Mirchi ka Salan is a popular Hyderabadi dish, made from chilli and peanut and is often served with the famous Hyderabadi Biryani. The Mirchi Ka Salan is believed to have originated from the Hyderabad Nawab’s kitchen along with other traditional dishes. There are several variations to this traditional Mirchi ka Salan recipe to bring a variation in the spicy flavor. A few add tomatoes to bring down the chilly flavor.
Ingredients used and popular method of preparing Mirchi ka Salan
The typical Mirchi ka Salan consists of the following ingredients - Green chillies, peanuts, till seeds, cumin seeds, ginger, garlic paste, dry coconut, turmeric powder, bay leaf, and thick tamarind juice.
To prepare the Mirchi ka Salan, the green chillies are slit into halves and deep fried in olive oil. Later the masala is made by dry roasting the sesame seeds, coriander seeds, cumin seeds, peanuts, and dry coconut. Once the masala mixture is prepared it is allowed to cool and then grind them to make a paste with peanuts, whole dry red chillies, ginger, and garlic. Mustard seeds, Bay leaf, and curry leaves are added to oil and heated in a frying pan. Onion is added to this mixture and sautéed till the onion turns brown. Then turmeric and the masala paste is added to it and stirred well. A little water is added to the mixture and left for cooking on a low flame. The tamarind pulp is added to the curry mix along with the fried chillies and kept on fire for a few more minutes. The Mirchi ka Salan is served hot along with the Hyderabadi Biryani.
Health Facts of Mirchi ka Salan
Since Mirchi ka Salan is too spicy in nature, health experts do not recommend it on a high note, since it can aggravate stomach ulcers.