Hyderabadi Mirchi Ka Salan
Stuffed jalapeno’s in a tangy coconut,cashew and sesame sauce
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: Hyderabadi Cuisine
Keyword: mirchi, mirchi ka salan, salan
Servings: 4 people
Author: Anjana Chaturvedi
- 8 Jalapeno's
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Mustard Seeds / Rai *
- 2 tbsp Tamarind / Imli pulp
- 2 tbsp Cooking Oil
- 1/2 tsp Salt / Namak
For Making The Paste
- 1/2 cup Fresh Coconut, Grated
- 2 tbsp sesame seeds /til
- 2.5 tbsp Cashew Nuts / Kaju
- 1 tsp Ginger / Adrak
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- 1 tsp Cumin Seeds / Sabut Jeera
- 1 tbsp Coriander Powder / Dhaniya Powder
- 1/2 tsp Salt / Namak
To make Paste
Soak cashew ( or use peanuts,I personally like the taste of cashews in this) and sesame in water for 15 minutes then grind with coconut and 2 tbls water ,make a paste then add all other ingredients( for paste) and grind again with little water.take out in a bowl
Slit chilies and remove the seeds.Stuff chillies with masala ( approx.1 t.s in each).
Heat 3 tbls oil in a pan ,stir fry chillies for 1 minute ,remove and keep aside Now add cumin and mustard in this pan,when start crackling ,add tamarind paste and stir fry for few seconds .
Add the remaining masala, fry for few seconds and add 1 and 1/4 cup of water. Mix and let it boil for 2 minutes on low heat.
Now add chillies, cover and cook for 2 minutes.
Mirchi ka salan is ready to serve
serving suggestions-best with biryani and paratha’s or as a side dish .