Mirchi Ka Salan is an Indian side dish served with Hyderabadi Dum Biryani. It's prepared by grilling jalapenos and then adding them to a vegan Biryani sauce. These curried chili peppers are cooked in a delicious blend of spices making it the preferred accompaniment with any Biryani!
Ingredients
To grill the Jalapenos8 Jalapenos
1 tsp cooking oil
To prepare the coconut-peanut paste
1 tsp cooking oil
1/2 cup shredded coconut
1/2 cup peanuts
1 tbsp poppy seeds
2 tbsp sesame seeds
1 tbsp cumin seeds
1 tbsp nigella seeds or kalonji
5 fenugreek seeds
6 curry leaves
To prepare the tomato-onion paste2 tomatoes
1 onion
6 garlic cloves
1 inch ginger
To prepare the Salan1/2 tbsp cooking oil
1 tsp mustard seeds
1 tsp cumin seeds
2 bay leaves
1 cinnamon stick
1 tsp turmeric powder
1/4 tsp cardamon powder
1 tbsp sugar or jaggery
1 tbsp coriander cumin powder
2 tsp chilly powder
Salt
Water as required
For garnish2 tsp garam masala
1 tbsp lemon juice
1/4 cup chopped cilantro
1/4 cup fried onions optional
Method
To grill the Jalapenos- Grilling the jalapenos is the first step. Slit them and remove the stems and seeds from inside. This will remove the hotness from it.
- Heat oil in a pan and shallow fry the chilies evenly on all sides. Take it off the pan and keep it aside for now.
To prepare the coconut-peanut paste- Roast coconut, peanuts, poppy seeds, white sesame seeds, cumin seeds, nigella seeds/kalonji, fenugreek seeds, and curry leaves in oil for 4-5 minutes. Transfer it to a plate and allow it to cool.
- Grind it to a dry paste without adding any water.
To prepare the tomato-onion paste
- In the same pan, roast tomatoes, onions, ginger, and garlic one after the other in a teaspoon of oil for 4-5 minutes.
- Take it off the pan and let it cool down completely before grinding it to a smooth paste.
To prepare the Salan- Heat oil in the same pan, temper mustard seeds and cumin seeds. Once they begin to splutter add a cinnamon stick and bay leaf. Fry for 30 seconds and then add the onion tomato paste. Fry for 2-3 minutes or until the raw smell goes and it releases oil from the sides.
- Then add the dry spice powders like turmeric powder, cardamom powder, sugar, coriander-cumin powder and red chilly powder along with salt. Mix it well and continue to fry the masala for another minute.
- Then add the coconut-peanut ground paste to the pan. Mix it all together, add water and cook this for 2-3 minutes till it begins to boil. Finally, add the fried green chilies to the pan. Cook this gravy on medium flame till it thickens.
Garnish
- Garnish with garam masala, chopped cilantro, and lemon juice before taking it off the flame. You can also garnish it with fried onions for more flavor and extra punch. Mirchi Ka Salan is ready.
- This delicious curry will pair well with any kind of biryani, an Indian flatbread, or plain steamed rice.