If you have ever attended a Pakistani wedding, you must have tasted this finger licking ‘Mirchoun Ka Salan’, usually as a part of a the salad bar. Now you can make it at home.. It is super easy and adds a kick to any meal, be it a simple Daal Chawal or any fancy dinner party.
This recipe made its way to our home, all the way from Abu-Dhabi… from my cousin, who lives there… (I told you guys before.. my maternal side of the family lives to EAT!). So that’s all I know about the whereabouts of the origins of this recipe.. but it is one heck of a yummy mirchoun ka saalan, so I tired it and HAD to share it!
Mirchoun Ka Saalan
- 250 gm Green Chillies (Whole with a little slit in the middle, so the masala can go in)
- 250 gm Onion (Finely sliced)
- 125 gm Tamarind Pulp (Imli…, you can adjust it according to your taste)
- 2 tbsp. Whole Coriander Seeds (Sabut Dhanaya)
- 1 tsp. Cumin Seeds (Zeera)
- 3 tbsp. Ground Coconut (Fresh or dry, both would work)
- 3 tbsp. Roasted Peanuts
- 1 tbsp. Roasted Almonds
- 1/4 tsp. Turmeric Powder (Haldi)
- 1 tbsp. Ginger Garlic Paste
- 1 Cup Oil (You can use a bit less too,I used about 3/4 cup and then took the extra out after cooking..)
- Fry the green chillies in oil till they become a little soft. Take them out and keep them on the side. (If the green chilies you are using are very spicy, you can discard the seeds..)
- In the same oil, fry the onions till they turn brown in color.
- Add a cup of water to the onions and add the ginger garlic paste, salt and haldi to it. Cover it and let it cook on low for about 20-30 minutes on low flame..
- In the mean time, roast the dry ingredients (Sabut Dhanya, Zeera, Coconut, Peanuts and Almonds) and then grind them into powder.
- Once the gravy is a lil done and looks like the below, puree it with a blender (I use a hand held blender – just make sure that you take the pot off the flame when you do that..)
- Add the roasted ground masala to it and let it simmer so the oil comes up (At this point, I discarded some of the oil, as it surfaced on top…).
- Add the fried green chillies and tamarind pulp and simmer for a little more.
- You can add curry leaves if you like.. its optional.. (I didn’t add them).
Wasn’t the easy? It is definitely a MUST try! And by the way, this was my first attempt at, and it turned out perfect!
So enjoy this yummy tangy Mirchoun Ka Saalan…
and have a great weekend!