How to make Mirchi ka Salan -
Traditional mirch ka salan made differently.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Bhavnagri Chillies, Salted Peanuts
Cuisine : Hyderabadi
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Spinach And Pumpkin Curry Paneer Yogi Vratwale Aloo Soya Matar - SK Khazana
Mirchi ka Salan Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mirchi ka Salan Recipe
Bhavnagri Chillies 450 grams
Salted Peanuts 1 1/2 cups
Oil 2 tablespoons
Panch phoran 1 teaspoon
Curry leaves 6-8
Green chilli paste 1 tablespoon
Ginger-garlic paste 1 tablespoon
Tamarind paste 3 tablespoons
Browned onions 1 cup
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Salt to taste
Garam masala powder 1 teaspoon
Method
Step 1
Grind peanuts with a little water.
Step 2
Heat oil in a non-stick kadai, add panch phoran, curry leaves, green chilli paste and ginger-garlic paste and sauté for a minute.
Step 3
Add tamarind paste and browned onions and mix well.
Step 4
Add red chilli powder, turmeric powder, cumin powder and coriander powder and sauté for 2-3 minutes. Add peanut paste and salt and sauté for 1-2 minutes. Add 2-3 cups of water and mix.
Step 5
Halve each chilli and add to the kadai and cook on low heat for 10-12 minutes.
Step 6
Add garam masala powder and mix well.
Step 7
Switch off heat, transfer into a serving dish and serve hot.
Nutrition Info
Calories : 2013 Kcal
Carbohydrates : 123.7 gm
Protein : 72.7 gm
Fat : 136.7 gm
Other : 37.4 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
