Salam to Salan with Banana Peppers: Mirchi Ka Salan

Summer in Houston seems similar to summer in Andhra. If you venture out in the afternoon, you’d sure get a blinding headache from the radiant heat. It is so hot right now, even Tabasco sauce would seem milder. One could cool off with a drink of Tabasco sauce… weatherman joke on local TV. But anyway, to counter the heat with something hotter, I made mirchi-ka-salan with banana peppers from the backyard. Bharathiyan way to keep the cool during hot months. :)

Banana Pepper from Backyard

Mirchi Ka Salan with Banana Peppers
(for four adults, for two meals)

Mirchi (Banana Peppers)
10 medium-sized banana peppers
Slice into half and remove the stem, white pitch and seeds. Cut the peppers to bite-sized pieces. (Wear gloves for sensitive skin.)

Salan:

To prepare salan, we need the following ingredients.
1/4 cup peanuts – roasted and skins removed
1/8 cup sesame seeds – toasted
4 dried red chillies (Indian variety)
1 tablespoon – coriander seeds
1/2 teaspoon – cumin
4 cloves and 1 thumb length piece of cinnamon
1×1 inch piece of ginger and 2 garlic cloves
1/2 teaspoon salt
2 tablespoons thick tamarind pulp
Fry the spices to fragrance on low heat. Take the roasted spices and other ingredients mentioned in the list above in a blender. Add about a cup of water and grind the ingredients to smooth paste. I usually add about a tablespoon of jaggery/sugar to this mix, to bring a mild-sweet flavor to salan paste.

Making of Mirchi ka Salan:

In a pan, heat about a tablespoon of peanut oil. Add the banana peppers. Saute to tender. Add the prepared salan paste. Add about half cup of water and mix. Have a taste, and adjust salt, sour(tamarind), sweet(jaggery) levels to your liking.

Cover the pot and simmer for about 15 to 20 minutes on medium-low heat, stirring in-between. The color of salan sauce darkens and thickens. Mirchi ka Salan will be ready. Taste great with chapati or rice.

Chapati with Banana Pepper Ka Salan

Mirchi Ka Salan with Chapati ~ Meal Today and For JFI:Mirchi at Vysh’s Cardamom

© Recipe and Photos Copyright 2009 Indira Singari.

19 Comments

  • By Sonu, June 22, 2009 @ 8:30 pm

    A delicious recipe Indira. Bookmarked! Thanks for sharing.:)

  • By Cilantro, June 22, 2009 @ 8:58 pm

    I have read that eating spicy food infact cools the body. Delicious recipe.

  • By Preethi, June 22, 2009 @ 9:00 pm

    very interesting..should try!

  • By Hari Chandana, June 22, 2009 @ 10:41 pm

    Looks Perfect & Delicious… Very tempting..Thanks for the interesting recipe :)

  • By Uma, June 22, 2009 @ 11:24 pm

    Sunday evening we had to wear sweaters for my son’s soccer game! Enjoy summer while it lasts. This side we are in for a short summer this year.
    Nice recipe.

  • By Rashmi, June 23, 2009 @ 2:40 am

    Hi Indira,

    I see your website every other day in the office especially before going home, to get good ideas on cooking. You are fantastic Indira … thank u so much… by the way, is this very spicy ? my husband does not like spicy food… but i want to taste it :)

  • By Parita, June 23, 2009 @ 4:05 am

    Looks delicious!

  • By Ranjan, June 23, 2009 @ 5:24 am

    Indira, sounds delicious can’t wait to try it. Want to try it today so will be off in my lunch hour to buy banana peppers. Might not be able to get yellow ones so hope it turns out OK with red or organge ones.

  • By vineela, June 23, 2009 @ 9:02 am

    thanks for sharing the recipe,Indira.
    Picture is excellent.

  • By sailaja, June 23, 2009 @ 9:38 am

    where is the hyderabadi biryani? this is supposed to be eaten with biryani :(

  • By ss, June 23, 2009 @ 10:19 am

    Hi Indira,

    This site very thoughtful, Salan looks Delicious!!
    I’m more attracted at chapati.

    Can you please provide the procedure/steps for that chapati.

  • By Sowmya, June 23, 2009 @ 2:03 pm

    Thank u for the recipe Indira… I have never tasted this dish, but heard that it will be spicy and good. Wanted to taste sometime…

    The picture looks very tempting, especially with the beautiful roti. Wow ! Your site never stops making me feel hungry.

  • By Padmaja, June 23, 2009 @ 2:11 pm

    Indira,

    What does your mom-in-law think of all of this blogging business?

    Mirchi ka salan is yum. thanks for posting. I make it without garlic sometimes too and it’s still tasty, but satisfies all the various religious factions of my family who don’t eat onions and garlic.

  • By DK, June 23, 2009 @ 6:16 pm

    LOL at the weatherman joke! I made Mirchi Ka Salan last week – of course not to counter the heat but cos I saw some beautiful peppers in the market!

    The salan looks delicious Indira.Pranams to your in-laws

  • By Priya, June 24, 2009 @ 2:08 am

    Wow such a delicious dish..looks fabulous!

  • By Kay, June 24, 2009 @ 8:18 am

    I’ve never tried banana peppers, Are they very hot by themselves? I’ve never tried salans before. The mirch ka salan looks so good, tempting me to give it a try. :)

  • By Madhuram, June 26, 2009 @ 12:11 am

    I too have never tried the banana peppers and salan. The ingredients list is very tempting though.

  • By R Nathan, July 10, 2009 @ 2:19 pm

    Hi,
    Sounds great – can this be prepared using Italian Sweet Peppers? http://farm4.static.flickr.com/3658/3413846101_6fc9b246da.jpg

    Please let me know!

    Yes, this recipe can be made with sweet peppers.
    -Indira

  • By Aruna, September 21, 2009 @ 2:13 pm

    Indira, The recipe looks delicious, I have all the ingredients to try out, but the recipe mentions I teaspoon of Cinnamon & cloves, that seems to be a bit lot, can you please confirm…?

    Thanks
    Aruna

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