Maharashtrian Mirchi Panchamrut – A Tasty Version of Mirchi Ka Salan Recipe
This Mirchi Panchamrut or Mirchi Salan is a Maharashtrian styled recipe. Mirchi Panchamrut is sweet, tangy and mildly spicy recipe (spiciness completely depends on the chilies we choose). It is one more addition to my vegan recipes family and is suitable for vegans and Jainism followers who don't eat onion and garlic. Mirchi Panchamrut's variation is known as Mirchi Salan in Hyderabad (Telangana) region of India.
Mirchi Panchamrut and Mirchi Salan are more over same recipes and the ways of preparing both are quite similar. However, the difference is in just a few ingredients. Mirchi ka Salan recipe is basically served with Hyderabadi Biryani and Mirchi Panchamrut is accompanied with Puran Poli on festive seasons along with some other varieties of dishes.
Mirchi Panchamrut recipe is thick gravy or curry based side dish which goes well with Puran Poli or Obbatu (or Holige). It also tastes amazing with Jowar roti or Bajra roti and can even go well with rice recipes as a side dish. On a side note, Puran Poli or Holige is a sweet Indian flat bread or roti recipe made up from boiled gram lentils, and cooked with jaggery to form thick mixture. The mixture is stuffed in wheat dough balls and rotis are rolled out to make Puran Poli or Holige.
Gravy or curry for Mirchi Panchamrut is prepared from roasted peanuts powder and roasted sesame powder along with some other ingredients and few spices. As this is Maharashtrian styled recipe, adding jaggery is important as Maharashtrian and Gujarati recipes has some light sweet taste to the recipes.
Quite similar ingredients of Mirchi Panchamrut are used to make Andhra styled Mirchi ka Salan gravy like roasted peanuts powder and roasted sesame powder. along with some dry coconut. Some people choose to add onions, garlic, ginger etc too. In Hyderabadi Mirchi Salan, jaggery is not used.
As I mentioned earlier, Mirchi Panchamrut is accompanied with Puran Poli on festive seasons and any Maharashtrian or Gujarati festive recipes or puja thali (naivedya or bhog) recipes doesn't contain onion or garlic. However, still these festive meals taste amazing and that's the speciality of festive recipes. It might be similar in some other regions of India as well.
Get set and ready to check this quick Mirchi Panchamrut which is a vegan recipe. To check many more such tasty food recipes in video formats, you can also visit FoodQuench’s YouTube Channel.
- 100 grams Green Chilli
- 40 grams Roasted Peanuts Powder
- 1.5 tablespoon Roasted Sesame Powder
- 3 tablespoons Oil
- 1/4 tablespoon Mustard Seeds
- 1/8 tablespoon Asafoetida
- 1/4 tablespoon Turmeric Powder
- 1/2 tablespoon Cumin Powder
- 1/2 tablespoon Coriander Powder
- 1/4 tablespoon Salt (or as per taste)
- 3 tablespoons Tamarind Pulp
- 2 tablespoons Jaggery
- 2 tablespoons Coriander (finely chopped)
- Preparation Steps
We just need some simple preparation for this Mirchi Panchamrut recipe.
- Soak tamarind in hot water for about 10 minutes or just boil tamarind in water for about 5 minutes and once tamarind has cooled down, squeeze out the pulp.
- Roast some peanuts on a medium flame for 5 to 7 minutes, peel off and grind to make peanut powder.
- Similarly, roast sesame seeds for 1 to 2 minutes on medium flame and grind.
Rinse green chilies. Cut into half as shown in ingredients image above.
Heat Kadhai and add oil to it. After oil becomes hot, add mustard seeds and allow to splutter.
Then add turmeric powder and asafoetida to it.
Now add green chilies to it.
Mix well and allow to cook until you see nice roasted spots on chilies.
At this stage add tamarind pulp, cumin powder, coriander powder, roasted sesame powder, roasted peanuts powder, salt and tamarind.
Add water to adjust consistency (not too much water).
Mix well, close the lid and cook on medium flame until gravy thickens (would take 5 to 6 minutes).
Mirchi Panchamrut is nicely cooked and ready. At last, add finely chopped coriander and mix well.
Rinse and finely chop coriander only at the time of serving which helps to maintain coriander's nice green colour.
Mirchi Panchamrut is ready and believe me it really tastes amazing. I love to eat these slight oil roasted, soft chilies cooked with some spices. I am sure you would definitely going to love this recipe too.