BM #90 Week 1 Day 2 -

This is a typical Hyderabadi dish served with Biryani. I have already tried this gravy here and here. We loved both the versions. 

My sister shared this recipe with me. Since we are fans of mirchi ka salan with any combination of ingredients, I tried this out.

I was surprised that there was no tomato, cinnamon, cloves etc and not even dhania jeera powder. But trust me on this, the addition of tamarind is the best part. The flavor was too good to pass. 

Tip to remember - upon cooling, this gravy thickens and so ensure that the gravy is slightly runny to begin with.


Ingredients - 

*Poblano Peppers 3
Cooking Oil 3 Tbsp
Cumin Seeds 1/2 tsp
Onions, finely chopped 1/2 cup
Salt, Jaggery, Red Chili Powder, Garam masala as needed
Coriander leaves, finely chopped for garnish
To Grind - 
Peanuts, roasted 4 Tbsp
Sesame Seeds, roasted 2 Tbsp
Poppy seeds, roasted 1 tsp
Coconut Powder 2 Tbsp
Ginger 1 inch
Garlic 3-4 cloves
Tamarind extract 2 Tbsp or as needed

* I usually use 10-12 Banana peppers as is but since the poblano peppers are huge, I deseeds,  cut into 1 inch wide and 2 inch long strips.


Method Of Preparation -

In a heated pan, add oil and pan fry the sliced peppers until they are slightly wilted but not cooked through.

Remove the peppers onto a plate and add cumin seeds in the remaining oil.

Saute the onions until they are golden brown.

While the onions are sauteing, grind the ingredients listed under 'To grind', adding as much water as is necessary to make a smooth paste.

After the onions are golden brown, add the paste from the previous step and let it come to a boil.

Add in salt, red chili powder, jaggery and garam masala.

Mix well and gently transfer the pan fried pepper slices.

Cover and let the gravy come to a rolling boil (about 4-5 minutes).

After the gravy comes together, remove form heat and garnish with chopped coriander leaves.

Serve with Pulao or Biryani.

BMLogo




Preparation Time 30 minutes
Serves 4-5

10 comments

  1. Srivalli Says:
  2. That's an interesting version Harini. Frankly speaking, I can't think beyond onions or tomatoes and almost impossible for me to come up with a recipe without either of these two...so its a good choice!..

     
  3. The masala for this gravy is so similar to what we use. I will try this recipe without the onion. Sounds very flavorful.

     
  4. The spice paste ingredients are so good Harini. It must give an amazing flavour to the salan. Love the idea of making it vegan.

     
  5. Priya Suresh Says:
  6. Omg, this is simply fabulous, the word vegan tempts me to make this vegan Mirchi ka salad as soon as possible. Lovely dish there.

     
  7. Wow Harini. This mirchi ka salan sounds very flavorful with all those ingredients.

     
  8. Code2cook Says:
  9. surely this mirchi ka salan will go tasty with pulao. This gravy has come out awesome. Great share.

     
  10. Sapana Behl Says:
  11. Wow, you have two other versions of mirchi salan, will try them all. This one looks very comforting and tasty.

     
  12. Preeti Garg Says:
  13. Love this mirchi ka salan... Perfect with steamed rice.

     
  14. Sandhiya Says:
  15. Wow, mirchi ka salan looks so delicious and love the masala goes into the gravy, it surely tempting !!! Will give it a try soon.

     
  16. sounds so delicious - love the combnation of ingredients used - would love to try this

     
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