Mirchi Ka Salan: A Hyderabadi Curry

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:

• 10-12 Medium Green Chillies
• 1/4 cup Peanuts
• 2 tbsp. Sesame Seeds
• 2 tbsp. Grated Coconut (fresh or dried)
• 2 Medium Onions, finely chopped
• 1 Tomato, pureed
• 1 tsp. Ginger-Garlic Paste
• 1/2 tsp. Turmeric Powder
• 1 tsp. Red Chilli Powder (adjust to taste)
• 1/2 tsp. Garam Masala
• 1/2 tsp. Cumin Seeds
• 2 tbsp. Tamarind Pulp
• 3 tbsp. Cooking Oil
• Salt to taste
• Water as needed
• Fresh Coriander Leaves for garnish

Instructions:

1. Prepare the Chillies:

• Wash and pat dry 10-12 Medium Green Chillies. Slit them lengthwise without cutting them entirely. This allows the flavors to penetrate while keeping the chillies whole.
• Shallow fry the chillies in 1 tbsp. Cooking Oil until they blister. Set aside on a paper towel.

2. Make the Masala Paste:

• Dry roast 1/4 cup Peanuts, 2 tbsp. Sesame Seeds, and 2 tbsp. Grated Coconut until they turn golden and aromatic. Allow them to cool.
• Blend the roasted mixture into a smooth paste with a little water. Set aside.

3. Cook the Base:

• In the same pan, heat 2 tbsp. Cooking Oil. Add 1/2 tsp. Cumin Seeds and let them splutter.
• Add 2 finely chopped Medium Onions and sauté until golden brown.
• Stir in 1 tsp. Ginger-Garlic Paste, cooking until the raw smell disappears.
• Add 1 pureed Tomato, 1/2 tsp. Turmeric Powder, 1 tsp. Red Chilli Powder, and Salt to taste. Cook until the oil separates.

4. Combine and Simmer:

• Add the prepared masala paste to the onion-tomato mixture. Cook for 5-7 minutes, stirring constantly.
• Pour in 2 cups of Water and 2 tbsp. Tamarind Pulp. Bring to a boil.
• Gently add the fried chillies to the gravy. Reduce the heat, cover, and simmer for 10-15 minutes. The gravy should thicken and the chillies should absorb the flavors.

5. Finish and Garnish:

• Sprinkle 1/2 tsp. Garam Masala over the curry and give it a gentle stir.
• Turn off the heat and let the curry sit covered for a few minutes before serving.
• Garnish with fresh Coriander Leaves.

Serve this aromatic and flavorful Mirchi Ka Salan with biryani, rice, or naan. The creamy peanut-sesame sauce with a tangy kick makes it a beloved dish in the Hyderabadi cuisine. Each step is a step closer to mastering the art of Indian cooking, so enjoy the process and the delicious results!