How to make Mirchi ka Salan-SK Khazana -
Popular Hyderabadi dish that is generally served with Hyderabadi biryani
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Big green chillies, Oil (ऑइल)
Cuisine : Hyderabadi
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Achari Aloo - SK Khazana Gobhi Kasoori Kasoori Methi Paneer Beetroot Ravioli
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 : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mirchi ka Salan-SK Khazana Recipe
Big green chillies slit and deep fried 18-20
Oil 2 tablespoons
White sesame seeds 2 tablespoons
Coriander seeds 1 tablespoon
Cumin seeds 1 teaspoon
Roasted peanuts 1/2 cup
Dried red chillies stemmed and broken 2
Ginger chopped 1 inch
Garlic cloves 6-8
Mustard seeds 1 teaspoon
Curry leaves 8-10
Medium onion grated 1
Salt to taste
Turmeric powder 1 teaspoon
Tamarind pulp 2 tablespoons
Method
Step 1
Heat a non-stick pan add white sesame seeds, coriander seeds and cumin seeds. Sauté till they are fragrant and they crackle.
Step 2
Transfer the roasted spices into a mixer jar, add roasted peanuts, dried red chillies, ginger, garlic and some water and blend to a smooth paste.
Step 3
Heat oil in a pan, add mustard seeds. Once they splutter add curry leaves.
Step 4
Sauté for half a minute and add onion. Sauté, stirring continuously, till onion is light golden brown. Add salt, stir well.
Step 5
Add turmeric powder and mix well. Add masala paste and cook for 3 minutes, stirring constantly. Add 1½ cups of water and bring it to a boil. Reduce the 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 and cook on low heat for 8-10 minutes.
Step 8
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.
