Mirchi ka Salan

Not as spicy as it may sound. :). This recipe requires sufficient amount of oil, so you may want to restrict it to special occasions only.

Though making it in lesser amount of oil is possible, but be ready to compromise a little on the taste, since cooking thick paste of coconut, peanuts and sesame seeds does require oil. Another important thing is to follow the ratio of the ingredients as per the recipe as it is very very important. I have learnt it the hard way ;).

A great accompaniment for Biryani!

You need:

Bhavnagri Mirchi/ non spicy chillies/ Jalapenos

Peanuts – 100 grams

Dry grated coconut- 100 grams

Sesame seeds- 25 grams

Fenugreek seeds/Methi – ½ tsp

Fennel seeds/ Saunf – 1 tsp

Nigella seeds/ Kalaunji – ½ tsp

Cumin seeds / Jeera – 1 tsp

Mustard seeds – ½ tsp

Curry leaves – 15 approx

Ginger garlic paste – 2 tsp

Tamarind – 75 grams

Green chilli paste – 1 tsp

Onion – 3 no medium size (thinly sliced)

Cumin powder – 1tsp

Coriander powder - 1 tsp

Turmeric powder – ¾ tsp

Red chili powder – ½ tsp

Garam Masala – 2 pinch

1) Heat 4-5 tbsp of oil in a pan and fry onions till they turn slightly dark brown. Make sure you dont burn them as they will turn bitter otherwise. Keep it aside

2) Dry roast Peanuts, coconut and sesame seeds. Add the sesame seeds a little later as they roast faster than the other two. Now make a fine paste in a blender by adding some water.

3) In the same pan shallow fry the chilies (make a small slit on the chilies, like you do to make a pocket for filling, so that they dont burst in hot oil when you fry them) till they get ¾ cooked and switch off the heat.

4) In another pan heat 2-3 tbsp of oil and add methi, jeera, saunf, mustard and nigella seeds. Once they crackle, add curry leaves and quickly add the ginger garlic paste.

5) Once the ginger garlic paste starts giving a nice aroma, add green chili paste, fry it a little and then add the tamarind paste. Fry this for a minute.

6) Add the browned onions, cumin powder, coriander powder, turmeric and red chili powder. Stir all this well.

7) Now add the peanut, coconot and sesame seed paste. Stir fry till the mixture in the pan becomes dry and leaves oil from the sides. This indicates that the masala is cooked well.

8) Add water as per the consistency you want and bring to a boil. Add chilies and cook till done.

9) Now add 2 pinches of garam masala and stir. Mirchi ka salan is ready to eat!