Mirchi ka Salan

About Mirchi ka Salan

Ingredients

• Large green chillies 7 to 8
• Oil 2 tbsps
• Sesame seeds 3 tsps
• Mustard seeds 1 tsp
• Dried red chillies 2 to 3
• Peanuts, roasted ¼ cup
• Medium onion, grated 1
• Ginger, finely chopped 1 tsp
• Garlic, finely chopped 1 tsp
• Curry leaves 9 to 10
• Fresh coconut, scraped ½ cup
• Cumin seeds ½ tsp
• Tamarind pulp 1 tbsp
• Sugar 1 tsp
• Salt to taste

How to Make Mirchi ka Salan (Stepwise Photos)

Method

1. Slit green chilli lengthwise without cutting through.
2. Heat 1 tbsp oil in a non-stick pan, add the chillies and saute till they are just done or for 3-4 minutes, taking care that they do not brown.
3. Heat another non-stick pan, add sesame seeds and roast till they begin to plop. Add mustard seeds, red chillies and peanuts and roast till fragrant. Add onions, ginger, garlic, 3-4 curry leaves and coconut and saute till coconut becomes a light brown. Set aside to cool.
4. Transfer the mixture into a blender jar and blend to a fine paste adding sufficient water.
5. Heat the remaining oil in the first pan, add cumin seeds, remaining curry leaves and ground paste and saute till oil begins to separate.
6. Add chillies and 1 cup of water, mix well and simmer for 5 minutes.
7. Add tamarind pulp, sugar and salt and mix well and simmer for 1-2 minutes.
8. Transfer into a serving bowl and serve hot with biryani.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps