How to make Mirchi ka Salan - SK Khazana -
An ideal accompaniment to the famous Hyderabadi biryani
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Large green chillies, White sesame seeds (सफेद तिल)
Cuisine : Hyderabadi
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Malai tadka Kumror Chhokka Sai Bhaji Sabudana Pulav
Mirchi ka Salan - SK Khazana Recipe Card
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.
Prep Time : 21-25 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mirchi ka Salan - SK Khazana Recipe
Large green chillies slit lengthwise & deep-fried 18-20
White sesame seeds 2 tablespoons
Coriander seeds 1 tablespoon
Cumin seeds 1 teaspoon
Roasted peanuts 1/2
Dried red chillies stemmed & broken 2
Ginger chopped 1 inch
Garlic 6-8 cloves
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Curry leaves 8-10
Medium onion grated 1
Salt to taste
Turmeric powder 1/2 teaspoon
Tamarind pulp 2 tablespoons
Method
Step 1
Heat a non-stick pan, add white sesame seeds, coriander seeds and cumin seeds and dry roast on medium heat till the sesame seeds plop and the mixture becomes fragrant.
Step 2
Let them cool, transfer them into a mixer jar, add roasted peanuts, dried red chillies, ginger, garlic and some water, blend to make a smooth masala paste.
Step 3
Heat oil in a non-stick pan, add mustard seeds and once they splutter add curry leaves and sauté for ½ minute.
Step 4
Add onion, mix and sauté, stirring continuously, till fragrant. Add salt, mix and sauté till light golden brown.
Step 5
Add turmeric powder and mix well. Add masala paste and sauté for 3 minutes, stirring continuously. Rinse the mixer jar with 1½ cups water and add it to the pan and mix well. Bring the mixture to a boil. Reduce heat and cook for 10 minutes.
Step 6
Add tamarind pulp (dissolved in half a cup of water, if it is too thick) and mix well.
Step 7
Add fried green chillies, mix and cook on low heat for 8-10 minutes.
Step 8
Transfer into a serving bowl and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
