Mirchi ka Salan is a traditional Hyderabadi dish prepared in weddings and special occasions. This is one of my favourite dishes as it is spicy and goes well with rice or chapati. The mirchi is cooked in spices and peanut adds a grainy texture to this amazing dish. Originally this is made with long spicy chillies available in India, but here I tried substituting this with anaheim chiles and it tasted great . You can use any type of chiili based on availability and spice preference.
- Chiles( anaheim or serrano)--6-7
- Onions--2 (chopped finely)
- Peanuts (dry roasted)--4 tablespoons
- Sesame seed (roasted)--2 tablepoon
- Dried coconut powder--1 Tablespoon
- Ginger garlic paste--1 teaspoon
- Tamarind Paste--1/2 Tablespoon
- Cinnamon--1/2 stick
- Coriander powder--1 teaspoon
- Cumin seeds --1 teaspoon
- Bay leaf-2
- Garam Masala--1/2 teaspoon
Remove the Chilli stems, slit them lengthwise, and remove the seeds. Cut them into long rectangles. Heat the oil in a pan and fry them over medium heat for around 2 minutes.
Heat oil in a pan on medium flame. Add the finely chopped onions and fry for some time. Add all the spices one after other,add turmeric and saute for some time. In a grinder grind peanut, sesame seeds,coconut together and add little water .Add this paste to the pan and cover it and let it cook for about 8-10 minutes on low flame. Add some water if it appears to be thick. Add the tamarind paste and mix well. Add the chillies, salt and cook for another 6-7 minutes on low flame. Take out and serve with chappati or rice.