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Mirchi Ka Salan

mirchi ka salan

Hope you all had a very happy Diwali. So after all that sweet dishes that you all might have enjoyed, I thought of posting a spicy dish.

Last year when we visited India, my SIL R prepared this dish for us. She got this recipe from a magazine and she made little modifications to it. I loved it so much that I asked her to send the recipe. It sat in my inbox forgotten for a long time. Finally one fine day I tried it. Although we eat quite spicy food, it is still very mild compared to what we ate while we were kids. So I used the mild banana peppers for this. It may not be authentic mirchi ka salan, but I can guarantee that it tastes great.

6-7 big green chilies (I used banana peppers)
1/2 cup onion
1 tbl spn grated coconut
2 tea spns sesame seeds (til)
1 tea spn cumin powder
1 tea spn coriander powder
1 tea spn red chilli powder or 3-4 red chillies
A pinch turmeric powder
2 tea spns ginger–garlic paste
Tamarind juice

Boil the green chillies in salted water, till it changes its color. Keep aside.
Dry roast sesame seeds and grated coconut. Grind to a paste.
Add coriander, cumin, chilli and turmeric powder to the above paste.
Heat oil, add cumin seeds, onion, ginger-garlic paste. Add the masala paste.
Fry till the oil separates. Add the boiled chilies and curry leaves. Stir fry for 2 minutes.
Add the tamarind water. Simmer till the gravy thickens.
Served best with Biryani.


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{ 17 comments… add one }

  • Manidipa Bhaumik November 19, 2012, 8:31 am

    I love Salan most with Biryani, yours one looks very nice & will be good to have with some onion-pokodas in these winter afternoons.

    Visit my recipes @ Manidipa’s Kitchen

  • Norma-Platanos, Mangoes and Me! November 19, 2012, 9:44 am

    All these spices that are also used by us. Unfortunately, I cannot eat spicy because I does not like me. I like it, but terrible reactions. I can try with a milder pepper….You always have such interesting and wonderful recipes.

    • Shilpa November 22, 2012, 9:43 pm

      Thanks Norma. Let me know if you try

  • Manasi November 19, 2012, 4:02 pm

    Mirchi ka salan sans peanut or sesame powder! DONE! I am making this soon!
    I love MkS, but the peanut sesame are killers, i am out with a major migraine the next day. This is great:)
    Hope u and Ishaan are having a FAB time with ur parents!

    • Shilpa November 22, 2012, 9:41 pm

      Thanks Manasi, let me know if you try

  • Rashmi November 20, 2012, 12:22 am

    Super tayi:-) whenever i go to vegetable shop i see this banana pepper, and i keep wondering what to prepare and how to prepare….:-) now I got new recipee. I will surely try this . Thank you so much tayi..
    And I have one doubt whether chirotis can be fried in oil instead dalda. Please reply.

    • Shilpa November 22, 2012, 9:40 pm

      Rashmi, yes you can fry them in oil. I think dalda would give a better aroma, but oil would be more healthy option

  • Roopa Bhat November 20, 2012, 12:35 am

    Looks very yummy shilpa! Thanks for sharing :)

    • Shilpa November 22, 2012, 9:38 pm

      Let me know if you try

  • Ketaki November 22, 2012, 10:52 pm

    Hey Shilpa, that looks yummy. Did you add water to the roasted sesame and coconut paste before grinding it?


    • Shilpa November 26, 2012, 10:53 pm

      Yes, you can add a little water

  • Madhura January 13, 2013, 11:11 am

    Hi Shilpa,

    I am planning to make this, feel like eating something spicy today:) I saw in one of the pic that with coconut you have added dry red chillies, but its not listed in the ingredients is that optional?

    • Shilpa January 22, 2013, 8:04 am

      Sorry for confusion. You can either use chilli powder or red whole chillies. I will update the post.

  • kamala February 28, 2013, 1:30 pm

    can you please tell me how much tamarind you need?

    • Shilpa February 28, 2013, 10:51 pm

      It is according to taste. I use about 1/2 tea spn thick store bought paste

  • Ranjana July 26, 2013, 4:35 am

    Thanks Shilpa, for this wonderful recipe. I can be allergic to peanuts sometimes, so it was very good to find a recipe without peanuts. I reduced the ginger and garlic because I don’t like garlicky heat, and pureed the peppers so that it was a smooth paste.

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