Mirchi Ka Salan
Veg
Vegan
Long green chillies (bajji mirchi) slow-cooked whole in a thick Deccani gravy of roasted peanuts, sesame seeds, coconut, and tamarind — the essential biryani accompaniment in Hyderabad, served in a small bowl alongside the biryani to counterbalance the richness of the rice. The chillies soften completely and absorb the nutty-tangy gravy while imparting their heat to it.
Cuisines
Hyderabadi
Mughlai
Andhra
Telangana
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
6-8 | Chili , large, green |
|
2 tablespoons | Peanut oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
10-12 | Curry Leaf |
|
1 cup | Tamarind , pulp |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Salt |
|
1 tablespoon | Jaggery |
|
1 cup | Water |
|
3 tablespoons | Peanut |
|
2 tablespoons | Sesame Seed |
|
2 tablespoons | Coconut , grated |
|
1 teaspoon | Ginger-garlic paste |
Instructions
- 1 Dry roast the peanuts, sesame seeds, and grated coconut until golden brown. Let them cool and grind into a smooth paste with a little water.
- 2 Heat oil in a pan and fry the green chilies until they blister. Remove and set aside.
- 3 In the same oil, add mustard seeds and let them splutter. Add cumin seeds and curry leaves.
- 4 Add the ginger-garlic paste and sauté until the raw smell disappears.
- 5 Add the ground paste and cook for a few minutes until the oil separates.
- 6 Stir in the tamarind pulp, turmeric powder, red chili powder, coriander powder, salt, and jaggery.
- 7 Add water and bring to a boil. Simmer for 10-15 minutes until the gravy thickens.
- 8 Add the fried green chilies to the gravy and cook for another 5 minutes.
- 9 Adjust seasoning if necessary and serve hot.
Tips
For a more authentic taste, use fresh tamarind soaked in water instead of ready-made pulp.