Hyderabadi Mirchi Ka Salan

This recipe too is very very special to me as I learnt this dish from my Hyderabadi maid / caretaker Siddiqui (who is in her late 50's ) during my stay at Banjara Hills, Hyderabad. I have learnt a couple of Hyderabadi specialties from Siddiqui. Mirchi Ka Salan is an authentic Hyderabadi sesame peanut based tangy spicy curry made with green chilies. This is served along with meat or vegetable biryanis and also can be relished with rotis / chapatis.
  • Passive
    0 minutes
  • Prep
    20 minutes
  • Cook
    90 minutes
  • Servings
    6 People

Ingredients

  • 1/4 cup Peanuts (raw)
  • 1/4 cup Seasme sedds
  • 1/2 cup Dry Coconut (copra, grated)
  • 15-20 Green chilies (the long fat chilies, medium spiced)
  • Oil (to deep fry the chilies)
  • 1 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 10 Curry leaves
  • 2 tsp Ginger garlic paste
  • 1 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1/4 cup Deep Fried Brown Onion (crushed)
  • 2 tbsp Tamarind (soak in 1/4 cup warm water)

Instructions

  • 1 Dry roast the peanuts. Allow them to cool completely. Peel off the skins. Keep aside.
  • 2 Dry roast the sesame seeds. Allow them to cool completely.
  • 3 Dry roast the dry coconut (copra). Allow it to cool completely.
  • 4 In a grinder , grind together peanuts, sesame seeds and coconut to a fine paste using sufficient water. Keep this paste aside.
  • 5 Wash and wipe the chilies. Make slits in the chilies. (Do not remove the stems from the chilies).
  • 6 Deep fry the chilies (on medium low heat) till they are nice and soft. (Be careful here as the chilies tend to burst and tend to splutter over ).
  • 7 Remove chilies and drain them on paper towel.
  • 8 In a vessel, add 1/4 cup oil (use the same oil that was used to deep fry the green chilies). Add mustard seeds, allow them to splutter. Add cumin seeds, allow them to sizzle. Add curry leaves (I did not add here ). Add ginger garlic paste and fry for 1 minute. Add the ground sesame groundnut paste. Mix well.
  • 9 Next , add turmeric powder, chili powder, salt. Mix well and cook on medium low flame for about 15 minutes, till the masala is cooked well and the mixture turns quiet dry.
  • 10 Now, add cumin powder and coriander powder along with the crushed browned onion. Cook for another 10 minutes till mixture is nicely browned.
  • 11 Add the tamarind paste and the fried chilies. Mix well.
  • 12 Add 1 1/2 - 2 cup water.
  • 13 Mix well and cover vessel and cook on low flame for another 20 minutes till the oil floats on top of the salan.
  • 14 Serve salan with biryani or with rotis. (See recipe notes for Hyderabadi mutton biryani recipe link).

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