Mirch Ka Salan Recipe
Mirch Ka Salan, a typical Hyderabadi dish is served as a Side-dish with Biryani/Pulao. Mirch Ka Salan is a thick gravy with a tangy taste and made with long Indian green chillies. As the chillies are de-seeded and initially boiled in hot water and later simmered in the gravy, they transfer a wonderful flavor to the gravy and yet do not make it overpoweringly hot.
Ingredients
| Long Green chillies - 10 | ||
| Groundnuts - half cup | ||
| Til/Sesame seeds - 1 tsp | ||
| Tamarind/Tamarind paste - a small quantity/one-fourth tsp | ||
| Onion | 1 , julienned | |
| Garam Masala powder - half tsp | ||
| Coriander powder/Dhaniya | 1.5 Teaspoon | |
| Cumin seeds | 1 Teaspoon | |
| Mustard seeds - half tsp | ||
| Turmeric powder | 2 Pinch | |
| Coriander/ cilantro sprig | 12 | |
| Salt and Chilly powder - to taste. | ||
Directions
Heat 2 tbs oil in a skillet. Add julienned onions and fry well. Once the onions start changing color, add chopped cilantro and mix well. Remove from stove. Keep aside.
Roast groundnuts and sesame seeds until light brown and keep aside.
Grind fried onion-cilantro mix, roasted groundnuts-sesame seeds,half tsp of cumin seeds and tamarind paste into a smooth paste(masala). Add a cup of water and grind until smooth. Keep aside.
Slit the green chillies in the middle, remove all seeds and boil in hot water for 4-5 minutes. Drain and keep aside.
Heat 2 tbs oil in a skillet. Add mustard seeds and allow them to splutter. Add the other half tsp of cumin seeds. Add the ground masala.
Add the boiled chillies. Add garam masala, dhaniya powder, salt and chilly powder. Mix well. Add a cup of water.Cover and cook on low flame for about 7-10 minutes. Remove lid, stir and continue cooking until gravy thickens slightly or reaches desired consistency.
Serve Hot with Biryani or Pulao.
Roast groundnuts and sesame seeds until light brown and keep aside.
Grind fried onion-cilantro mix, roasted groundnuts-sesame seeds,half tsp of cumin seeds and tamarind paste into a smooth paste(masala). Add a cup of water and grind until smooth. Keep aside.
Slit the green chillies in the middle, remove all seeds and boil in hot water for 4-5 minutes. Drain and keep aside.
Heat 2 tbs oil in a skillet. Add mustard seeds and allow them to splutter. Add the other half tsp of cumin seeds. Add the ground masala.
Add the boiled chillies. Add garam masala, dhaniya powder, salt and chilly powder. Mix well. Add a cup of water.Cover and cook on low flame for about 7-10 minutes. Remove lid, stir and continue cooking until gravy thickens slightly or reaches desired consistency.
Serve Hot with Biryani or Pulao.
Comments
Comments: 13 |
Add a Comment
vikas kumar says :
am trying your recipe today...will let you know how it turned out.
Posted on: 21 September 2010 - 5:35am
vani k says :
Hi Snigdtha,
Thanks, it tastes really good I think need to have atleast 3 big onions for the gravy to come out well.
Posted on: 12 October 2009 - 1:30am
ifoodiee says :
I love the the fact that this dish is spicy!!!,,Have always wanted to get my hands on this recipe;-)..thanks Snigdha...is there any specific chili that we have to use or is it ok to use what is available as long as it is as spicy as the green chili?
Posted on: 26 May 2009 - 7:19am
Snigdha says :
Thank you ifoodiee. I usually use the long fat green chillies avaialable in Indian grocery stores. Sometime I also substitute the chillies with Green Bell peppers/Capsicum and it tastes justs as good!
Posted on: 26 May 2009 - 5:32pm
smk says :
Hi,
When you use green peppers do you boil them as well before putting them in the curry?
Thanks.
Posted on: 4 September 2009 - 11:35am
Snigdha says :
That's a good question. When using green chillies, I boil them so as to get rid of the spice/hot flavor but if your are using green bell peppers, then do not boil them as they will get mushy, instead add them to the masala, cover and cook until they turn tender.
Posted on: 9 September 2009 - 1:25pm
Gadget Lady says :
Hey Snigdha.. sounds like a yummy-spicy treat.. I did splurge on a complete Hyderabadi dinner once at an indian restaurant and wat impressed me more ws the temptin flavor of spices - yum! however, the spice factor was quite high - me usually keep it low.. have heard that mustard oil is used in hyderabadi cuisine.. is it so?
Posted on: 20 May 2009 - 7:05am
veg foodie says :
Hi!!! another great recipe and a great find for me... I love pulao and biriyani, veg of course. The gravy in the picture looks much more than the ingredients here... the base is made with the groundnuts and tamarind paste right? thanks for sharing this recipe. Could you please post a nice veg biriyani recipe. I really want to prepare it but i wanna tried and tested formula :D
Posted on: 20 May 2009 - 1:17am
Snigdha says :
Hi Veg Foodie,
Thank you for the lovely compliment. Yes, the base is made with groundnuts and tamarind paste. I have posted 'Veg Biryani' in this website. Here is the link
http://www.ifood.tv/recipe/hyderabadi_subz_biryani
Posted on: 22 May 2009 - 2:59pm
Chef
