Mirchi ka Salan

Mirchi ka salan is a tangy and spicy Hyderabadi dish made with long green chilies cooked in a flavorful peanut and sesame-based gravy. It’s a popular accompaniment for biryani or other rice dishes. Here’s a detailed recipe to make Mirchi ka salan:

Ingredients:

For the Salan Paste:

• 10-12 long green chilies (like Indian or Anaheim chilies)
• 1/2 cup peanuts
• 2 tablespoons sesame seeds
• 1 tablespoon grated dry coconut (optional)
• 1 onion, chopped
• 2-3 garlic cloves
• 1-inch piece of ginger
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds (methi)
• 1/2 teaspoon turmeric powder
• 1 tablespoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Tamarind pulp or lemon juice (to taste)
• Salt to taste
• Chopped coriander leaves for garnish

Instructions:

1. Prepare the Salan Paste:

1. Dry roast peanuts, sesame seeds, and grated dry coconut (if using) separately until lightly golden. Let them cool.
2. In a pan, heat a little oil. Sauté chopped onions until translucent. Add garlic and ginger, cook for a minute.
3. Grind the roasted peanuts, sesame seeds, dry coconut, sautéed onions, garlic, and ginger into a smooth paste. Set aside.

2. Prepare the Chilies:

1. Slit the green chilies lengthwise, keeping them whole. Remove seeds if you prefer less heat.
2. Heat oil in a pan and lightly fry the green chilies until they blister. Remove and set aside.

3. Making the Salan:

1. In the same pan, add a bit more oil if needed. Add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
2. Add the prepared salan paste and sauté for a few minutes until the raw smell disappears.
3. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the spices for a couple of minutes.
4. Add about 1 1/2 to 2 cups of water to achieve the desired consistency. Let it simmer for 10-15 minutes on low heat.
5. Add the fried green chilies to the gravy and simmer for another 5-7 minutes until the flavors blend.

4. Finishing Touches:

1. Add garam masala and tamarind pulp or lemon juice according to taste. Adjust salt if needed.
2. Simmer for a couple of more minutes.
3. Garnish with chopped coriander leaves.

5. Serve:

• Serve Mirchi ka salan hot with biryani, pulao, or steamed rice.

Tips:

• Adjust the spice levels by altering the quantity of green chilies and red chili powder.
• You can add a little jaggery or sugar if you prefer a slightly sweet note to balance the spice.

Mirchi ka salan, with its spicy and tangy flavors, perfectly complements rice dishes, offering a tantalizing taste of Hyderabadi cuisine.