Mirchi Ka Salan

Mirchi Ka Salan

Mirchi ka salan is an exotic side dish to any biryani. Mirchi is green chilli in Hindi and Salan is a Hyderabadi lingo for a creamy sauce or curry. This is one classic Hyderabadi dish with a tangy peanut sauce. Enjoy!!

Ingredients:

Green Chillies - 8
Peanuts - 1/2 cup
Sesame seeds - 2 tbsp
Dry coconut powder - 3 tbsp
Tamarind - 1 tbsp (goose-berry size)
Turmeric powder - 1/8 tsp
Cumin seeds - 1/2 tsp
Hing(asafoetida) - a pinch
Curry leaves - few
Onion - 1 small
Ginger garlic paste - 1 tsp
Red Chilli powder - 1 tsp
Coriander powder - 1 tsp
Salt - to taste
Sugar - 1 tsp
Oil - 4 tbs
red food color (optional) - a pinch
Coriander leaves - 2 tbsp

Method:
Dry roast the peanuts till golden brown. Keep it aside to cool. In the same pan, toast the sesame seeds till it has a nice aroma. Let it cool in a plate. Now dry roast the coconut powder. Make sure the flame is very low while toasting the coconut powder. It tends to burn very quickly. Let it cool.

Soak the tamarind in some warm water till its soft and pulpy. Grind it into a smooth paste and keep aside.

Now blend the toasted sesame seeds, the peanuts and the coconut powder to a smooth paste adding water a little at a time.

The green chillies you choose should be a little thick. Give a small slit to the green chillies. Do not cut the stem off. Heat 2 teaspoons of oil in a pan and fry the chillies till the skin has some blisters. This gives some nice smoky flavor to the chillies and also cuts down the heat in them. Keep these fried chillies in a plate.

To the same pan add the remaining oil, add hing, add cumin seeds. Let the cumin seeds crackle. Now add the chopped onion and the curry leaves. Fry till the onion is translucent. Add the ginger garlic paste and fry till the raw flavor is gone. Add the peanut, sesame and coconut mixture to it. Stir well. When you see oil separating from the sides, add the spices, the turmeric powder, red chilli powder, coriander powder, salt, sugar. Mix well. Just when you see oil separating, add the tamarind pulp to it. Mix well. Add water and adjust to your desired consistency.

Dissolve a pinch of red food color in some water and add this to the above mixture. Mix well. Add the fried green chillies. Stir well. When you see oil on top, check the seasonings and add chopped coriander leaves. Turn the flame off.

Serve it as an accompaniment to any biryani or fried rice.

Safety Tip:

Be very careful while frying the green chillies in the oil. The green chillies tend to pop a lot in hot oil. If you don't slit the green chillies they burst in oil, which is very dangerous. So the cut is very important. Use a splutter screen if needed.