MIRCHI KA SALAN

Mirchi Ka Slan is the epitome of Ugly Delicious. With a base of toasted sesame seeds, coconut and peanuts, this gravy has a distinctively warm, nutty taste. It’s much tamer than most Indian dishes, and often compliments spicy pulaos or biriyanis.

Servings: 4 Total Active Time: 1 hour 20 min.

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1. Start by soaking tamarind in 1/2 cup warm water. You can also substitute this for 2 tbsp tamarind paste or 2 tbsp lemon juice. You'll come back to this.

1. Start by soaking tamarind in 1/2 cup warm water. You can also substitute this for 2 tbsp tamarind paste or 2 tbsp lemon juice. You'll come back to this.

2. Add coriander seeds and cumin seeds to a dry pan over a low flame. Dry roast for 2 minutes. Add sesame seeds and peanuts and roast for another 3 minutes, stirring often. When the seeds and peanuts are golden brown and aromatic, add coconut and tur

2. Add coriander seeds and cumin seeds to a dry pan over a low flame. Dry roast for 2 minutes. Add sesame seeds and peanuts and roast for another 3 minutes, stirring often. When the seeds and peanuts are golden brown and aromatic, add coconut and turn off the heat - set aside to cool.

3. In a large pan, heat 1 tbsp oil on medium flame and add thinly sliced onion. Sauté until soft and slightly browned at the edges. Add the ginger and garlic, cooking for 2-3 minutes until soft. Let cool fully. Add to blender with the peanut mixture

3. In a large pan, heat 1 tbsp oil on medium flame and add thinly sliced onion. Sauté until soft and slightly browned at the edges. Add the ginger and garlic, cooking for 2-3 minutes until soft. Let cool fully. Add to blender with the peanut mixture and 1/2 cup water. Blend till smooth.

4. Heat 1 tbsp oil in the same pan over a medium-high flame. Cook the peppers for 3 minutes on each side, or until the skin browns and chars. Remove and keep aside.

4. Heat 1 tbsp oil in the same pan over a medium-high flame. Cook the peppers for 3 minutes on each side, or until the skin browns and chars. Remove and keep aside.

5. Decrease the flame to medium, and in the same pan, add 1 tbsp oil, curry leaves and mustard seeds. Fry for 2 minutes until leaves are crispy.

5. Decrease the flame to medium, and in the same pan, add 1 tbsp oil, curry leaves and mustard seeds. Fry for 2 minutes until leaves are crispy.

6. Add the blended paste with 1 cup water. Stir immediately to prevent any clumps from forming. Mix in chilli powder, turmeric and salt to taste.

6. Add the blended paste with 1 cup water. Stir immediately to prevent any clumps from forming. Mix in chilli powder, turmeric and salt to taste.

7. After 5 minutes, squeeze the tamarind pulp and strain the water into the pan. Add 1/2 cup additional water and stir. Simmer for 5-8 minutes, stirring occasionally. Add water if its thickening too quickly.

7. After 5 minutes, squeeze the tamarind pulp and strain the water into the pan. Add 1/2 cup additional water and stir. Simmer for 5-8 minutes, stirring occasionally. Add water if its thickening too quickly.

8. Add chillies and 1/2 cup water. Simmer for 5 minutes and turn off heat.

8. Add chillies and 1/2 cup water. Simmer for 5 minutes and turn off heat.

Mirchi Ka Salan

Mirchi Ka Salan

Yield: 4
Author:
Cook time: 1 H & 20 MTotal time: 1 H & 20 M

Ingredients

  • 3/4 tablespoon cumin seeds
  • 3/4 tablespoon coriander seeds
  • 2 tablespoons sesame seeds 
  • 3 tablespoons peanuts 
  • 3 tablespoons shredded fresh coconut 
  • 1/2 red onion 
  • 3 garlic cloves 
  • 1 teaspoon finely minced ginger 
  • 3 large mild chillies (I use anaheim) 
  • 1 curry leaf sprig 
  • 1 teaspoon mustard seed 
  • 3 tablespoons tamarind pulp 
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon turmeric 
  • 2 tablespoons neutral oil 
  • salt to taste 

Instructions

  1. Soak Tamarind in 1/2 cup warm water. You can also substitute this for 2 tbsp tamarind paste or 2 tbsp lemon juice. 
  2. Add coriander seeds and cumin seeds to a dry pan over a low flame. Dry roast for 2 minutes. Add sesame seeds and peanuts and roast for another 3 minutes, stirring often. When the seeds and peanuts are golden brown and aromatic, add coconut and turn off the heat - set aside to cool.
  3. In a large pan, heat 1 tbsp oil on medium flame and add thinly sliced onion. Sauté until soft and slightly browned at the edges. Add the ginger and garlic, cooking for 2-3 minutes until soft. Let cool fully. Add to blender with the peanut mixture and 1/2 cup water. Blend till smooth. 
  4. Heat 1 tbsp oil in the same pan over a medium-high flame. Cook the peppers for 3 minutes on each side, or until the skin browns and chars. Remove and keep aside.
  5. Decrease the flame to medium, and in the same pan, add 1 tbsp oil, curry leaves and mustard seeds. Fry for 2 minutes until leaves are crispy.
  6. Add the blended paste with 1 cup water. Stir immediately to prevent any clumps from forming. Mix in chilli powder, turmeric and salt to taste.
  7. After 5 minutes, squeeze the tamarind pulp and strain the water into the pan. Add 1/2 cup additional water and stir. Simmer for 5-8 minutes, stirring occasionally. Add water if its thickening too quickly.
  8. Add chillies and 1/2 cup water. Simmer for 5 minutes and turn off heat.
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