Bajji Milagai Salan Recipe – Authentic South Indian Chilli Gravy

Last Updated on 2 months by Neha Deshmukh

Bajji Milagai Salan Recipe – Authentic South Indian Chilli Gravy

Hey everyone! If you’ve ever enjoyed a flavourful South Indian thali, chances are you’ve encountered salan – a tangy, spicy gravy that just elevates everything it touches. Today, I’m sharing a recipe that’s particularly close to my heart: Bajji Milagai Salan. It’s a chilli gravy made with those wonderfully plump, slightly sweet Bajji Milagai chillies. I first made this when I was trying to recreate a dish my grandmother used to make, and honestly, it took a few tries to get it just right! But trust me, the effort is so worth it.

Why You’ll Love This Recipe

This Bajji Milagai Salan isn’t just about the heat (though it definitely has a kick!). It’s a beautiful balance of flavours – tangy tamarind, earthy peanuts, fragrant spices, and the unique sweetness of the chillies themselves. It’s surprisingly easy to make, and it’s the perfect accompaniment to biryani, idli, dosa, or even a simple roti. Plus, the aroma while it’s simmering? Absolutely divine!

Ingredients

Here’s what you’ll need to make this delicious Bajji Milagai Salan:

• 6 Bajji Milagai chillies
• 1 small gooseberry-sized ball of tamarind (about 20g)
• 1 onion
• 1 inch piece of ginger
• 4 garlic cloves
• ½ tsp jaggery
• ½ tsp chilli powder (adjust to taste)
• ¼ tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin seeds (freshly ground)
• 3 tbsp peanuts
• 1 tsp white sesame seeds
• 2 tbsp grated coconut
• 2 ½ tbsp oil
• 1 tsp mustard seeds
• ½ tsp fenugreek seeds
• 1-2 red chillies (optional, for extra heat)
• A little curry leaves

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Bajji Milagai Chillies: These are the stars of the show! They’re a bit milder than other Indian chillies and have a lovely sweetness. You can usually find them at Indian grocery stores. If you can’t find them, you can substitute with other mild, fleshy chillies, but the flavour won’t be quite the same.
• Tamarind: I always prefer to use a small block of tamarind and extract the juice myself. It gives a much fresher, more vibrant flavour than pre-made paste.
• Fenugreek Seeds: Don’t skip these! They add a subtle bitterness that balances the other flavours beautifully. A little goes a long way, so don’t overdo it.
• Peanut-Sesame-Coconut Paste: This is what gives the salan its signature richness and texture. Roasting the ingredients separately before grinding really brings out their flavour. Trust me, it makes a difference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slit each Bajji Milagai chilli lengthwise and shallow fry them in a little oil until they’re tender. This takes about 3-5 minutes. Set them aside.
2. Soak the tamarind in about ½ cup (120ml) of hot water. Once it’s softened, extract the juice, discarding the pulp.
3. Finely chop the onion, ginger, and garlic. Keep them ready – things move pretty quickly from here!
4. Now, dry roast the peanuts, sesame seeds, and coconut separately until lightly golden. Let them cool slightly, then grind them into a smooth paste with a little water.
5. Roast the cumin seeds in a dry pan for a minute or two until fragrant, then grind them into a fine powder.
6. Heat the oil in a pan. Add the mustard seeds and let them splutter. Then, add the fenugreek seeds, red chillies (if using), and curry leaves.
7. Sauté the onions until they’re golden brown. Add the ginger and garlic and cook until fragrant, about a minute.
8. Stir in the peanut-sesame-coconut paste, chilli powder, turmeric powder, coriander powder, and cumin powder. Cook for a few minutes, stirring constantly, until the oil starts to separate from the mixture. This is a good sign!
9. Add the tamarind juice, 1 cup (240ml) of water, the fried chillies, and the jaggery. Bring to a simmer and cook until the gravy thickens to your liking, about 10-15 minutes.
10. Finally, adjust the salt to taste and serve hot!

Expert Tips

• Don’t be afraid to adjust the amount of chilli powder to suit your spice preference.
• For a smoother gravy, you can blend the salan with an immersion blender after it’s cooked.
• Using good quality spices makes a huge difference in the final flavour.

Variations

• Spice Level Adjustments: If you like it really spicy, add more chilli powder or a few extra red chillies. For a milder salan, reduce the chilli powder or remove the seeds from the Bajji Milagai chillies before frying.
• Regional Variations in Chilli Type: My friend’s family in Andhra Pradesh uses a slightly different type of chilli – Guntur chillies – for a more intense heat. Feel free to experiment!
• Festival Adaptations – Pongal/Sankranti: This salan is a staple during Pongal and Sankranti festivals in South India. It’s often served with Pongal (a rice and lentil dish) and other festive treats.

Serving Suggestions

This Bajji Milagai Salan is incredibly versatile! Here are a few of my favourite ways to serve it:

• With hot, fluffy biryani – a classic pairing!
• Alongside idli or dosa for a flavourful breakfast or dinner.
• As a side dish with roti or paratha.
• Even with plain rice and a dollop of ghee – simple but satisfying.

Storage Instructions

Leftover salan can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for longer storage.

FAQs

• What is Bajji Milagai and where can I find it? Bajji Milagai are a type of mild, fleshy chilli commonly used in South Indian cuisine. You can usually find them at Indian grocery stores, either fresh or dried.
• Can I use pre-made tamarind paste? Yes, you can! Use about 2-3 tablespoons of tamarind paste, diluted in ½ cup of water. However, I recommend using fresh tamarind for the best flavour.
• How do I adjust the spice level of this salan? Reduce or increase the amount of chilli powder, or add/remove the seeds from the chillies.
• Can this salan be made ahead of time? Absolutely! It actually tastes better the next day.
• What is the best way to grind the peanut-sesame-coconut paste? Roasting the ingredients separately before grinding is key. Add a little water as needed to get a smooth, consistent paste.