- Preparation time
- 10 mins
- Cooking time
- 20 mins
- Difficulty
- Medium
- Serves
- 2 people
- Meal course
- Lunch
- Posted on
- February 27, 2016
- 4 no.
- Bajji milagai(large chilli)
- 3 tspn
- Roasted Peanut
- 1 size of lemon
- Tamarind
- 4 no.
- Garlic cloves
- 2 tspn
- Gingelly oil
- 2 tblspn
- Sambar powder
- 2 tspn
- Red chilli powder
- 2 no.
- Dry red chillies
- 1 tspn
- Black Mustard
- 3 tspn
- Salt
- 3 tspn
- Sunflower Oil
Mirchi ka salan is a Hyderabadi style gravy with Bajji milagai(large green chilli),peanut sauce and tamarind pulp. This recipe usually has coconut too. This is my recipe with slight variations. Good as a side dish for Pulaos,Biriyanis,roti or dosas.
Method:
- Soak tamarind in hot water for 5 minutes.
- Cut 4 bajji mirchis into equal halves and split in between.
- Grind 3 tspn of peanuts, 2 red chillies,4 garlic cloves into a smooth powder.
- You can either remove the seeds before tossing or use it if you want a more spicy one. I added chilies with seeds.
- Add oil, toss the chillies till all sides of them get very light brownish and soft.
- Sprinkle salt over the chillies.
- Remove them from pan, splutter mustard in gingelly oil.
- Toss onions along with it until soft.
- Add the peanut powder. Extract tamarind pulp twice and add into this mixture.
- Mix well and leave it for few minutes till it turns into a uniform gravy.
- Add required salt, 1-2 tblspn of sambar powder,2 spoons of red chilli powder.
- After 10 minutes, add the chillies. Simmer the stove completely.
- Let it soak and absorb the gravy for the next 10 minutes.
- You can add coriander leaves or curry leaves if needed.
This gravy has a rich peanut flavour and a different chilli flavour all over. Serve hot or at room temperature.
- When tossing chillies, you can have variations like with seeds,without seeds,with stalk (kaambu) or without stalk.
- You can also add some coconut when making the peanut powder.
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