Mirchka Salan is a popular chili and peanut curry of Hyderabad. This is atraditional Hyderabad dish prepared in weddings and special occasions. Salan isHyderabadi lingo for curry or gravy based dishes. The Mirch is cooked in spicesand peanut adds a grainy texture to this amazing dish. Originally this is madewith long spicy chilies available in India, but here(In US) I triedsubstituting this with Anaheim &Banana chilies and it tasted great. Forthis particular dish, you don't want to go over-board and use fiery chiliessuch as Habaneros. I chose milder Anaheim & Banana peppers.
Greenchilies with addition of spices like poppy seeds, sesame seeds, groundnuts andcoconut, the gravy has a mellow and creamy attribute which is utmost delicious.This is spicy and goes well with rice,Biryani or chapatti.
Dry paste masala
White Sesame seeds (Til) 3tbsp.
WhitePoppy seeds (Khus-Khus) 1tbsp.
Dry fried Peanuts 3tbsp.
Dryfried coriander seeds 1tbsp.
Drydesiccated Coconut ½ cup
Tomatoes 2 no
Redchili powder (optional) 1tsp.
Vegetableoil 2-3 tbsp.
Turmericpowder 1/2 tsp.
finely chopped coriander leaves 3 tbsp
Tamarind a small lemon size
For Tempering:CookingOil 1tsp.
Curry leaves 2 sprigs
Mustard seeds 1/2 tsp.
Nigella seeds (Kalaunji) 1/3 tsp.
- Wash both the chilies and cut and slit lengthy. Shallow fry the chilies in hot oil, take them out and drain on a tissue paper. keep aside.
- Soak the tamarind in a cup of water and extract pulp. Keep aside.
- In bowl soak the fried chilies along with tamarind water.
- Dry roast masalas ingredients, and grind all into a smooth paste.
- Heat a large non-stick frying pan at medium high heat, and as soon as it warms up add the chopped tomato, ginger paste fry until they become soft. Puree them in a grinder until smooth. Keep aside.
- In the same pan, heat oil and add the mustard seeds, when crackling add all tempering, sauté for a minute.
- Now add a pureed tomato masala and add red chili powder, turmeric powder .Fry for some time on a low heat.
- Now add the grounded dry paste masala and stir fry for few more minute until the oil separates out.
- Now add the tamarind water and salt. Mix thoroughly, gently adds the tossed chilies to it.
- Cover the lid and let cook on simmer for 20-25 minutes while stirring frequently, until the oil has all separated and the chilies well cooked in the masala gravy.
- Serve the hot Mirch ka Salan with Hyderabadi biryani, the best accompaniment it can get.
- Garnish with coriander leaves.