Friday, 2 November 2012

Mirchi ka Salan - A Hyderabadi delicacy

"Mirchi Ka Salan" is a traditional hyderabadi side-dish mostly served with biryani or any type of rice.
Normally this dish is made using long green chillies but incase you do not find them you can make this dish using capsicum too.
My grandmom used to make this dish, but since it has lot of ingredients I never attempted this dish, for the fear of not getting it right.
But today when I was going thru my grandmom's cookbook, I thought of giving this dish a try.
One of my friends recently told me about this amazing "Arbi ka salan" which had in a restaurant in Mumbai, and for a second I thought of using Arbi/Colocasia bulbs, but since the most famous of the Salan dishes is the "Mirchi ka Salan", I decided to make this today, and it did taste yummy!
So blogging this dish rightaway, since these days, since its winter, all around in the markets you get to see these long green chillies, so if you happen to spot them just buy them and try this dish... Am sure you'll love it!
All these years, I thought the best way to use these long green chillies was by making "Stuffed Green chillies" or "Chilly fritters", but today I realized that this dish is worth the effort..!!

Serves 3
Long green chillies - 6
Cumin seeds/Jeera - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Nigella seeds/kalonji - 1/4 tsp
Curry leaves  - 6
Turmeric powder - 1/4 tsp
Coriander-cumin seeds (dhania-jeera) powder - 2 tbsp
Red chilli powder - 2 tsp
Tamarind pulp - 1 tbsp
Coriander leaves - chopped - 2 tbsp
Oil - 2 tbsp
salt to taste

To be ground into a dry powder
Peanuts - roasted - 2 tbsp
Sesame seeds/white til - roasted - 2 tbsp
Cumin seeds/jeera - roasted - 1 tbsp

To be ground into a paste
Garlic - 6 cloves
Ginger - 1/2 inch
Onions - chopped - 1/2 cup
Tomatoes - chopped - 1 cup
Grated coconut fresh/desiccated- 3 tbsp

Wash and slit the green chillies. Remove the seeds.

Now take a large heavy bottomed pan, keep on medium heat, add oil and fry these green chillies until they turn whitish in colour. Remove and keep aside.
In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves.
When the seeds crackle, add the ground paste and cook for 2 minutes. Add the turmeric powder, coriander-cumin seed powder, chilli powder and powdered peanut-sesame mixture. Cook over a medium flame, stirring continuously until the oil separates.
Add 2 cups of water and tamarind pulp and bring it to a boil. Add the fried green chillies, coriander and salt and simmer until the gravy thickens.
Serve hot with rice or rotis.

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