Mirchi Ka Salan

Tarla.Dalal's picture

Nov. 15, 2018

The Hyderabadi Biryani experience is simply incomplete without the quintessential Mirchi ka Salan. Mirchi ka Salan is a curry of Bhavnagari chillies, flavoured with a rich paste of roasted peanuts, coconut, sesame seeds and red chillies.
The spicy paste gives you a delectable kick, while tamarind pulp packs the extra punch. The chillies are not all that spicy, so it complements the paste very well.

Ingredients

Green chill peppers 6 ((bhavanagari chillies))
Raw peanuts 5 Tablespoon
Cumin seeds 2 1/2 Teaspoon ((jeera))
Sesame seeds 2 Tablespoon ((til))
Coriander seeds 2 Tablespoon ((dhania))
Whole dry kashmiri red chilies 1 , broken
Grated dry coconut 1 Tablespoon ((kopra))
Chopped garlic 2 Teaspoon ((lehsun))
Chopped ginger 1 Teaspoon ((adrak))
Oil 2 Tablespoon
Curry leaves 6 ((kadi patta))
Grated onions 3/4 Cup (12 tbs)
Garam masala 1 Teaspoon
Chilli powder 1 Teaspoon
Turmeric powder 1/4 Teaspoon ((haldi))
Tamarind pulp 4 Tablespoon ((imli))
Salt To Taste

Directions

MAKING:

1. Combine the peanuts, 2 tsp of cumin seeds, sesame seeds, coriander seeds, dry Kashmiri red chilli and coconut in a broad non-stick pan and dry roast on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside to cool.

2. Combine the roasted ingredients, garlic, ginger and ¾ cup of water in a mixer and blend to make a smooth paste. Keep aside.

3. Slit all the chillies lengthwise. Remove the seeds carefully using a small spoon and discard them.

4. Heat the oil in a deep non-stick pan, add the chillies and shallow fry them on a medium flame for 3 minutes, while stirring occasionally.

5. Remove the chillies and keep aside.

6. In the same deep non-stick pan, add the curry leaves and remaining cumin seeds and sauté on a medium flame for 30 seconds.

7. Add the onions, mix well and sauté on a medium flame for 2 minutes.

8. Add the garam masala, chilli powder and turmeric powder, mix well and sauté on a medium flame for 1 minute.

9. Add the prepared paste, tamarind pulp, salt and 2 cups of water, mix well and cover with a lid and cook on a medium flame for 17 minutes, while stirring occasionally.

10. Add the chillies, mix well and cover with a lid and cook on a medium flame for 4 minutes, while stirring occasionally.

SERVING:

11. Serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4