High levels of spice is one among the uniqueness of Andhra Cuisine. Be it Gutti Venkaaya or Hyderabadi Biryani or Pappu koora or Gongura pickle – all of this can be enjoyed best when it’s on the spicier side.
One such Andhra dish which is one among the top picks in my household is the Mirchi Ka Salan (curried chillies). There is super ‘hotness’ even in the name of this dish!
Chillies dunked in the gravy made out of peanuts, dry coconut and spices are sure to impress your palate.
Here is the recipe for HOT Mirchi Ka salan.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serrano Peppers – 8-10
Onions – 1
Tomatoes – 2
Garlic – 1 clove
Shredded Dry coconut – 1/2 cup
Peanuts – 1 cup
Coriander leaves – for garnishing
Oil – 2 tbsp
Salt – as per taste
Red Chilli Powder – 1 tsp
Garam Masala – 1.5 tsp
Coriander Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Dry roast the peanuts and keep it aside.
In the same wide bottomed pan, heat oil. Sauté chopped onions and garlic till translucent.
Now, add the chopped tomatoes and salt. Mix well and sauté till the tomatoes are mushy.
Now, add all the spice powders – red chilli powder, garam masala, coriander powder and cumin powder. Mix well.
Add the shredded dry coconut. Mix well and sauté for few minutes.
Keep it aside and allow to cool down.
Once cool, blend the peanuts and the tomato-onion mix with 1 to 1.5 cup of water into a fine paste and keep it aside.
Meanwhile, heat 1 tsp of oil in the same pan, make lengthwise slits to the serrano peppers and shallow fry for few minutes. Keep them aside.
To the same pan, add the blended tomato-onion mix, tamarind paste and water to adjust the gravy consistency. Mix well and allow to boil for 5-6 minutes. Make sure to cover since the gravy has the tendency to splutter.
Next, add the fried serrano peppers. Mix well but gently. Keep on flame for 5-8 minutes.
Garnish with chopped coriander leaves and serve hot with some hot rotis.