It is a traditional Hyderabadi dish prepared in weddings and special occasions. It is a spicy dish served with rice or chapati. The mirchi (chili) is cooked in spices, and peanut adds a grainy texture to this dish. Originally this is made with long spicy chilies available in India. Actually it is not Goan Cuisine but i really fell in love when ma darling friend Shabana Shaikh first introduce me and when i taste it was outstanding and when i ask her the ingredient she describe i knew this is will be incredible hearing with peanut, sesame & coconut accomplish with ginger, garlic, cumin, tamarind it is ma weakness and coconut too.
When i prepare @ home really just love coz it is never ending story with this salan.
Well this time i prepare this recipe from our darling Swati Pareek when i saw her share of Mirchi ka salan i knew it will be another speechless spread and just tried friend believe me it’s outstanding and @ home just love and had with chapati also next day gave ma office colleague she took just love it and ask me too being she is from. Middle East she too love. Glad that darling Swati Pareek spread was outstanding. Love u dariling 🙂
can also do check her site and many more drrroooling treasure she has in her blog to reach her blog i just note below
Green Chilli — 10 pieces
Onion — 1 big (chopped into lengthwise)
Mustard seeds — 1/2 tsp.
Curry leaves —- 5 piece.
Red Chully pwd. —- 1 tbsp.
Tamarind paste — 2 tbsp.
Water — 1/2 cup
Salt to taste
1. To blend separately :
Coconut – – 1/4 cup
Peanut — 2 tbsp.
Sesame seeds — 1/2 tsp
2. To blend separately :
Garlic — 3 cloves
Ginger — 1/4 tsp.
Coriander seeds — 1 tsp
Cumin seeds — 1 tsp.
Wash the chilly and slit one side discard the seeds (i discard coz we don’t have too much spicy- If need remove) then drain all the water or wipe for kitchen towel and make it dry.
Take a pan dry roast the sesame seeds & peanuts (dont roast coconut).
When it is cool then add to blender sesame seeds, peanuts and coconut and keep a side.
Then add the second ingredient to blend coriander seeds, ginger, garlic, cumin to fine paste.
Now take a pan add oil let it heat to medium toss the green dry chilly for 4 minutes don’t toss too much then take it off in the same pan and bit more oil add mustard seeds let it crack then add curry leave then add the 2 paste (cumin, coriander, ginger & garlic) and saute for a 3 minutes and then add onion and saute till it turn to translucent.
Then add the first paste (coconut, sesame seeds and peanuts paste) saute for while then add tamarind paste mix well add salt and half cup of water let it cook for while then add the fry chilly. and cook for 2 minutes.
check the gravy consistency if need thick or bit liquid check the salt according to the taste.
Serve with Naan, chapati, tandoori roti or biryani.
Plain flour — 2 cups
Lukewarm water — 3/4 cup
Onion seeds –2 tsp (it also called nigella seeds)
Bicarbonate of soda — 1 pinch
Oil — 2 tbsp.
Yoghurt – 2 ½ tbsp.
Salt 1 tsp
Ghee / Melt butter for brushing once cooked.
Take a bowl add the flour, bicarbonate soda, onion seeds oil, yoghurt add water and mix the flour to form a soft dough cover the bowl with cling film and let it rest for 1 – 2 hours to double in volume.
Put the oven on to 150°C and then knead the dough for a minute.
Divide the dough into 4-6 pieces and then using as little flour as possible, take a rolling pin and roll the dough into ovals shape (or any shape to your desire) take a baking tray add the naan and bake for 10 to 15 minutes and flip in the middle then you will see the golden color.
Then take it out and put in a cooling rack and brush with ghee or melted butter.
Serve with any veggie or non – veggie.
1. I use red chilly pwd. it is optional coz some green chilly may be spicy but mine was not much so i use and as i discard the
green chilly seeds.
2. Well in the main recipe there is yogurt i dont use i use more in tamarind according to your wise.