Mirchi ka salan
Encyclopedia
Mirchi ka salan is a popular chili
and peanut
curry
of Hyderabad. It accompanies Hyderabadi biryani.
, cumin seeds, ginger
and garlic
paste, turmeric powder, bay leaf
and thick tamarind
juice.
1. Wash, wipe and slit green chillies lengthwise without cutting the chillies into two.
2. Heat sufficient olive oil in a kadai (wok) and deep-fry for one minute.
3. Drain and place on absorbent paper and set aside.
4. To make masala paste, dry roast sesame seeds, coriander seeds and cumin seeds, peanuts and copra ( dry coconut)
5. Cool and grind them to a paste along with peanuts, whole dry red chillies, ginger and garlic.
6. Heat two tablespoons oil in a pan, add mustard seeds, let themsplutter and add curry leaves and bay leaf.
7. Sauté for half a minute and add onion.
8. Sauté, stirring continuously, till onion is light golden brown.
9. Add turmeric powder and mix well.
10. Add masala paste and cook for three minutes, stirring constantly.
11. Stir in one and half cups of water and bring it to a boil.
12. Reduce the heat and cook for ten minutes.
13. Add tamarind pulp (dissolved in half a cup of water, if it is too thick).
14. Add fried green chillies and salt and cook on low heat for eight to ten minutes.
15. Serve hot. Enjoy!
Chili pepper
Chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.Chili peppers originated in the Americas...
and peanut
Peanut
The peanut, or groundnut , is a species in the legume or "bean" family , so it is not a nut. The peanut was probably first cultivated in the valleys of Peru. It is an annual herbaceous plant growing tall...
curry
Curry
Curry is a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines...
of Hyderabad. It accompanies Hyderabadi biryani.
Ingredients
Green chillies, peanuts, till seeds, dry coconutCoconut
The coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
, cumin seeds, ginger
Ginger
Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....
and garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
paste, turmeric powder, bay leaf
Bay leaf
Bay leaf refers to the aromatic leaf of the bay laurel . Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine...
and thick tamarind
Tamarind
Tamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...
juice.
Preparation
Tip : Chillies can be immersed in boiling water to remove tartness1. Wash, wipe and slit green chillies lengthwise without cutting the chillies into two.
2. Heat sufficient olive oil in a kadai (wok) and deep-fry for one minute.
3. Drain and place on absorbent paper and set aside.
4. To make masala paste, dry roast sesame seeds, coriander seeds and cumin seeds, peanuts and copra ( dry coconut)
5. Cool and grind them to a paste along with peanuts, whole dry red chillies, ginger and garlic.
6. Heat two tablespoons oil in a pan, add mustard seeds, let themsplutter and add curry leaves and bay leaf.
7. Sauté for half a minute and add onion.
8. Sauté, stirring continuously, till onion is light golden brown.
9. Add turmeric powder and mix well.
10. Add masala paste and cook for three minutes, stirring constantly.
11. Stir in one and half cups of water and bring it to a boil.
12. Reduce the heat and cook for ten minutes.
13. Add tamarind pulp (dissolved in half a cup of water, if it is too thick).
14. Add fried green chillies and salt and cook on low heat for eight to ten minutes.
15. Serve hot. Enjoy!