Mirchi Salan ~ Green Chilli Curry
Recipe type: side dish, vegetarian
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 10-12 green chillies, long variety like Serrano or Cayenne
  • ¼/59mL vegetable or Canola oil
  • 1 large onion, roughly chopped
  • 2 teaspoon garlic, minced
  • 2 teaspoon ginger, minced
  • 1 tablespoon dessicated coconut (not sweetened flaked)
  • 2 teaspoons sesame seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • tamarind, golf ball size or 1 teaspoon paste
  • 11/2 cups/354mL hot water
  • 12-15 curry leaves
  • 1 teaspoon salt
  1. Prepare the chillies first; keep intact but split down the middle.
  2. Remove the seeds and white ribs (they don't have to be totally clean)
  3. Soak in cold water for about 30 minutes.
  4. Put the tamarind in 11/2 cups warm water and let soak and soften.
  5. Meanwhile, dry roast the spices and grind.
  6. In a small, heavy skillet or pan, dry roast the cumin seeds, sesame seeds and coconut, one at a time.
  7. Roast until lightly golden and fragrant. Once cooled, grind all together in a spice grinder.
  8. In the same pan, add a drop of oil and brown the onions.
  9. Once the onions are browned, cool slightly and grind in a blender or food processor until fairly smooth. Add a drop of water if needed.
  10. Remove the chillies from the water and dry them.
  11. In a medium pan or skillet, add the ¼ cup of oil, fry the chillies until lightly brown.
  12. Remove the chillies from the oil and put aside.
  13. In the same oil, add the curry leaves and allow to splutter for a minute or two.
  14. Add the onion paste, garlic and ginger. Cook for minute.
  15. Add the ground spices, coriander powder and turmeric powder. Cook for a minute.
  16. Add the chillies and mix. Cook for a minute or two.
  17. Strain the tamarind water, squeezing the tamarind to get all the tang.
  18. Add the water to the pan with the chillies.
  19. Bring up to a simmer and cover.
  20. Cook until oil begins to float on top, about 15-20 minutes.
  21. Stir occasionally to make sure onions are not sticking to the bottom.
  22. Add more water if needed for consistency.
  23. It should be thick, paste like masala.
  24. Add the salt and check, add more if desired.
  25. The sauce should have a spicy, tangy after taste.
  26. (You can add more tamarind water if you want it tangier)
  27. Take off the heat.
  28. Curry can be served hot, warm or room temperature. It's even good cold.
  29. Serve with biryani as a side.
  30. Tastes great with white rice too, soft bread and Indian flatbreads called parathas.
Recipe by Coffee and Crumpets at https://www.coffeeandcrumpets.com/mirchi-salan-green-chilli-curry/