Mirch Ka Salan Recipe - A spicy dish made with big green chilles and served with biryani.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Green chillies, Roasted peanuts

Cuisine : Hyderabadi

Course : Main Course_Veg

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Mirch Ka Salan

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Mirch Ka Salan Recipe - How to make A spicy dish made with big green chilles and served with biryani.

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Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Green chillies 18-20 Big

  • Roasted peanuts 1/2 cup

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 teaspoon

  • Sesame seeds (til) 2 tablespoons

  • Dried red chillies broken 2

  • Oil for deep-frying

  • Garlic halved 6-8 cloves

  • Ginger,chopped 1 inch piece

  • Mustard seeds 1 teaspoon

  • Curry leaves 8-10

  • Onion grated 1 medium

  • Turmeric powder 1 teaspoon

  • Salt to taste

  • Tamarind pulp 2 tablespoons

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Slit the green chillies vertically without cutting through. Heat sufficient oil in a deep non-stick pan and deep fry for 3-4 minutes. Drain on absorbent paper. Dry roast cumin seeds, coriander seeds and sesame seeds in a non stick pan.

Step 2

Grind together red chillies, peanuts, cumin seeds, coriander seeds, sesame seeds, garlic and ginger with sufficient water into a paste. Pour 1 tbsp of the leftover oil in another non stick pan and heat. Add mustard seeds and when they splutter, add curry leaves and onion. Mix well and sauté till the onion is well browned. Add the ground paste and mix well.

Step 3

Cook for 3-4 minutes, stirring continuously. Add turmeric powder and 3-4 cups of water. Stir and cook for a 2-3 minutes. Add the fried green chillies, salt and tamarind pulp. Mix well and cook on medium heat for 5-10 minutes. Serve hot garnished with coriander leaves with pulao or biryani or steamed rice.

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