Mirchi Ka Salan
This dish is a classic accompaniment for Hyderabadi Biryani. “Mirchi” means “chilli” in both Hindi and Urdu. Please see “Sofiyani Biryani” for that recipe. This comes from “Royal Hyderabadi Cooking” by Sanjeev Kapoor and Harpal Singh Sokhi.
18-20 Large Green Chillies
Oil, for deep frying
2 T Oil for sautéing (I used Mustard Oil, but any cooking oil will work)
2 T Sesame Seeds
1 T Coriander Seeds (Dhania)
1 t cumin seeds (Jeera)
1/2 c. Roasted Peanuts
2 Dried Red Chillies, broken into bits
1 in. Ginger
6-8 Garlic Cloves
1 t Mustard Seeds
8-10 Curry Leaves
1 medium Onion, minced or grated.
1 t Turmeric Powder
2 T Tamarind Pulp (I substituted Tamarind Paste with 1 c. water.)
Salt to taste
Wash the Chillies and dry them. Using a sharp knife, cut a slit lengthwise without cutting them all the way through. Heat the oil in a deep pan and deep fry the chillies for 1 minute. Wipe off the excess oil and set aside.
In a skillet, dry-roast the Sesame Seeds, Coriander Seeds and Cumin Seeds. Cool them and grind them to a paste along with the Peanuts, Red Chillies, Ginger, and Garlic. This is the Masala Paste you will use later.
Heat 2 T of Oil in a pan and add the Mustard Seeds. When they begin to sputter add the curry leaves and sauté for 30 seconds. Add the Onion and sauté, stirring continuously, until light golden brown.
Add the Turmeric Powder and mix well. Add the Masala Paste and cook for 3 minutes, stirring continuously. Stir in 1 1/2 c. of water and bring to a boil. Lower the heat and cook for 10 minutes. Stir in the Tamarind Pulp (or Paste plus 1 c. water). Add the friend Green Chillies and Salt and cook over low heat for 8-10 minutes. Serve hot.