Mirchi Ka Salan Chilli Curry Recipe

Spice up your culinary adventures and take your taste buds on a sizzling journey with my Mirchi Ka Salan recipe—it’s a symphony of flavors that dance between spicy and tangy, perfect for jazzing up your next biryani or rice dish.

There’s nothing I love more than cooking up a new recipe, and one that’s near and dear to my heart is Mirchi Ka Salan. It’s a personal favorite of mine—combining mild green chilies with a flavor-packed mix of cumin, mustard, and fenugreek seeds gives it a not-so-subtle spicy kick.

The creamy texture you get from roasted peanuts and sesame seeds, not to mention the tinge of tamarind pulp, makes it an absolutely irresistible dish.

Ingredients

• Green Chilies: Mild in heat, rich in vitamin C, add spiciness and vibrancy.
• Tamarind Pulp: Provides a tangy, sour flavor, rich in antioxidants and vitamins.
• Peanuts: High in protein and healthy fats, adds creaminess and nutty taste.
• Sesame Seeds: Excellent source of healthy fats and calcium, enhances texture.
• Fenugreek Seeds: Slightly bitter, aids digestion, rich in protein and fiber.
• Nigella Seeds (Kalonji): Adds earthy flavor, packed with antioxidants.

Ingredient Quantities

• 8 – 10 large green chilies (preferably mild and large variety)
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon nigella seeds (kalonji)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 1/2 cup tamarind pulp
• 1 cup water
• 1/4 cup peanuts (roasted)
• 2 tablespoons sesame seeds
• 2 tablespoons grated coconut
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2 medium onions, roughly chopped
• 2 teaspoons coriander seeds

How to Make this

1. Wash the green chilies, cut them open lengthwise, and remove the seeds inside if you want to tone down the heat. If you want the full flavor of the chili and are willing to handle the heat, then do not remove the seeds. Set aside your covered chilies.

2. In a skillet that is not wet, toast the peanuts, sesame seeds, and coconut in shreds over medium heat until they are colored a deep gold and are exuding a wonderful toasted fragrance. Let them cool.

3. Pour the roasted mixture into a blender with coriander seeds, ginger paste, garlic paste, and chopped onions. Add a little water and blend to a smooth paste.

4. In a big pan, heat oil at medium heat. Toss in cumin seeds, mustard seeds, nigella seeds, and fenugreek seeds. Sauté until they start to sputter.

5. Include the slit green chilies in the pan and fry for 3-4 minutes until they start to soften a bit.

6. Combine the masala paste and the sauté for 5-6 minutes until the oil begins to separate from the paste.

7. Incorporate turmeric powder, red chili powder, and salt. Stir thoroughly to amalgamate.

8. Add the tamarind pulp and 1 cup of water. Stir well and bring to a boil.

9. Lower the heat and let it simmer for 20-25 minutes, stirring now and then. The tender chilies will give off an enticing aroma and the gravy will thicken.

10. If needed, season to taste just before serving. Enjoy your Mirchi Ka Salan with biryani or rice.

Equipment Needed

1. Cutting board
2. Knife
3. Skillet
4. Blender
5. Large pan
6. Spoon or spatula
7. Small bowl (to set aside chilies)
8. Measuring cups and spoons

FAQ

• What type of chilies should be used for Mirchi Ka Salan?– Large, mild green chilies such as Bhavnagari or Anaheim are perfect for reaching the traditional taste without excess heat.
• Can I make the masala paste in advance?– Indeed, the masala paste can be made in advance and kept in the fridge for a maximum of 48 hours.
• Is it necessary to use tamarind pulp?Essential for the tangy flavor of this dish, tamarind pulp can be replaced with lemon juice, if necessary.
• How can I reduce the spiciness of the dish?To make the dish milder, remove the seeds from the green chilies and use less red chili powder.
• What can be used as a substitute for sesame seeds in the recipe?– You can use poppy seeds in place of sesame seeds, and the taste will be almost identical.
• Can I skip any of the seeds if they are not available?Should you be unable to find a certain seed, such as nigella or fenugreek, you can leave it out. Just know that the flavor will be a tad different. Slightly less flavorful, in fact.
• Is roasting peanuts necessary?Peanuts taste better when roasted, but if you want a taste that’s a little milder (and not everyone thinks that’s a bad idea), you can use them raw.

Mirchi Ka Salan Chilli Curry Recipe Substitutions and Variations

Use Anaheim peppers or poblano peppers if you want a milder flavor. Green chilies come in different varieties.
Tamarind pulp: Swap it out with an equal measure of lemon juice mixed with some brown sugar for the same tangy, sweet flavor.
Substitutes for peanuts: nuts like almonds or cashew nuts can be used for a different type of nutty flavor.
Sunflower seeds: Use these if you want the same taste and texture as sesame seeds.
Nigella seeds (kalonji): Use caraway seeds, albeit with a slight difference in flavor.

Pro Tips

1. For a more intense flavor, dry roast the spices (cumin seeds, mustard seeds, fenugreek seeds, and nigella seeds) separately before adding them to the oil. This enhances their aromatic qualities and deepens the flavor of the dish.

2. If you’re short on time, prepare the masala paste in advance and store it in an airtight container in the fridge for up to 2 days. This allows the flavors to meld and saves time on the day of cooking.

3. To achieve a richer and thicker gravy, let the gravy simmer uncovered for the final 10 minutes. This will also concentrate the flavors and allow the oil to rise to the top, indicating the masala is well-cooked.

4. Experiment with different varieties of chilies to find the right balance of heat and flavor according to your preference. You can blend a few types of chilies to add complexity to the dish.

5. Garnish with fresh coriander leaves and a squeeze of lime juice just before serving to add a fresh and zesty touch that complements the spiciness and tanginess of the dish.