Photograph of the finished Mirchi ka salan

India · Ớt xanh om sốt lạc vừng Hyderabad

Mirchi ka salan

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Roasted peanuts Roasted peanuts 2.8 oz
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 1.4 oz
  • Photograph of Shredded coconut Shredded coconut 2.1 oz
  • Photograph of Sour tamarind Sour tamarind 1.4 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Mustard seeds Mustard seeds 0.3 oz
  • Photograph of Curry leaves Curry leaves 16 leaves
  • Photograph of Turmeric powder Turmeric powder 0.1 oz
  • Photograph of Red chilli powder Red chilli powder 0.3 oz
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Roast peanuts, sesame seeds, and grated coconut separately until fragrant, then blend them with a little water to make a thick sauce.
  2. 2 Slice the green bell peppers lengthwise, fry them quickly in hot oil for 2 minutes, then remove them from the oil.
  3. 3 Sauté mustard seeds with curry leaves, then add onions, ginger, and garlic and stir-fry for 4 minutes.
  4. 4 Pour the peanut and sesame sauce, turmeric powder, chili powder, and tamarind juice into a pot, and simmer over low heat for 15 minutes until the oil rises.
  5. 5 Add the fried chilies and simmer for another 10 minutes, season with salt, then let it rest to absorb the flavors.

With an appliance

  • Air fryer 48 min

    Replace step 2: lightly spray oil onto the scored bell peppers, fry in an air fryer at 190 degrees for 6 minutes, and flip at the 3rd minute to sear the skin evenly. Keep steps 3 to 5 the same.

Start cooking