Recipe for Mirchi Ka Saalan
Mirchi Ka Salan is a gravy dish that is usually served with Biryani. It is savoury, nutty and tangy. The combination of chillies, nuts, seeds and tamarind with fried chillies gives it its exceptional taste. Though served commonly with Biryani, it can be eaten with steamed rice or paranthas.
So, let’s start with the recipe:
Ingredients needed for Mirchi Ka Saalan:
- Big Green Chilies: 4-5
- Peanuts: 2 tablespoons
- Sesame Seeds: 2 tablespoons
- Sesame oil: 2 tablespoons
- Tamarind Juice: 1 cup ( extracted from lemon-sized tamarind pulp)
- Onion: 1, medium-sized, roughly chopped
- Garlic: chopped, 1 tablespoon
- Ginger: chopped, 1 tablespoon
- Curry leaves: 8-10
- Dry Red Chilies: 4-5, or depending on how hot you want it to be
- Grated Coconut: 2 tablespoons
- Turmeric Powder: 3/4 teaspoon
- Salt: 1 teaspoon, or according to taste
- Water: About 2 cups, needed for grinding and adjusting the consistency of the gravy.
Method for Making Mirchi Ka Saalan:
- Heat one tablespoon of oil in a pan. On low to medium heat, fry garlic and ginger.
- Then add the peanuts and fry them till they turn crunchy.
- Then add onions, red chillies and curry leaves. Fry everything on medium heat till the onions turn translucent.
- Then add grated coconut and sesame seeds. Toast together for about a minute on medium heat. Remove and let the mixture cool.
- Then grind it into a fine paste by adding about a cup of water.
- Heat one tablespoon of oil in a pan. Wash and cut the green chillies into long pieces and fry them in oil. Add turmeric powder.
- Then add the masala paste. Add salt.
- Add 1 cup water and tamarind juice and boil it for about 1-2 minutes.
- Remove and serve.
Some additional Notes:
- For my readers in Germany: Most of the ingredients needed for this recipe are available in Indian shops. I have used the chillies for this recipe from a Turkish shop. In Turkish shops, a wide variety of chillies are available. You can check them out.
- Fresh coconut is not so easily available in Germany. You can replace it with dry coconut. It is available by the name ‘Kokosraspel’ in german supermarkets.
- Fresh curry leaves are hard to source in Germany. Use the dry ones available in Indian shops.
Check out other recipes from my kitchen here.