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Recipes >> Curry Recipes > Curried Jalapenos Mirchi ka Salan

Curried Jalapenos Mirchi ka Salan

Curried Jalapenos Mirchi ka Salan
Prep Time
15 min
Cook Time


A very tasty and a little spicy curry generally served with Indian biryanis, this salan is basically a hyderabadi dish. It has got the authentic taste of all the Indian spices and relished by everyone. Mirchi ka salan is traditionally served as an accompaniment to biryanis. But I like this with any type of pulav. This gravy is referred as tili-falli gravy.
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Source:  M Miinnaall
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  • Green chili 4-5 (jalapeños)
  • Oil 2 tbsp
  • Onion 1 big size
  • Garlic 6 to 8 cloves
  • Ginger 1 inch piece
  • Curry leaves 8
  • For Dry Masala:
  • Sesame seeds 2 tbsp
  • Roasted peanuts 1/2 cup
  • Whole red chili 2 (if you want little spicy)
  • Coconut powder 1 tbsp
  • For Tempering:
  • Panch puran 1 tsp
  • Turmeric powder 1 tsp
  • Coriander powder 1 tsp
  • Tamarind pulp 2 tbsp
  • Salt to taste
  • Oil for fry

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Cooking Directions

  1. Wash, wipe and slit green chilies lengthwise remove stems and deseed chilies.

  2. Heat oil in kadai/wok and deep fry chilies for one min. Keep aside.

  3. Peel, wash and cut onion, ginger and garlic and grind it into paste.

  4. Make paste of sesame seeds, roasted peanuts, coconut powder and red chilies.

  5. Now heat 2 tbsp of oil in a pan and add panch puran, let it crackle and add curry leaves. Add onion paste and sauté till onion turns light golden brown. Add turmeric powder, coriander powder, mix well add dry masala paste and cook for 2-3 minutes.

  6. Stir in one and half cup of water and bring it to boil. Cook for 10 minutes on medium heat.

  7. Add tamarind pulp and fried green chilies along salt and cook on low heat for 10 more minutes.

  8. Ready to serve.

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