Mirchi ka salan

Mirchi ka Salan

Origin
Place of origin	India
Region or state	Hyderabad
Dish details
Main ingredient(s)	Green chillies, peanuts, cumin seeds, bay leaf

Mirchi ka salan and Dahi chutney served as side dishes for Hyderabadi biryani

Mirchi ka salan (Urdu: مرچی کا سالن) is a popular chili and peanut curry of Hyderabad. It accompanies Hyderabadi biryani.^[1]

Ingredients

Green chillies, peanuts, till seeds, dry coconut, cumin seeds, ginger and garlic paste, turmeric powder, bay leaf and thick tamarind juice.

Preparation

Tip : Chillies can be immersed in boiling water to remove tartness

1. Wash, wipe and slit green chillies lengthwise without cutting the chillies into two.

2. Heat sufficient olive oil in a kadai (wok) and deep-fry for one minute.

3. Drain and place on absorbent paper and set aside.

4. To make masala paste, dry roast sesame seeds, coriander seeds and cumin seeds, peanuts and copra ( dry coconut)

5. Cool and grind them to a paste along with peanuts, whole dry red chillies, ginger and garlic.

6. Heat two tablespoons oil in a pan, add mustard seeds, let themsplutter and add curry leaves and bay leaf.

7. Sauté for half a minute and add onion.

8. Sauté, stirring continuously, till onion is light golden brown.

9. Add turmeric powder and mix well.

10. Add masala paste and cook for three minutes, stirring constantly.

11. Stir in one and half cups of water and bring it to a boil.

12. Reduce the heat and cook for ten minutes.

13. Add tamarind pulp (dissolved in half a cup of water, if it is too thick).

14. Add fried green chillies and salt and cook on low heat for eight to ten minutes.

15. Serve hot. Enjoy!

References

1. ^ "Hyderabadi Dishes: Mirchi Ka Salan". Saroj's Cookbook. http://www.bawarchi.com/cookbook/hyderabad5.html. Retrieved 2007-11-04.