Murchi Ka Saalan: A very hot and flavorful pepper curry

Mirchi ka Saalan

(Hot Pepper Curry: Hyderabadi Style)

(Adapted From: P. Karan:  Hyderabadi Cuisine)

Serve 10-12 as a side dish 

½ lb. long green chillies (can use serranoes) slit in half, seeds and stems removed

2 red peppers

2 green peppers

6 anaheim peppers

2 onions, medium (10-12 oz), cut into 4-6 pieces each

1” piece (about 1 Tablespoon) ginger

5-6 garlic cloves (about 2 Tablespoons) skinned removed

1 tbs coriander seeds

1 tsp Cumin seeds

3 tbs sesame seeds

¼ cup peanuts

1½ tsp white poppy seeds

2 tbs desiccated unsweetened coconut

¼ tsp fenugreek seeds

¼ tsp turmeric powder

I tsp red chilli powder

1/2 tsp jaggery (gur or natural cane sugar)

75 gm seedless tamarind or 3 tbs of Concentrated Cooking Tamarind (from Thailand)

6 curry leaves

1 cup oil

Salt to taste

Wash green chillies, cut in half and remove seeds and stems. Cut all peppers (after seeding) into 1-2 inch pieces.

     

Soak seedless tamarind pulp in one cup of warm water. Mash and sieve to get tamarind water. As an alternate use 3tbs of Concentrated Cooking Tamarind dissolved in ½ cup of warm water.

Roast the onions on a griddle till they soften and turn a pale golden brown (or place them in the broiler and broil until lightly charred on all sides).

Dry roast together over medium heat coriander seeds, cumin seeds, sesame seeds, peanuts, poppy seeds, coconut and the fenugreek seeds till they darken lightly and start  emitting aroma.

Grind together the roasted onions and spices along with ginger, garlic, salt, turmeric, red chilli powder, and jaggery into a fine paste. Mix with tamarind water.

Heat oil.  Fry all of the chillies in small batches until they have golden brown spots.  Remove to a colander to drain off excess oil.  

After all of the chilles have been fried, remove all oil except for 3 tablespoons (approximately).  Add curry leaves to the oil and after a few seconds add ground spices mixed in with tamarind water. Cook for 10 minutes and then add the fried green chillies. Cook over medium heat, stirring occasionally. Add little water while cooking, in desired. Cook until the consistency of this dish is slightly on the thick side (about 20 minutes).

Serve this dish by spooning thick sauce over the peppers.