Mirchi ka salan or chilli curry.
A lip-smacking side dish from Andhra cuisine.
The Andhra cuisine comprises of both mouth-watering vegetarian and non-vegetarian dishes.
This mirchi ka salan or chilli curry is made of big size less hot variety chillies in a spicy gravy. You can get one more chilli recipe here
Posting this recipe for a Facebook group Shhhhh cooking secretly challenge.
In this group all the participating bloggers were challenged to make a dish with the use of two secret ingredients their partner assigns them with.
This month I have been paired with Shobha Keshwani for Andhra cuisine theme. And the two ingredients are mirchi/chilli and til/sesame.
Shobha is a very talented blogger who blog at http://www.shobhasfoodmazaa.com/?m=1
Check out delicious recipes on her blog. Thanks a lot Shobha for the advice and these wonderful ingredients.
I am very happy to share this because its first recipe from Andhra cuisine in my blog.
Mirchi ka salan generally served with Haydrabadi biryani. I have made veg pulao with this delicious curry. I will share this veg pulao recipe later.
I have made this mirchi ka salan according to my taste. Added little sugar and a small tomato in it. But you can omit sugar and tomato if you like. Tomato and red chilli powder gives a nice colour to the gravy.
Recipe
Big size green chilli – 6-8
Onion – 1
Garlic – 3 cloves
Ginger – 1/2 inch piece
Peanut – 1/4 cup
Desiccated coconut – 1/4 cup
Seasam seed – 1 heaped tablespoon
Tomato – 1 small, chopped
Cumin seeds – 1/2 teaspoon
Nigella seeds – 1/2 teaspoon
Mustard seeds – 1/2 teaspoon
Salt to taste
Red chilli powder – 1 teaspoon
Garam masala powder – 1/4 teaspoon
Tamarind – 1 tablespoon
Sugar – 1/4 teaspoon
Oil – 3 – 4 tablespoon
Method
Soak the tamarind in 1/4 cup hot water.
Wash the chillies. Pat dry and remove the stem. Slit vertically and remove the seeds. Chillies should be intact. Don’t cut fully. Keep aside.
Dry roast the peanut and let it cool. Peel and grind in a grinder.
Dry roast sesame seeds and dessicated coconut separately till becomes light brown.
Heat 2 tablespoon oil in a pan. Fry sliced onion. When the onion becomes translucent add chopped garlic. Fry till the onion becomes brown.
Add tomato and ginger. Saute till the tomato becomes mushy and oil leaves the sides.
Add ground peanut, sesame seeds and dessicated coconut. Saute for 1 minute.
Let the mixture cool down. Grind the mixture with turmeric powder, red chilli powder and garam masala powder. I have used kashmiri red chilli powder, its not hot but if you are using red chilli powder add as per your spice tolerance.
Make a smooth paste.
Heat remaining oil in a pan. Fry the chillies till light brown. Cover the pan while frying to avoid spluttering.
When the chillies changes it’s colour, remove from oil and place on a paper towel.
In the same oil add cumin seeds, mustard seeds and nigella seeds. Let them splutter. Add curry leaves. Now add the ground spices and saute for 1-2 minutes.
Add water, salt, sugar and tamarind pulp. Add water as require to make a thick curry.
When it starts to rolling boil add fried chillies. Stir and cover. Cook on low heat for 10 – 15 minutes. Check in between.
Remove the cover. Taste and adjust the salt. The gravy should be thick. If its runny boil for some more time or add more water if require.
Garnish with chopped cilantro and tomato.
Serve hot with biryani, pulao, jeera rice or any bread, paratha or naan.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Stay connected at
The Girl Next Door says
I love the way this looks! I’ve never made salan at home, and would love to try it out. Neither of us at home eat much spice, though – can I make it without the chillies? What can I substitute it with?
Batter Up With Sujata says
Thanks dear. After removing the seeds these large size chillies are not hot at all. But if you like you can substitute it with any vegetables of your choice 😊
mistimaan says
Loved your recipe……..its too delicious 🙂
Batter Up With Sujata says
Thank you so much 😊😊
Shobha Keshwani says
I simply love the gravy of this salan. pairs well with anything.
Batter Up With Sujata says
Thank you so much Shobha 😍 😍
Mayuri Patel says
Sujata I’m not too fond of chillis, well food that is too hot, but this salan is certainly very tempting. Love how rich and thick the gravy is.
Batter Up With Sujata says
Thank you so much Mayuri. This curry is not hot at all. I have discarded the seeds of chilli because my husband don’t like chillies. But he loves it 😊
priya satheesh says
Perfect Andhra Pradesh dish and the curry looks so delicious.
Batter Up With Sujata says
Thank you so much Priya 😍
theyellowdaal says
Mirchi ka salad looks so good. We are not used to eating so much chilli but I am sure it tasted great😊
Batter Up With Sujata says
Thanks Avin. I have discarded the seeds so its not hot at all. You can try. I am sure you will love the taste 😍 😍
theyellowdaal says
Ok. Yes will be trying it soon😊
Batter Up With Sujata says
Thank you 😊 😊
Priya Suresh says
Slurp slurp, such an alluring mirchi ka salan, drooling here.
Batter Up With Sujata says
Thank you so much Priya 😍 😍
Amrita says
Love Mirchi Ka Salan with Biryani!Yours looks super awesome!
Batter Up With Sujata says
Thanks a lot Amrita 😍 😍