Mirchi Ka Salan

Name: Mirchi Ka Salan
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 medium red onion, grated; ½ cup (75 grams) roasted peanuts; 1 teaspoon cumin seeds; 1-inch (2½-cm) piece fresh ginger, chopped; 2 dried red chiles, stemmed and broken; ½ teaspoon brown mustard seeds; 6 to 8 cloves garlic, peeled; 8 to 10 fresh curry leaves; ¼ cup (35 grams) sesame seeds; 1 tablespoon coriander seeds; 18 to 20 plump green chiles (2 inches/5 cm long); 1 quart (800 ml) plus 2 tablespoons vegetable oil; ¾ teaspoon table salt; 1 teaspoon ground turmeric; ½ tablespoon tamarind pulp

Sautéed chiles with peanuts and curry leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

In India, chiles are the essence of the cuisine in all of the regions. Some like it hot and some like it mild, but in Hyderabad, where the spicy Andhra cuisine rules the roost, this hot chile preparation is a must with the area’s famous Hyderabadi biryani; a raita or chutney might be served alongside the biryani. My version is mildly spiced.

Ingredients

Asia
India
Telangana: Hyderabad
Main course
Spicy
Vegan
Gluten-free

Ingredients

Method