MIRCHI KA SALAN
This is a must accompaniment if you are eating Hyderabadi Biryani. A spicy, tangy and mildly sweet curry made with jalapeño chilli or any other less spicy chilli and peanut being the main ingredient.
- 15-20 Jalapeño peppers/ Bhavnagari mirchi
- 4 tablespoon oil
- 1 small lemon size ball of tamarind dissolved in half cup water
- 8-10 curry leaves
- 1/4 teaspoon mustard seeds(rai/sarso)
- 1/4 teaspoon cumin seeds(jeera)
- A pinch of fenugreek seeds (methi k daane)
- 1 large onion sliced
- 1 tablespoon Ginger garlic paste
- 1 teaspoon kashmiri red chilli powder(optional)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1/4 cup of curd, whisked smooth
- 1 teaspoon jaggery(optional)
- Salt as per taste
FOR THE CURRY/SALAN
- 1/4 cup of roasted skinless peanuts
- 1/4 cup of grated coconut/coconut powder
- 2 tablespoon sesame seeds (Til)
- 1 teaspoon cumin seeds
- 2 tablespoon coriander seeds
- 1/2 teaspoon fennel seeds (saunf)
- Heat a pan and dry roast all ingredients mentioned under heading FOR CURRY except peanuts. Cool and grind it in to a fine paste using little water.
- Heat oil in a pan and dry the chillies. Drain on an absorbent paper.
- In the remaining oil, add mustard seeds, jeera and methi seeds. Allow them to splutter.
- Add sliced onion to this and saute until golden brown
- Now goes the curry leaves, ginger garlic paste, turmeric powder, red chilli powder and saute for one minute.
- Now add the peanut paste and saute on a high flame for 2 minutes.
- Next goes in the fried chillies and 1 cup if water. Bring it to a boil then cover the pan and let it cook for about 15 minutes on slow flame.
- Finally add salt as per taste, strain the tamarind water, curd, jaggery and the garam masala. Mix well.
- Cover the lid and let it cool for another 10 minutes.
- Garnish with green coriander and serve as accompaniment in main course with either biryani or roti/naan.