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Mirchi Ka Salan
Mirchi Ka Salan is a mouthwatering dish hailing from the culinary heart of Hyderabad, India. This vibrant dish features green chillies simmered in a rich, creamy sauce made from roasted peanuts, sesame seeds, and coconut, creating a delightful balance of heat and flavor. Traditionally served alongside biryani or steamed rice, this dish embodies the essence of Hyderabadi cuisine, which is known for its bold spices and intricate preparations. Perfect for spice lovers, Mirchi Ka Salan is not just a dish; it's an experience that transports you to the bustling streets of Hyderabad with every bite.
Ingredients
- Oil
- 3 tablespoons
- Salt
- to taste
- Curry leaves
- 10-12 leaves
- Mustard seeds
- 1 teaspoon
- Tamarind pulp
- 2 tablespoons
- Cumin powder
- 1 teaspoon
- Coriander powder
- 1 teaspoon
- Turmeric powder
- 1/2 teaspoon
- Ginger, grated
- 1 tablespoon
- Onion, finely chopped
- 1 large
- Coconut, grated
- 1/4 cup
- Sesame seeds
- 2 tablespoons
- Peanuts
- 1/4 cup
- Green chillies
- 8-10, slit
Instructions
- Dry roast the peanuts, sesame seeds, and grated coconut in a pan over low heat until they turn slightly brown and aromatic. Allow them to cool, then grind into a fine paste using a little water if necessary.
- In a large pan, heat the oil over medium heat. Add the mustard seeds and wait for them to splutter.
- Once the mustard seeds have spluttered, add the curry leaves and slit green chillies. Fry them until the chillies are slightly blistered.
- Add the chopped onions to the pan, sautéing until they turn translucent and soft.
- Stir in the grated ginger and sauté until the raw smell dissipates.
- Add the ground paste of peanuts, sesame seeds, and coconut along with turmeric, coriander, and cumin powders. Mix well and cook for about 3-4 minutes, allowing the spices to infuse.
- Incorporate the tamarind pulp and salt, then add enough water to achieve your desired gravy consistency. Cover and let it simmer on low heat for 15-20 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Serve the Mirchi Ka Salan hot, ideally with fragrant biryani or steamed rice.
Tips
- For a milder dish, deseed the green chillies before cooking.
- You can substitute the peanuts with cashews for a different nutty flavor.
- Adjust the amount of tamarind pulp to control the tanginess of the dish.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 250 Fat: 18g Carbs: 14g Protein: 7g Sodium: 300mg Sugar: 2g
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