Mirchi Ka Salan is a famous Hyderabadi dish. It is well known for spicy gravy and green chillies . Usually it is served with biryani. This dish is the combines of green chillies with rich flavors of roasted peanuts, sesame and coconut. The tangy tamarind and sweetness touching the spice balances the spices, making each bite an explosion of a layered taste.
Ingredients
- Green Chillies: 8 big ( Bhavnagri chillies)
- Roasted Peanuts: 1/4 cup
- Sesame Seeds: 2 tablespoons
- Grated Coconut: 3 tablespoons
- Dried Red Chillies: 2
- Onion: 1 medium
- Ginger Garlic Paste: 1 teaspoon
- Turmeric Powder: half teaspoon
- Red Chili Powder: half teaspoon
- Cumin Seeds: half teaspoon
- Mustard Seeds: half teaspoon
- Fenugreek Seeds: A pinch
- Curry Leaves: 10-15
- Pulp of tamarind : 2 tablespoons
- Jaggery: 1 tablespoon
- Salt: To taste
- Oil: three tablespoons
- Water
Method
- Preparing the Chillies
- Clean and Prep: Rinse the green chillies and pat dry. Make one or two slits along their length. For a milder version, lightly dispose of a few seeds.
- Fry the Chillies: Now, heat 1 tablespoon of oil in a deep pan over medium warmness. Lightly fry the green chillies until they flip crisp. Remove and drain on paper towels.
- Tempering and Sautéing
- Tempering: In the equal pan, add the remaining oil. Once warm, add mustard seeds, cumin seeds, and a pinch of fenugreek seeds. Let them splutter with the curry leaves.
- Creating the Nutty Masala Paste
- Dry Roast: In a separate dry pan, roast the peanuts, sesame seeds, grated coconut, and dried red chillies on low warmness for 2–3 minutes till they turn aromatic and just lightly golden.
- Blend: Allow the mixture to chill slightly, then transfer it to a blender. Add a dash of water and mix right into a clean paste. Set aside.
- Building the Gravy
- Spice It Up: To the sautéed onions, upload turmeric powder, crimson chili powder, and salt. Stir well to combine.
- Add Nut Paste: Mix in the freshly nut paste and allow it cook for a couple of minutes in order that the flavors meld.
- Incorporate Tang and Sweetness: Pour inside the tamarind pulp and add the grated jaggery. Adjust with water to gain your preferred gravy consistency. Allow the mixture to come to a gentle simmer for about 5-10 minutes.
- Finalizing the Dish
- Combine the Chillies: Gently add the fried green chillies returned into your simmering gravy. Let them infuse their warmness into the curry over low flame for every other 5–7 mins.
- Adjust and Garnish: Taste and modify salt or sweetness if needed. For an brought burst of freshness, garnish with chopped coriander leaves earlier than serving.
Serving Suggestions and Tips
- Dishes to pair with: Mirch Ka Salan is a classic accompaniment for Hyderabadi biryani or pulao. It also pairs fantastic with roti or paratha for a comforting meal.
- Storage: If you're making more, store the salan in an airtight container inside the refrigerator for up to 2–3days. Reheat lightly to maintain the flavor.
- Variations: Experiment by means of including a sprint of coconut milk for additonal creaminess, or strive stirring in some more roasted peanuts for heightened nuttiness.
Mirch Ka Salan is extra than only a side dish-it is an invite to experience the rich tapestry of Hyderabadi delicacies.
