Friday, March 6, 2015

Mirchi ka Salan

Mirchi ka salan (Recipe adapted from Vah re Vah)
Mirchi ka salan or curried chilies is a traditional Hydrabadi delicacy, which is a must make side dish for the famous Hydrabadi Biryani. Chilies are cooked in a gravy made of peanuts, coconut and sesame seeds. These give it the silken consistency and an awesome taste. If you want the dish to be mildly hot then remove the seeds of the chilies before cooking. I often make this with pulao or tahiri. A must try. 
Ingredients (serves 4) 
1 tbsp oil
10 green chilies slit lengthwise
1/4 tsp each mustard, kalonji and cumin seeds 
Few Curry leaves
1 small onion chopped fine
1 tsp Ginger garlic paste
1/2 cup plain yogurt
1 tsp Coriander powder
Chilly powder to taste
1/4 tsp Turmeric
Coriander finely chopped 

For the paste
Peanuts 1 tbsp
Sesame seeds 1 tbsp
Coconut powder 1 tbsp

2 dry Red chilies
  1. Heat a pan on medium heat. Dry roast peanuts for a 30 seconds, add sesame seeds and dry roast along with peanuts for another 30 seconds. Now add coconut powder and red chilies, and sauté all till sesame and coconut are roasted to a light color. Cool and put these in a blender, add some water and make a smooth paste. keep aside
  2. Heat oil in the same pan and add the prepared green chilies. Saute these till lightly fried. Keep aside. 
  3. In the same pan and remaining oil add mustard seeds, when mustard seeds splutter add cumin seeds, curry leaves, kalonji, add sliced onions.
  4. Cook till onions are golden in color. Then add ginger garlic paste and cook this mixture till raw flavor is gone. Add turmeric, red chili powder, coriander powder and salt.
  5. Add the prepared sesame seed paste, 1 1/4 cups of water and mix it to form a thin gravy. Bring to boil, simmer and cook covered on a low flame for 20 minutes. 
  6. After 20 minutes the gravy should have thickened a bit. Add yogurt and cook on high for another 5-7 minutes till you see oil separating from the sides of the pan. 
  7. Add fried chilies, simmer and cover for another 5 minutes. Garnish with coriander leaves. 
  8. Serve this hot with any type of biryani or pulao.

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