Hyderabadi cuisine, known for its rich and aromatic dishes, boasts a variety of flavors that tantalize the taste buds. Among its many culinary treasures, Mirchi Ka Salan stands out as a distinctive and flavorful dish that perfectly complements the region's famous biryanis. This spicy and tangy curry, made with green chilies, is a testament to the rich culinary heritage of Hyderabad.
Mirchi Ka Salan, literally translated as "chilies in curry," has its roots in the royal kitchens of the Nizams of Hyderabad. The dish is a staple in Hyderabadi households and is traditionally served as a side dish to accompany the aromatic and fragrant Hyderabadi biryani. Its unique blend of spices and ingredients reflects the Persian and Mughal influences that have shaped Hyderabadi cuisine over the centuries.
The magic of Mirchi Ka Salan lies in its rich, complex gravy made with a combination of peanuts, sesame seeds, and coconut, which are ground into a paste. This paste forms the base of the curry, imparting a nutty flavor and creamy texture.
Mirchi ka salan is a side dish prepared in Hyderabad with large green chillies which are cooked in tamarind along with ground peanuts, coconut and few spices.
Mirchi Ka Salan is traditionally served with Hyderabadi biryani, but it pairs equally well with plain steamed rice, roti, or naan. The rich and tangy gravy enhances the overall meal experience, making each bite a burst of flavors.
Ingredients:
- Long Green Chillies - 10 to 12
- Oil - 4 tbsp.
- Mustard Seeds - ½ tsp.
- Fenugreek Seeds - ½ tsp.
- Curry Leaves - a handful
- Tamarind - small lemon sized
- Red Chilli Powder - 1 tsp.
- Turmeric Powder - ½ tsp.
- Salt - 1 tsp. or as needed
- Coriander Leaves - a handful (chopped finely)
For Grinding:
- Onion - 1 big (chopped well)
- Garlic Cloves - 5 or 6
- Ginger - 1 inch piece
- Peanuts - ¼ cup
- Grated Coconut - ½ cup
- Poppy Seeds - 1 tsp.
- Sesame Seeds - 3 tsps.
- Dry Red Chillies - 5 or 6
- Dhania Seeds - 1 tbsp.
Method:
- In a pan take a teaspoon of oil and roast all the ingredients given for grinding until you get a nice aroma and the ingredients are slightly browned. Roast in medium flame. Let it cool down for some time.
- Now take the roasted ingredients in a mixer and grind to a smooth paste. Add water little by little to make paste.
- Soak tamarind in hot water and extract juice and keep aside.
- In the meantime wash the green chillies and wipe them dry. I have used chillies used for making bajji as we prefer the curry to be less spicy.
- Slit the chillies in the centre.
- Now heat oil in a pan and fry the chillies in oil till you can see blisters on the skin of the chilles. Do not burn the chillies.
- Drain the chillies in a colander and keep aside.
- Add mustard seeds, fenugreek seeds and curry leaves in the same oil.
- When the mustard seeds crackle, add the ground masala and 1 cup of water and bring it to boil.
- Keep the stove in simmer and cover and cook till oil leaves the sides of the vessel.
- Now you can add tamarind juice, turmeric powder, salt and red chilli powder and mix well.
- Again, let it boil and cook for 5 minutes.
- Now add the fried green chillies and cover and cook for 3 more minutes. If the gravy is thick you can add some more water.
- Switch off the stove and garnish with coriander leaves.
- Serve hot with biryani, rotis, rice or parathas.
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