HYDERABADI MIRCHI KA SALAN / MIRCHI KA SALAN RECIPE
Today i have for you all a famous classic dish from Hyderabadi cuisine . Any guesses ?? No no .. its not Hyderabadi biryani but the humble accompaniment ” Mirchi ka Salan ” without which biriyani can never taste the same ( at least for me !!! ) .Fried chillies dunked in the creamy sesame-coconut-peanut gravy with a hint of tangy tamarind is definitely something anybody can get addicted to.It’s spicy , tangy , rich and bursting with flavors . in short just YUMMM….. !!!!
I wanted to post Mirchi ka salan in my blog from long time. Mirchi ka salan actually means chillies in a peanut sesame base gravy . Typically it is made from long green chillies . But since they are sometimes super hot , to be on the safer side i use bajji chillies which are mildly spiced .Last week when i saw these chillies in the market i remembered mirchi ka salan and picked it up . Aah had a lovely feast weekend ( Yes make this dish only when you have time to cook and relish it later ) .If you enjoy hot and spicy food, pair mirchi ka salan with some biryani or plain white rice or even chapathi.. and indulge ….Here you go….
Wash ,pat dry green chillies .Then slit the green chillies vertically without cutting through.Gently remove the veins and seeds of it.
In a pan , dry roast peanuts, sesame seeds , poppy seeds and dry coconut , all seperately . peanuts and sesame has to splutter and kopra has to get crisp . Allow to cool .
Take roasted peanuts , sesame seeds and kopra into a mixer and make very very smooth powder .keep the powder aside .
Take onion, ginger and garlic into a mixer and make very very smooth paste .
Heat 1 tbsp oil in a wide pan and shallow fry the chillies till they are softened and lightly charred . Drain and set aside on paper towels.
Meanwhile , take about 2-3 tbsp oil in another pan . Add mustard seeds , cumin seeds , fenugreek seeds , nigella seeds .Once they splutter add curry leaves and onion - ginger - garlic paste . Saute well till raw smell goes and paste releases oil from the sides .
Once the paste is cooked add turmeric powder , red chilli powder , coriander - cumin powder and salt . Mix it well and quickly add water so that the spices dont get burnt .
Add the dry powder of sesame - peanut - coconut into it and Mix .
Next add tamarind pulp and salt to the gravy and mix. Adjust the consistency by adding desired quantity of water to the gravy . Bring it to boil .
Finally add fried green chillies and mix. Boil the gravy on sim till it thickens . Swith off , garnish with chopped coriander leaves .
Serve hot mirchi ka salan with biriyani / plain steamed rice / chapathi .
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