Hyderabadi Mirchi ka Salan

Mirchi ka Saalan is a name known to many in Hyderabad, and perhaps other parts of India too. It is a spicy curry made with green chillies, or bell-peppers, for those who can't take the heat. But the beauty of the recipe lies in the freshly roasted and ground Masala paste, which gives it that aromatic and authentic taste that is cherished by Hyderabadis! Along with the spice kick, this curry has the unique flavor of ingredients like tamarind, coconut, peanuts, sesame seeds, and coriander. It looks like a lot of work, especially as you have to roast and grind the Masalas for the authentic fresh flavor, but let me tell you, its totally worth it! When you serve it with Parathas or simple plain rice, this is a taste that will surely linger in your memories!

Ingredients
8-10 large green chillies or capsicum slices
2 tbsp boiled onion paste (recipe here)
2 tsp ginger garlic paste
1/2 tsp mustard seeds
3 whole cloves
6-8 fresh curry leaves
2 tsp tamarind paste
oil for cooking
1 tsp jaggery solution or sugar (optional)
salt - to taste

Ground Masala Paste
2 tbsp Coconut
2 tbsp Peanuts
1/2 tsp Coriander seeds
1 tbsp Sesame seeds
a pinch of Cumin seeds
2-3 dry red Chillies

Method
Slit and deep fry the green chillies/capsisum in hot oil. Remove and keep aside to drain on a piece of paper.

Roast and grind together the ingredients for the Masala paste and keep ready.

Add the sugar or jaggery water to the tamarind paste, mix well, and set aside.

Now Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves. Mix the boiled onion paste and stir for 2-3 minutes. Add the ground Masala paste and continue stirring. Add the tamarind water paste, and mix well. Let the gravy simmer on medium-low lame, partially covered. Add some more water as needed to get desired consistency, and keep stirring once in a while to prevent the masala from sticking to the pan.

Finally, add the salt and the fried green chillies to the hot gravy. Adjust seasoning for taste, then let it boil on high for about a minute. Remove and garnish with finely chopped coriander leaves.

Serve the hot and spicy Mirchi ka Salan with some homemade Rotis or Parathas, and enjoy a kicking meal!

Related Recipes
Hyderabadi Bagahre Baingan
Spicy Bhindi Masala (Okra Curry)
Bharwaan Shimla Mirch (Bell Peppers)

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