Mirchi ka Salan is a famous dish originally from Hyderabad. It is a beautiful blend of peanuts, sesame seeds, dry coconut with spicy masalas. Salan can be used as a base and different vegetables can be added to the salan. Eggplant and baby onions go well with this salan. Mirchi ka salan pairs really well with rice, biryani or roti.
Dry roast peanuts for 2-3 minutes, add sesame seeds and roast for one more minute then add dry coconut, roast for another minute and keep aside.
Once cool add to a blender jar along with garam masala, red chili powder, garlic, ginger and salt. Make a smooth paste using water.
Slit green chilies and remove all the seeds. Shallow fry in oil for few minutes.
Add oil to a pan, sauté onions till soft and translucent pink in color.
Add the prepared paste, tamarind paste and 1 cup of water. Cover and cook for 5-7 minutes.
Top the salan (gravy) with green chilies and serve with rice or biryani.
1. I have made mirchi ka salan according to my taste, this is not an authentic recipe.
2. The amount of tamarind paste can be adjusted according to your liking.
