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Recipe Name: Mirchi ka Salan (tangy chilli gravy)  
Category: Indian Regional Sub Category: Andhra


Prep Time Cook Time Serves



Large green chillies/capsicum   250 gm
Sautéed onion paste   100 gm
Ginger garlic paste   25 gm
Coriander leaves   10 gm
Mustard seeds   05 gm
Cloves   02 gm
Curry leaves   05 gm
Tamarind   50 gm
Cooking oil   50 gm


  • Slit and deep fry the green chillies in hot oil. Remove and keep aside.
  • Roast and grind together ingredients for the paste.
  • Soak the tamarind in a cup of water and extract pulp.
  • Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
  • Mix the sautéed onion paste and stir for 3 minutes.
  • Add the salan paste and continue stirring.
  • Pour 15 ml of water at intervals to avoid paste sticking to the pan.
  • Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy resembles the consistency of a sauce.
  • Add the salt and the fried chillies to the hot gravy.
  • Boil the gravy for 1 minute.
  • Remove and garnish with finely chopped coriander leaves.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   -
Amount Per Serving
Calories  Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs