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!
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