Mirchi ka Salan or Chilli Curry is served with Hyderabadi Biryani.. Without this, biryani seems incomplete… I have already shared with you the recipe of vegetable biryani and vegetable raita… To complete the whole meal, today I am sharing the recipe of Mirchi Ka Salan…
MIRCHI KA SALAN
- 5-6 big and thick Green chillies
- 1 tsp. Cumin seeds
- Few Curry leaves
- 1/2 tsp. Mustard seeds (Rai)
For dry paste:
- 1 tbsp. Poppy seeds (Khaskhas)
- 1/2 cup Groundnuts / peanuts
- 3/4 cup Freshly scraped Coconut
- 1 tsp. Dry roasted Coriander seeds
- 1/2 tsp. Cumin seeds
- 3 tbsp. Vegetable oil
- 2 Onions
- 2 tsp. Ginger garlic paste
- 1/2 tsp. Turmeric powder
- 3 tbsp. finely chopped Coriander leaves
- 3 tbsp. Thick tamarind pulp
- Salt to taste
Wash the green chillies ,leave the stalk intact and pat them dry and remove their seeds.
Now heat a tawa and dry roast the crushed coconut, poppy seeds, peanuts, coriander seeds and cumin seeds, all separately.
While this is going on, heat another pan and roast the sliced onions till they turn brown. Add a pinch of salt to quicken the process of browning.
Grind the roasted coconut, sesame, poppy seeds, peanuts, coriander seeds and cumin seeds all separately in a small masala grinder / mixer. Keep it aside.
Grind the roasted onions (remember to cool it before putting in a mixer) to a fine and smooth puree.
Now heat some oil in a pan up to smoking hot and add the chillies carefully. As soon as the chillies comes in contact with hot oil, blister will form on its surface.
Lightly toss the chillies in hot oil and with the help of a slotted spoon, take them out and drain on a tissue paper.
To the same oil add the spices meant for tempering and let them splutter for few seconds.
Add the pureed onion and mix it well, so that the roasted onion can absorb the flavour of spices.
Fry for some time on a low heat and add next the ginger garlic paste. Let it fry for couple of minute.
Next add the coconut paste, freshly ground sesame powder, poppy-seed powder, peanut and stir fry for few more minutes until the oil separates out.
Add the red chilli powder, turmeric powder and a pinch of salt. Stir fry it for few more minute until the rawness of peanut and coconut disappear.
Add the cumin and coriander powder and mix well.
Add around 3 cups of water and the diluted tamarind pulp. Mix thoroughly, gently add the tossed green chillies to it , stir it and cover, simmer it for 20 minutes till done.
At the end chillies should be soft, intact and well absorbed in the creamy masala gravy.
Serve the hot mirchi ka salan with Hyderabadi biryani.
NUTRITIONAL VALUE :
Calories : 220
- Fat : 18 g
- Cholestrol : 3 mg
- Carbohydrates : 9 g
- Protien 5 g
- Iron : 15%
- Calcium : 20%