Mirchi Ka Salan

Its been a while since I sent in anything for RCI - Regional Cuisine of India. I especially enjoy this event since it calls for a lot of experimenting and exposure to recipes that I haven't tried or tasted before. Starting from the Saarina Pudi I made for RCI - Karnataka to Bihari Shahi Paneer to Gujarati Khattai Aloo, all are recipes that soon became occasionals in my kitchen, not to mention the absolute ball I had during RCI - Kerala :D

Mirchi Ka Salan (phone pic, so please excuse!)

Bhavnagri Chillies

This time's RCI is featuring Authentic Hyderabadi Cuisine. Ahh, Hyderabad! In my two and a half years in the city, I have tasted a bunch of authentic dishes like Dum Biriyani, Bagara Baingan, Do pyaaza, Rawgani Roti, Mirchi ka salan, Double ka meetha and a lot more. I personally didn't like Qubani ka meetha and haleem.

Of all these dishes, Mirchi Ka Salan is my absolute favourite. It adds a wonderful flavour as a side dish to Biriyani. RCI this month gave me a good excuse to try it out myself. The process is slightly time-consuming since the dish is based on the traditional slow cooking method. Its definitely worth it though!


Recipe source here.
Serves 4

What I Used:

2 cups long green chillies (bhavnagri chillies) or capsicum, cut into thick strips
1 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/4 teaspoon fenugreek (methi/uluva) seeds
1/4 teaspoon nigella seeds (kalonji/karum jeerakam)
1/4 teaspoon turmeric powder
1 tbsp coriander (malli) seeds
1 tbsp jeera (jeerakam)
2 teaspoons red chilli powder
1 tablespoon tamarind pulp/paste
5 tablespoons oil
a few curry leaves
salt to taste

To be roasted dry and ground into powder:

2 tablespoons peanuts
2 tablespoons sesame seeds (til/ellu)
1 tablespoon cumin seeds

To be ground into paste:

6 cloves garlic
1/2 inch piece ginger
1/2 cup onions, chopped
1 cup tomatoes, chopped
3 tablespoons fresh grated coconut

How I Made It:

1. Wash and slit the green chillies. Remove the seeds and fry in hot oil until they turn whitish in colour. Remove and keep aside.

2.In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves.

3. When the seeds crackle, add the paste and cook for 2 minutes. Add the turmeric powder, coriander and cumin seed powder, chilli powder and powdered peanut-sesame mixture. Cook over a medium flame, stirring continuously until the oil separates.

4. Add 2 cups water and tamarind pulp and bring it to a boil.

5. Add the fried green chillies and salt and simmer until the gravy thickens. This takes a good 20-25 minutes.

Serve warm with Biriyani and raita.

This goes to Zaiqa who is hosting RCI - Authentic Hyderabadi Cuisine this month.