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:max_bytes(150000):strip_icc()/PHOTO-2020-09-08-16-43-41-DeniseDsilva-9155a5f747194234b14f2f82115295b5.jpg "Mirchi Salan (Curried Jalapeño Peppers) Recipe (1)")
Denise is the author of The Beyond Curry Indian Cookbook: A Culinary Journey Through India. She wrote the popular Beyond Curry column for Serious Eats starting in 2012.
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Updated May 01, 2019
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:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__09__20120109-Mirchi-Salan-Jalapeno-Peanut-Gravy-68e15db5af9c465bb190eed6655aa9e8.jpg "Mirchi Salan (Curried Jalapeño Peppers) Recipe (2)")
The combination of peanuts and green capsicum (a.k.a. jalapeños) is quite popular in Indian cuisine. Mirchi Salan, where mirchi means chilli pepper and salan roughly translates to gravy, is a popular dish in Hyderabadi homes. If you can't take the heat of the jalapeños, you could replace them with bell peppers.
There are many big flavors in this dish. And the peanuts lend a nice balance to the heat and roasted spices.
When I first tasted Mirchi Salan, it was as a side to a biryani that my friend had made. Like most Indians, she obsessed about the fact that one of her guests might be one of the 'curry drenchers' who needs to have gravy even with a biryani that's moist enough with all the masalas. I ended up eating embarrassing amounts of it. And taking the recipe home to make it the next day as well.
So, if a bunch of fresh green jalapeños are staring at you at a market, grab them quick and try out this recipe. You'll be giving the jalapeños and yourself a huge treat.
Recipe Details
Mirchi Salan (Curried Jalapeño Peppers) Recipe
Active15 mins
Total35 mins
Serves2 servings
Ingredients
4 tablespoons vegetable oil, divided
6 jalapeño peppers split lengthwise, seeds and ribs removed
1 tablespoon toasted andground cumin seed
1 teaspoon toasted and groundmustard seed
1/2 teaspoon toasted and groundfenugreek seed
2 tablespoons toasted and groundpeanuts
1 1/2 teaspoons toasted and groundsesame seeds
1 tablespoon red chile powder
1/2 tablespoon turmeric powder
6 medium cloves minced garlic(about 2 tablespoons)
1/2-inch piece ginger, grated (about 1 tablespoon)
1 tablespoon tamarind pulp
1/2 cup shredded coconut flesh
10 curry leaves
1 small onion, finely chopped (about 1 cup)
1 cup water
Kosher salt
1/2 teaspoon sugar
Directions
Heat 2 tablespoons oil over medium heat in a heavy bottomed lidded saucepan until shimmering. Slide in the peppers and fry until skin is lightly charred, about 5 minutes. Transfer to a paper towel-lined plate. Do not wipe out saucepan.
Combine cumin, mustard, fenugreek, peanuts, sesame seeds, chili powder, turmeric, garlic, ginger, tamarind, and coconut flesh in a small bowl.
Return pan to medium heat and add remaining oil. Heat until shimmering. Add the curry leaves and stir as they splutter, immediately add the onions and cook, stirring frequently, until translucent, about 5 minutes. Add spice paste and cook, stirring frequently until fragrant and oil separates from the spice paste, about 12 minutes.
Add water, salt and sugar to the mix. Stir and close the lid. Reduce to a simmer and cook for 10 minutes. Add the peppers and allow to cook without the lid for another 5 minutes until the flavor of the gravy infuses into the peppers. Serve hot with any Indian meal.
| Nutrition Facts (per serving) | |
|---|---|
| 532 | Calories |
| 42g | Fat |
| 38g | Carbs |
| 8g | Protein |
Show Full Nutrition Label
×
| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 532 |
| % Daily Value* | |
| Total Fat 42g | 54% |
| Saturated Fat 9g | 45% |
| Cholesterol 0mg | 0% |
| Sodium 713mg | 31% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 9g | 33% |
| Total Sugars 15g | |
| Protein 8g | |
| Vitamin C 15mg | 75% |
| Calcium 155mg | 12% |
| Iron 7mg | 37% |
| Potassium 645mg | 14% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
As an enthusiast deeply immersed in the culinary world, particularly Indian cuisine, I can attest to the rich tapestry of flavors that this Mirchi Salan recipe weaves. My journey into the realm of Indian cooking has been both an exploration and a passion, and this dish, in particular, holds a special place in my repertoire.
Mirchi Salan, a delightful amalgamation of jalapeño peppers and peanuts, exemplifies the nuanced balance that characterizes Indian dishes. The use of green capsicum, also known as jalapeños, adds a subtle heat that dances harmoniously with the roasted spices and peanuts. This dish, originating from Hyderabadi homes, showcases the versatility of peppers in Indian cooking.
Now, let's delve into the components of this exquisite recipe:
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Jalapeño Peppers (Mirchi): The star of the dish, these green jalapeños bring the heat and flavor. In this recipe, they are split lengthwise, with seeds and ribs removed to control the spice level.
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Spice Blend: The spice blend is a symphony of toasted and ground cumin seed, mustard seed, fenugreek seed, peanuts, sesame seeds, red chili powder, and turmeric powder. This combination adds layers of complexity and depth to the dish.
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Aromatics: Garlic and ginger, minced and grated respectively, infuse the dish with aromatic undertones, enhancing the overall flavor profile.
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Tamarind Pulp: Tamarind pulp contributes a tangy element, providing a delightful contrast to the heat and richness of the dish.
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Coconut Flesh: Shredded coconut flesh adds a creamy texture and a subtle sweetness to the curry, contributing to the overall balance of flavors.
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Curry Leaves: These aromatic leaves are a staple in South Indian cooking, lending their unique flavor to the dish as they splutter in hot oil.
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Onion: Finely chopped onion forms the base of the curry, bringing a mellow sweetness and depth to the overall flavor.
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Liquid and Seasoning: Water, salt, and a hint of sugar are added to create the curry base. This combination simmers to perfection, allowing the flavors to meld.
The cooking process is a meticulous dance of frying, toasting, and simmering, each step contributing to the final masterpiece. The peppers are charred, the spice paste is meticulously cooked until fragrant, and the curry simmers to infuse the flavors into the peppers.
This Mirchi Salan recipe is not just a culinary delight but a testament to the artistry of Indian cooking, where ingredients are harmonized to create a symphony of flavors. Whether you're a seasoned enthusiast or a novice eager to explore, this recipe promises a culinary journey through the vibrant and diverse landscape of Indian cuisine.
