Mirchi Ka Salan
A traditional Telangana Hyderabad region vegetarian gravy dish. Large green chillies in a tangy peanut-sesame gravy, the classic biryani accompaniment.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- coriander powder — 1 tsp (ground)
- Tomato — 2 piece (chopped)
- Peanuts — 100 g (whole)
- sesame seeds — 100 g (whole)
- green chillies — 250 g (chopped)
- onion — 2 piece (chopped)
- Tamarind — 30 g (whole)
- salt (optional) (whole)
- Turmeric Powder — 0.5 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
Tempering
- Curry Leaves — 8 piece (ground)
- Coconut Oil — 2 tbsp (whole)
- Mustard Seeds (Black) — 1 tsp (whole)
- Urad Dal — 1 tsp (whole)
Method
- Slit the green chillies lengthwise and shallow fry in a little oil until blistered. Set aside.
- Dry roast the peanuts and sesame seeds separately until golden and fragrant. Cool, then grind to a smooth paste with a little water.
- Soak the tamarind in warm water and extract the pulp.
- Heat coconut oil in a kadhai. Add mustard seeds and urad dal; when they crackle, add curry leaves.
- Add onions and saute until golden. Add tomatoes, turmeric, red chilli powder and coriander powder; cook until the oil separates.
- Stir in the peanut-sesame paste and tamarind pulp. Add water to a medium gravy consistency and simmer 10 minutes.
- Add the fried green chillies, simmer 5 more minutes so they soak up the gravy. Garnish with coriander leaves and serve as an accompaniment to biryani.
Common questions
- How many calories in one plate of Mirchi Ka Salan?
- 154 kcal per plate.
- How much cooking time?
- 45 min — 20 min prep, 25 min cooking.