Wednesday, March 21, 2012

Mirch Ka Salan (Hot Chili Peppers in Tangy Peanut Sauce)

Anaheim Peppers (Bajji Milagai) - 4 
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida - a pinch
Turmeric powder - 1/2 tsp
Chili powder - 1/2 tsp
Ginger Garlic paste - 1/2 tsp
Tamarind pulp - 1 tbspn disssolved in 1/4 cup water
Oil - 2 tbspns
Salt - to taste

For the masala;
Coconut (grated or chopped) - 1 tbspn
Poppy seeds(kasa kasa) - 1 tbspn
Sesame seeds - 1 tbspn
Peanuts - 1 tbspn
Coriander seeds - 2 tsp
Cumin seeds - 3 tsp
Oil - 1 tsp


Wash, wipe and slit chilies lengthwise into two or quarters. Heat sufficient oil in a kadai and fry for 5 minutes. Drain and place on absorbent paper and set aside.

To make masala paste, roast the sesame seeds, poppy seeds, coriander seeds, cumin seeds, peanuts and coconut with 1 tsp of oil. Cool and grind them to a paste.
Heat 2 tbspns of oil in a pan, add mustard seeds and let them splutter. Then add fenugreek seeds and asafoetida. Now add turmeric powder, ginger garlic paste and saute for a minute. 
Add the tamarind pulp with the water. Let them cook for a while.

Now add the masala paste, chili powder and cook for three minutes, stirring constantly and add the fried chilies and salt. Reduce the heat and cook for ten minutes.
Serve hot with Basmati Rice.


  1. spicy and tempting!!I tried capsicum curry using tangy peanut sauce....will try this recipe

    1. peppers always tastes good..try this pepper..let me know your feedback

  2. Wow it is looking awesome recipe. Pic is beautiful.