Mirchi ka Salan is a popular chili, peanut curry of Hyderabad. It is mainly served with Hyderabadi Biryani.
My husband is very fond of Mirchi ka Salan and how could I not master this one! He started eating this dish in US, where students go more from Hyderabad than from Delhi or Mumbai.
Enjoy this spicy-tangy dish with your yummy Biryani !
Wash, wipe and slit green chilies lengthwise without cutting the chilies into two. Take a wok and drizzle some oil in it. Sauté all the green chilies for around 8-10 minutes, on low heat.
To make the rich paste, dry roast sesame seeds, coriander seeds, cumin seeds, grated coconut, peanuts and whole dry red chilies.
Cool and grind them to a paste along with half cup of water. You can add more water if required.
Heat two tablespoons oil in a pan, add mustard seeds, and after they splutter add curry leaves. Add minced onion & ginger-green chilly paste. Sauté them till it get light brown.
Add turmeric powder, red chili powder and mix well. Add masala paste and cook for 3-5 minutes, stirring constantly. Make sure, the paste does not stick to the wok.
Stir in one and half cups of water and bring it to a boil. Reduce the heat and cook for ten minutes.
Add tamarind pulp (dissolved in half a cup of water, if it is too thick). Add sautéed green chilies and salt and cook on low heat for 8-10 minutes or till you get a little thick gravy. (Remember the gravy will get thicker when cool). Serve hot with biryani, rice or parantha.
Oil- 2 tbsp
Mustard Seeds- 1/2 tsp
Curry leaves- 8-10
Green chilli- Ginger paste- 1 tbsp
Green Chillies (Big) – 12
Minced Onion- 1 Big
Turmeric powder- 1/4 tsp
Red chilli powder- 1/2 tsp
Tamarind Pulp- 2 tbsp (soak it overnight)
Salt to taste
Coriander Seeds- 2 t
Coriander Seeds- 2 tbsp
Sesame Seeds- 2 tbsp
Dry grated Coconut- 2 tbsp
Peanuts- 1/2 cup
Whole Red Chillies- 2
Cumin Seeds- 1 tbsp