Grand celebrations are in order when Mirchi ka salan is on the menu! A traditional Hyderabadi curry, it’s usually served with plain or biryani rice and chapati on special occasions such as weddings. It’s a deliciously spicy and grainy blend of red hot chilli peppers (mirchi) and ground peanut paste that we elevate with 100% natural flavours of our Yellow Chilli Vegan Mayo.
Chef's note:
- Whether you like your chillies fiery hot or mild, all varieties taste amazing in this Salan recipe. Even if you’re not a fan of the heat, you can still enjoy the curry by just removing the chilli seeds.
- Once you’ve picked your chillies of choice, carefully poke them with a toothpick or a sharp knife. The tiny holes or cuts in the chillies help avoid any oil splattering when you sautée them.
- Before mixing these chillies with your sautéed spices, add our 100% plant-based Yellow Chilli Mayo to the pan for extra flavour. Once ready, serve the dish with Hyderabadi biryanis, veg pulao or cumin rice, to enjoy a match truly made in heaven.
Ingredients:
- 3 tablespoons of Boombay’s Yellow Chilli Vegan Mayo
- 5 Bhavnagari or Pakoda Chilli, slit
- 1 tablespoon of Mustard
- 1 tablespoon of Cumin
- ½ Onion chopped fine
- ½ tablespoon of Turmeric
- ½ tablespoon of Chilli powder
- 1 tablespoon of Coriander powder
- ½ tablespoon of Cumin powder
- ¾ cup of Tamarind extract water
- Salt to taste
- ¾ cup of Water
- 2 tablespoons of Green Coriander
- Few Curry leaves
- Fried onion to garnish
Products Used:
1
Prep
Chop the onion and coriander. Slit the chilli.
2
Cook
- In a large pan heat oil and sauté chilli until blisters appear on the skin.
- Reserve keep aside.
- In the same oil, splutter 1 tsp mustard, 1 tsp cumin and a few curry leaves.
- Add ½ onion and sauté on medium flame.
- Now add all the spices and salt.
- Sauté on low flame until the spices turn aromatic.
- Add Boombay’s Yellow Chilli Mayo and mix well.
- Add 1 cup tamarind water and mix well.
- Add the chilli and mix, adjusting consistency as required.
- Cover and cook for 10 minutes or until the oil separates.
- Serve with plain rice or biryani
3
Garnish
Fried onions, coriander leaves.