Mirchi Ka Salan Recipes

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Mirchi Ka Salan Recipe Recipe

Mirchi Ka Salan Recipe

02.26.11 by Jackie

I just learned how to make a variant of mirchi ka salan by Sheerin Auntie, who came to visit us during winter break week. This version is made with only white sesame seeds and originated from the region of Lucknow (Lakhnau) where Abbi, my husband Lulu's late grandfather was born. The previous version was taught by Baji (Lulu's late grandmother); they lived in Hyderabad where mirchi ka salan is made with peanut, fresh coconut and sesame.

The sesame seed variant is quite a bit milder. The sesame seeds are blended into a thick paste (tahini), then added to cumin-flavored oil (baghar). Whole chile peppers are cooked in the sesame mixture until softened. A drizzle of lemon juice finishes the dish. It's as simple as that. Prior to cooking the mirchi ("chiles" in Urdu), I had to be brave and estimate the level of spiciness of the peppers. If the heat is too fiery, you could cut a longitudinal slit and remove the seeds and more of the sesame sauce will enter in the cavity of the chiles for a milder taste.


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Mirchi Ka Salan Recipe (Indian Spicy Food) Recipe

I think I've said it many times: my husband's late grandmother (I called her Baji) was an exceptional cook. She used to make a specialty from Hyderabad called mirchi ka salan very often for my father-in-law. He absolutely loves spicy food. I know Daddy misses Baji's cooking, so I try to make his favorite dishes as often as possible.

The dish is very spicy due to the use of a large quantity of chiles (mirchi in Urdu) and the sauce (salan) is the same masala sauce made of onions and Indian spices that is used in many other Indian dishes. For this particular dish, you don't want to go over-board and use fiery chiles such as Habaneros. I chose milder Anaheim peppers. Finally, if you’re afraid of the heat, don't forget to accompany this dish with a tall glass of lassi to soothe your taste buds. 


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