Andhra Mirchi Ka Salan

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Hyderabadi Mirchi ka Salan-A very spicy and delicious whole chilies curries made in a paste of coconut and sesame seeds.
We are in yet another edition of a full month long mega marathon. The very innovative Srivalli Jetti suggested us an interesting theme for the Indian States to cook for the whole month. Indian cuisine is so versatile and different from one part to another.
I prepared Hyderabadi Mirchi ka Salan from Vah re Vah for the first day. The taste was balanced between the sweet and sourness of coconut and tamarind and loved by all.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Mirchi ka Salan

Sapana Behl
A very spicy and delicious whole chilies curries made in a paste of coconut and sesame seeds.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch
Cuisine Indian
Servings 4 People

Ingredients
  

  • 4-5 Long Green Chillies
  • 1 Onion chopped
  • 1 teaspoon ginger grated
  • 2-3 garlic cloves grated

Whole spices

  • 1 bay leave
  • 2 cloves
  • 2 peppercorn
  • 1 black cardamom
  • 1 green cardamom
  • A pinch Asefetida
  • 1 teaspoon cumin seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon mustard seeds
  • 2 dried red chillies
  • 5-8 Curry Leaves
  • 1/2 teaspoon Cumin powder
  • 2 teaspoon Coriander powder
  • 1 teaspoon Red Chilli Powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 1/2 cup yoghurt beaten
  • 2 tablespoon tamarind pulp
  • 2 teaspoon sugar or Jaggery
  • 2 tablespoon oil
  • 1 cup water

For paste

  • 1 tablespoon sesame seeds
  • 2 tablespoon peanuts
  • 1 tablespoon coconut powder/pieces

Instructions
 

  • Heat 1 teaspoon of oil in a wok and roast peanuts , coconut and sesame seeds.
  • Add this mixture to the blender and blend it with some water to make a fine paste.
  • Add the remaining oil in the wok and fry the whole spices. Now add dried red chillies in it.
  • Stir and add cumin , mustard and fenugreek seeds.
  • Now add the onions and salt . Fry till golden brown .
  • Add a pinch of asefetida , turmeric powder ,ginger and garlic followed by then curry leaves.
  • Add 1/4 cup water, red chilli powder,coriander powder and cumin powder . Let it cook till the oil comes out from edges. Now add the remaining water and add yoghurt and the peanut paste.
  • Cover the pan with lid and let it cook for 5-7 minutes with frequent stirring.
  • Now add tamarind pulp and Jaggery or sugar. Cook for another 3-4 minutes.
  • Make a slit in the green chillies and add it to the boiling gravy. Cook for 5-7 minutes .

Notes

Adjust spices as per your taste.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

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My theme for this week is Redo Old. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

Please do let me know how this recipe turned out in the comments below. Don’t forget that you can also find me on Facebook, Twitter, Instagram, Pinterest and Google Plus.

 

Check out the Bloing Marathon page for the other Blogging Marathoners doing BM# 39

Best regards,

Sapana Behl

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41 thoughts on “Andhra Mirchi Ka Salan”

  3. Love this salan with biryani and pulao. It tastes equally good with white rice. I thought of making it but changed my mind. Salas turned out good.

    Reply

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