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.
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
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.
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