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….
MIRCHI KA SALAN
Ingredients
- 8 - 10 nos Green Chillies, Bajji / bhavnagari
- 1 tbsp Coriander powder / Dhania powder
- 1/2 tsp Roasted Cumin powder / Jeera powder
- 1 1/2 tsps Red chilli powder
- 1/4 tsp Turmeric Haldi
- lemon size Tamarind, soaked in water & pulp extracted
- 3-4 tbsp Oil
- Salt to taste
- Coriander leaves, to garnish
To grind ( Wet )
- 2 nos onion, large , diced
- 1/2 inch Ginger, piece
- 4 - 5 Garlic, flakes
To grind ( Dry )
- 1/4 cup Groundnuts peanuts
- 2 tbsps White sesame seeds
- 1 Poppy seeds / khus khus
- 1/4 cup Dry Coconut / Kopra
- 1 tsp Mustard seeds
- 1/2 tsp Cumin Seeds Jeera
- 1/4 tsp Nigella seeds / kalonji
- 5 - 6 Fenugreek seeds methi seeds
- few Curry Leaves
Instructions
- Wash ,pat dry green chillies .Then slit the green chillies vertically without cutting through.Gently remove the veins and seeds of it.
Grind :
- 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 .
Woww this is such a classic dish with biriyani love it.
Looks so rich & delicious 🙂
Wow.. thanks for the detailed recipe.. it’s my fav and I am very encouraged by your clear instructions!
Nice recipe and looks yummy..will try this..
love it…yummy
Thx Priyanka… do try n let me know the feedback…
Yummy…. Want to try it soon 🙂
Awesome recipe.. Ur instructions are very simple and clear.. I have prepared n number of times and absolutely love it.. thank u ????
Tried it today.. Awww its quite hottt.. Gravy came out really well..
I tried it today! Was super tasty!!!! Thanks for the wonderful recipes you share 🙂
Hi can we make the same salan with dried green peas instead of chillies? . I had eaten green peas salan at one of the restaurants and looking for its recipe.
Thanks for the recipe. Have some of these not spicy mirchi and intend now to make it for dinner