Mirchi ka salan is a hyderabadi delicacy which is generally made as an accompaniment for Biryani. Mirch refers to chilies and Salan means curry or gravy… chilies cooked in a spicy curry which is sweet, tangy and super spicy! I have been to hyderabad a few times and never miss this on my order as a side for special hyderabad biryani. Here is how I make it at home and hope you like it!
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|Ingredients for roasting and grinding|
|Raw peanuts||2 tablespoons|
|White sesame seeds||1 tablespoon|
|Grated coconut||2 tablespoons|
|Cumin seeds||1 teaspoon|
|Ingredients for the gravy|
|Onion (very finely minced)||1 cup|
|Green chilies (finely minced)||1 teaspoon|
|Ginger garlic paste||1 teaspoon|
|Tamarind extract (dilute)||2 tablespoons (small marble size)|
|Turmeric powder||1/2 teaspoon|
|Red chili powder||1/2 teaspoon|
|Coriander powder||1 teaspoon|
|Salt||3/4 teaspoon (or to taste)|
|Curry leaves||6 leaves|
|Coriander leaves||1 teaspoon (chopped)|
|Mustard seeds||1/2 teaspoon|
|Cumin seeds||1/2 teaspoon|
|Fenugreek seeds||1/4 teaspoon|
|Asafoetida powder||1/4 teaspoon|
|Jaggery (optional)||a pinch|
We need roasted peanuts, sesame seeds and dry coconut. You may just use pre- roasted peanuts or roast them in tawa or microwave. I’ve roasted mine in microwave for few minutes.
I have used raw peanuts, roasted them in microwave for 1 & 1/2 minute over high power. You may dry roast in a tawa or use roasted peanuts.
Remove the skin off the peanuts.
Dry roast sesame seeds in a tawa till they release nice aroma and slightly golden. Keep it aside.
Roast peanuts too if they are raw. ( I have already roasted mine in microwave, time varies with the power level, so adjust accordingly) keep this aside too.
If using fresh grated coconut, then dry roast them in the tawa till lightly brown and keep them aside. Alternatively you may use dry desiccated coconut if you have them.
Grind roasted sesame seeds, peanuts & coconut along with cumin seeds and water to make a thick paste. (If you prefer really spicy gravy then add 2 red chilies in it and grind along)
It will be a semi thick paste as shown. Set this aside.
Now for the Mirch / Chili Peppers – you may use any variety that is spicy. Long Green Chillies, Hungarian Hot peppers, Green Hot peppers… if you prefer lightly sweet ones then use Sweet Banana Peppers.
I have used hot hungarian peppers which is like our Bhajji Milagai. Cut them vertically as shown and remove the seeds.
Then slice them into thin strips and keep them aside.
Heat little oil in a pan and start shallow frying the chilies.
Once they cook a bit and when you see the corners turning lightly brown, remove them from pan and keep it aside.
In the same pan, heat oil and splutter mustard seeds, cumin seeds, fenugreek seeds and curry leaves. Sprinkle asafoetida powder.
Add in chopped onions, green chilies, ginger and garlic. Fry till golden brown. Once done add in turmeric powder, red chili powder, coriander power and the ground paste. (Please make sure you use finely minced onions and brown then till crisp, for it to blend well in the gravy)
Give it a stir, add in salt and fry the paste along with the masala.
Add in tamarind extract.
Add in 1/4 cup water and simmer.
When the mixture starts to thicken add in the roasted chilies. Simmer until the oil separates.
Switch off when it reaches the desired consistency. Garnish with curry and coriander leaves.
- Serves 3-4 approx.
- You can use plain long green chilies or Hungarian peppers or Anaheim peppers or hot peppers.
- Adding extra red chillies while grind makes the gravy spicy and gives nice orange tinge.
- Finely mince the onion and saute till crisp for them to blend well in the gravy.
- Adding jaggery is optional but balances the heat and tangy flavor of the gravy.
- I’ve used freshly grated and roasted coconut for this recipe, dry desiccated coconut also works.
- Traditionally peanuts and sesame combination is used to make this gravy. But for variation or to make the gravy rich… you may add a few cashews too.
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