Mirchi Ka Salan

Everyone’s favorite one-pot meal is the rich and delicious biryani. Both vegans and non-vegetarians like biryani because of its blend of authentic Indian flavors. Although biryani is a complete meal on its own, it tastes even better and stays appetizing when paired with raita, kuruma, brinjal salad, or mirchi salad.

To make your biriyani more delectable, the recipe of Mirchi Ka Salan is shared in Chef Deena Kitchen. Mirchi Ka Salan is an accompaniment gravy served with Biriyani, in Northern Parts of India and Hyderabad. However, this dish is said to have its origin from Hyderabad and is also known as Curried Chilli Peppers. The key ingredients used in this preparation are Banana Pepper, Sesame seeds, Peanuts, tamarind juice and Desiccated Coconut.

Out of a wide variety of Salan’s prepared, the Mirchi Ka Salan holds a unique position. The procedure of preparing this distinct Mirchi Ka Salan is elaborated as follows.

Serving
- 7 servings
Cooking Time
- 30 mins
Difficulty
- Intermediate

Ingredients:

5 to 6 No's
Banana Pepper
2 Tbsp
Peanuts
2 Tbsp
White Sesame Seeds
4 to 5 Tbsp
Desiccated Coconut
1 No
Onion
1 Medium size
Tomato Puree
3 No's
Red Chili
1 Tbsp
Ginger Garlic Paste
1/4 Tsp
Turmeric powder
1 Tsp
Chilli Powder
1 Tsp
Coriander Powder
1/4 Tsp
Cumin Seeds
1/4 Tsp
Mustard Seeds
1 1/2 Lemon size
Tamarind
As Required
Curry Leaves
To Taste
Salt
5 to 6 Tbsp
Oil

Directions:

1
The procedure starts with dry roasting Peanuts, White Sesame Seeds, and Desiccated Coconut, then grinding them into a coarse paste with water.
2
To a Kadhaai, pour oil and heat. Once heated, add mustard, cumin seeds, red chillies, curry leaves and allow them to splutter. At this stage, add finely chopped onions.
3
Add the ginger-garlic paste and sauté for two minutes, or until the onions are transparent and golden brown. After two minutes, incorporate the prepared tomato puree. Add the salt, turmeric powder, coriander powder, and chilli powder now, and sauté the masala in the oil without adding any water.
4
Pour in some water and simmer the masala until the oil separates from the masala after the raw smell has vanished. Add the thick tamarind juice to the prepared mixture at this point, and simmer it until the raw smell goes away.
5
Combine the ground mixture with the prepared masala and mix by pouring required amount of water. Allow this mixture to boil for a minimum of 8 to 10 minutes, so that the mixture gets cooked completely. When cooked, the oil gets separated from the gravy, which indicates that the Salan gravy is ready.
6
To another pan, heat oil and add Cumin seeds, Curry leaves, Red Chillies and the deseeded Banana pepper in high flame.
7
As a mild seasoning, add Turmeric Powder, Coriander Powder, Chilli Powder, Salt to the chillies and toss for few minutes.
8
Transfer the crunchy banana peppers to the prepared Salan gravy and cook up to 5 minutes.
9
The delicious, spicy and appetizing Mirchi Ka Salan is now ready to be served with Biriyani as well with Chapathi, Naan and Paratha.