspoons salt
- 1 tablespoon sugar
- 3/4 teaspoon garam masala
- About 3 cups of water
Wash and wipe dry the peppers; slit the peppers vertically.
Grind the peanuts, sesame seeds, and coconut to make powder, set aside.
Mix tamarind paste, ginger, turmeric, and red chili powder with 1/4 cup of water. Set aside.
Use the flat frying pan, heat the oil on medium heat, and stir-fry the peppers till light brown all around. Take them out over paper towel.
Use the same pan as pan will have oil remaining, oil should be moderately hot. Add cumin seeds and mustard seeds as seeds crack add besan and nigella seeds stir fry for about one minute. Add the peanut powder and stir fry for about two minutes mix will be golden brown.
Add the spice paste and cook for 2-3 minutes stirring. Spice mix will start to leave the oil, add salt, sugar, 3 cups of water, and bring the gravy to boil.
Lower the heat to medium low and let it simmer for about 6-8 minutes.
Add the stir fried peppers and cover with gravy. Sprinkle the garam Masala, cover the pan and let it cook for another 3-4 minutes.
The gravy thickens as it cooks.
Mirchi ka Salam is ready. Serve hot over the plain rice or with briyani.
Comments
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Shahina Shaikh
October 4, 2017 at 6:13 pmWhat brand of grinder are you using please?
TRIBHUVAN SINGH
January 13, 2017 at 9:02 amWAO REALLY NICE
Shubhi Jain
November 9, 2016 at 2:17 amnice hyderabadi dish , what does salan means??
Sunita
May 2, 2016 at 2:14 amVery spicy &good recipe thanks to you mam
shefali
April 5, 2015 at 3:26 pmExcellent recipe. What can I replace kalanji with?
Manjula Jain
April 14, 2015 at 5:33 pmShefali, do without
Toni Hurley
April 3, 2015 at 8:34 pmI was born in the wrong country! This dish was superb, as are all of your recipes. Can you tell me what region is this dish from?
Molly Felix
March 13, 2015 at 7:37 pmI am big fan of yours…I didn’t try any hydra bati dishes yet…but the mirchy ka salad is delicious…Thank you somuch manjula
GVAP
March 9, 2015 at 7:15 amHi. Usually peanuts and sesame when used in any recipe, are dry roasted before making a powder. Is that what you meant or peanuts and sesame are not to be roasted in this recipe? Thanks
Drummond
January 3, 2015 at 7:13 amIs dry coconut powder the same as coconut flour? I bake with Nutiva coconut flour from a company in Richmond CA.
Priya Nagan
October 11, 2014 at 12:40 pmExcellent recipe!! My husband loved it! Simple recipe, without onion/garlic and the usual strong masalas. Gentle and flavorfull mild and tangy gravy with a touch of spice coming from the italian peppers. FANTASTIC!! I’ll keep making it.
Kalli
September 17, 2014 at 9:13 amCan you include in your written instructions where the tumeric should be added?
Manjula Jain
September 18, 2014 at 11:59 pmKalli, Thank you I will correct the written recipe add the turmeric same time you are using red pepper.
kalpana dave
August 9, 2014 at 7:35 amI have tried this recipe it does not need sugar at all. other wise it is really good.Although i have used half the quantity of water.
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ferkirch
July 23, 2014 at 6:21 amI would use less salt 2 teaspoons is too salty.
molly
July 17, 2014 at 6:46 pmIs it fresh grated coconut or dried coconut powder (dessicated powder)? Thanks
Manjula Jain
July 17, 2014 at 10:24 pmMolly, I used dry coconut powder