"Mirch" is green chilies but here is long capsicums. And "Saalan" means thick gravy .
Mirch Saalan is a typical Andhra Pradesh dish made with pan fried mild chillis now with long capsicums and simmered in a spicy sesame & peanut curry. And is typically prepared in traditional events and wedding parties.
A good saalan is when the oil leaves the sides of the gravy but also the balance of flavours; tangy, spicy, tad sweet and rich with the slightly charred mild chillies.
Particularly this type of curry you can't prepare in a hurry burry so give yourself enough time to roast, grind, fry, spice and simmer for the best results and tastefull curry.
Ingredients:
100 gms long green Capsicum
½ tsp turmeric powder
2 tsp ginger garlic paste
1 lemon sized tamarind extracted pulp
1 tomato cut into two halves
1 tsp mustard seeds
1 tsp kalonji seeds
1 tsp fenugreek seeds(methi seeds)
4 tbsp oil
½ tsp turmeric powder
2 tsp ginger garlic paste
1 lemon sized tamarind extracted pulp
1 tomato cut into two halves
1 tsp mustard seeds
1 tsp kalonji seeds
1 tsp fenugreek seeds(methi seeds)
4 tbsp oil
For the masala:
1 tbsp dry coconut
1 tbsp peanuts
1 tbsp sesame seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
1 medium sized onion thickly chopped
1 tbsp peanuts
1 tbsp sesame seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
1 medium sized onion thickly chopped
Preparations:
Heat a pan, dry roast each spices separately that is coconut, peanuts, sesame seeds, cumin seeds and coriander seeds.
In the same pan add sliced onions, smear oil and roast for two minutes.
Allow all the ingredients to cool.
Grind all ingredients into a fine paste.
Add salt, turmeric powder and rest it aside.
In another pan, add oil and heat it, add kalonji seeds, methi seeds, mustard seeds and let them crackle or pop up, add the green chillies, cover the lid and cook for about five minutes.
Lift up the lid, stir and cook for another five minutes.
Remove the chillies from the oil and keep aside.
Add ginger garlic paste into the tempered cooking pan stir add the grounded masala paste
Cook until oil separate from the masalas.
Add the tamarind pulp, stir well.
Add one sliced tomato.
Add water stir and give one boil to it.
Add the fried green capsicum into the curry and let it simmer for about 15 minutes.
Cook untill the oils seperate.
In the same pan add sliced onions, smear oil and roast for two minutes.
Allow all the ingredients to cool.
Grind all ingredients into a fine paste.
Add salt, turmeric powder and rest it aside.
In another pan, add oil and heat it, add kalonji seeds, methi seeds, mustard seeds and let them crackle or pop up, add the green chillies, cover the lid and cook for about five minutes.
Lift up the lid, stir and cook for another five minutes.
Remove the chillies from the oil and keep aside.
Add ginger garlic paste into the tempered cooking pan stir add the grounded masala paste
Cook until oil separate from the masalas.
Add the tamarind pulp, stir well.
Add one sliced tomato.
Add water stir and give one boil to it.
Add the fried green capsicum into the curry and let it simmer for about 15 minutes.
Cook untill the oils seperate.
Serve it with plain rice ,biryani or roti.