Saw this long pepper in store and was rushing to buy it.. the color and smell of it reminded me of two things one is bhajji another one is this salan..!
Mirchi ka salan is a chili and peanut based curry tossed with coconuts..!
Usually served with hyderabadi Biryani.!
Let’s go on to the step by step recipe⬇️
Long mirchi(chili) -4
Salt as needed
Tamarind juice-1/2 cup
To dry fry :
Dry coconut-1/4 cup
Items for masala:
Garlic cloves -4
Chili powder-1/2 tsp
Garam masala powder-1tsp
Fenugreek seeds-a little
In a pan add the dry roast items one by one and sauté it.
Add dry coconut/ dedicated coconut to it.
Then add them in the blender and to it add the garlic,ginger,turmeric,red chili,garam masala,fenugreek and grind them into a smooth paste.
Then in the pan add lil oil and add the de-seeded slit chili and sauté them and keep aside.
Then in the pan add little more oil and add cumin and curry leaves. And to it add the chopped onions and salt.
Then add the purée to it and add the tamarind water and half a cup of plain water.
Cover it with lid and cook for 5 to 7 minutes and then add one teaspoon of jaggery and then the sautéed green chili to it.
Then allow it to be on the low flame for 2 to 3 minutes and then remove it from flame. And serve this spicy hot gravy with biryani or roti.!