Mirchi Ka Salan is one of those iconic dishes that, along with the Hyderabadi Biryani, define the beautiful city of Hyderabad. The first I had this dish was at Paradise, the iconic Hyderabadi eatery that is now almost synonymous with Hyderabadi cuisine, especially biryani.
I was so fascinated by its eclectic mix of nutty, spicy, sour tastes that it became a staple “dish to eat” each time I was in Hyderabad.
I tried it last week after much research on the net, but with mixed results. While the result was good, I could not capture the taste of the Mirchi Ka Salan that I had in Hyderabad. Nevertheless, the recipe is worth blogging while my search for a better Salan continues.
Time: 45 Minutes
- Large, Fleshy Green Chillies – 8
- Onions – 4 Large
- Cloves – 2
- Grated Fresh Coconut – 2 tbsp
- Peanuts – 2 tbsp
- Coriander Seeds – 1 tsp
- Sesame Seeds – 1 tbsp
- Ginger-Garlic Paste – 1 tsp
- Tamarind Paste – 1 tbsp
- Turmeric Powder – 1/2 tsp
- Mustard Seeds – 1 tsp
- Oil – 4 tbsp
- Salt to Taste
- Slit the green chillies and use a knife to scrap off the seeds. Set aside.
- Over medium heat, in a heavy-bottomed wok, dry roast the peanuts till they start to pop.
- Set aside to cool.
- Over medium heat, in a heavy-bottomed wok, dry roast the sesame seeds till they start to change colour.
- Set aside the cool.
- Over medium heat, in a heavy-bottomed wok, dry roast the coriander seeds till they start to change colour.
- Rub the roasted peanuts between your palms to remove the skin.
- Grind the roasted peanuts, coriander seeds, sesame seeds, and coconut together without any water to a smooth paste.
- Peel and chop the onion.
- In a wok, heat 3 tbsp oil.
- Add the slit green chillies one at a time and fry till it starts to blister.
- Use a slotted spoon to remove the chillies from the oil and set aside on a kitchen napkin for the oil to be absorbed.
- In the same oil, fry the onion pieces till they are brown.
- Remove the onion pieces and set aside to cool for 5 minutes.
- Grind the onion to a smooth paste.
- In a wok, heat the remaining oil.
- Add the mustard seeds and wait till they splutter.
- Add the cloves and stir-fry for a minute.
- Add the ground onion paste and stir-fry till the paste starts to change colour.
- Add the ginger-garlic paste and stir-fry for 2 minutes.
- Add the tamarind pulp and stir-fry for 2 minutes.
- Add the ground peanut-sesame-coconut paste.
- Stir-fry for 3-5 minutes or till the raw smell disappears.
- Add about 1/3 cup of water and salt.
- Mix well.
- Add the fried chillies to the paste.
- Over medium heat, cook till the paste gently simmers.
- Turn off the heat.
- Serve warm or at room temperature with Paneer Biryani.