Mirchi Ka Salan is one of those delectable side-dishes that makes for just the perfect Biryani accompaniment. The main ingredients are Mirchi a.k.a Green Chilly and peanuts. First, the chillies are deep fried to bring out a smoky flavor and then cooked in a tangy peanut and sesame seed sauce, spiced with coriander, cumin and turmeric.
This relatively easy but flavorful preparation is sure to add some nice spunk to the entree. I picked this recipe up from my days in Hyderabad and since then I just must have this whenever I am all set to devour a plate of my favorite Biryani.
This recipe is adapted from Sanjeev Kapoor’s book.
Makes approx. 3 Cups
18-20 - Green chilly big
2 Tbsp - Sesame seeds (til)
2 Tbsp - Coriander seeds
1 Tsp - Cumin seeds
½ Cup - Peanuts, roasted
2 - Dry red chilies
1 Inch - Ginger, roughly chopped
6 - Garlic
1 Tsp - Mustard seeds
8-10 - Curry leaves
1 - Onion, grated
1 Tsp - Turmeric powder
2 Tbsp - Tamarind pulp
½ Tsp - Sugar
Salt to taste
- Slit Green chillies lengthwise without cutting the chillies into two.
- Heat sufficient Olive oil in a kadai (Wok) and deep-fry the chillies for a minute. Drain and place on absorbent paper and set aside.
- Dry-roast sesame seeds, coriander seeds and cumin seeds. Cool and grind them to a paste along with peanuts, whole dry red chillies, ginger and garlic.
- Heat some oil in a pan, add mustard seeds, let them splutter and then add curry leaves.
- Sauté onions until they are golden brown.
- Add turmeric powder and mix well.
- Add the above masala paste and cook for three minutes, stirring constantly. Stir in one-and-half cups of water and bring to a boil. Reduce heat and cook for ten minutes.
- Add tamarind pulp (dissolved in half a cup of water, if it is too thick). Add sugar
- Add fried green chillies and salt and cook on low heat for eight to ten minutes. Serve hot.
- Variations: You can substitute okra(bhindi) or eggplant (brinjal) for green chilly