Hyderabadi Mirchi ka Salan

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

Serves: 4

Ingredients

1. Large, Fleshy Green Chillies – 8
2. Onions – 4 Large
3. Cloves – 2
4. Grated Fresh Coconut – 2 tbsp
5. Peanuts – 2 tbsp
6. Coriander Seeds – 1 tsp
7. Sesame Seeds – 1 tbsp
8. Ginger-Garlic Paste – 1 tsp
9. Tamarind Paste – 1 tbsp
10. Turmeric Powder – 1/2 tsp
11. Mustard Seeds – 1 tsp
12. Oil – 4 tbsp
13. Salt to Taste

Method

1. Slit the green chillies and use a knife to scrap off the seeds. Set aside.
2. Over medium heat, in a heavy-bottomed wok, dry roast the peanuts till they start to pop.
3. Set aside to cool.
4. Over medium heat, in a heavy-bottomed wok, dry roast the sesame seeds till they start to change colour.
5. Set aside the cool.
6. Over medium heat, in a heavy-bottomed wok, dry roast the coriander seeds till they start to change colour.
7. Rub the roasted peanuts between your palms to remove the skin.
8. Grind the roasted peanuts, coriander seeds, sesame seeds, and coconut together without any water to a smooth paste.
9. Peel and chop the onion.
10. In a wok, heat 3 tbsp oil.
11. Add the slit green chillies one at a time and fry till it starts to blister.
12. Use a slotted spoon to remove the chillies from the oil and set aside on a kitchen napkin for the oil to be absorbed.
13. In the same oil, fry the onion pieces till they are brown.
14. Remove the onion pieces and set aside to cool for 5 minutes.
15. Grind the onion to a smooth paste.
16. In a wok, heat the remaining oil.
17. Add the mustard seeds and wait till they splutter.
18. Add the cloves and stir-fry for a minute.
19. Add the ground onion paste and stir-fry till the paste starts to change colour.
20. Add the ginger-garlic paste and stir-fry for 2 minutes.
21. Add the tamarind pulp and stir-fry for 2 minutes.
22. Add the ground peanut-sesame-coconut paste.
23. Stir-fry for 3-5 minutes or till the raw smell disappears.
24. Add about 1/3 cup of water and salt.
25. Mix well.
26. Add the fried chillies to the paste.
27. Over medium heat, cook till the paste gently simmers.
28. Turn off the heat.
29. Serve warm or at room temperature with Paneer Biryani.