Authentic Deccani Mirchi ka Salan with Warm Hyderabadi Sheermal
A rich and tangy classic from the Deccan featuring large green chilies simmered in a luscious peanut, sesame, and tamarind gravy. Served alongside lightly sweet, saffron-infused Sheermal bread for a truly royal culinary experience.
60min
Total Time
4
Servings
Deccani
Cuisine
Recipe
1
Dry roast the peanuts, sesame seeds, dry coconut, coriander seeds, and cumin seeds until fragrant, then grind them along with the sliced onion into a smooth paste using a little water.
2
Slit the green chilies lengthwise, remove the seeds if you prefer less heat, and shallow fry them in a tablespoon of oil until blistered and tender. Set aside.
3
In a heavy-bottomed pan, heat the remaining oil or ghee and temper with mustard seeds, fenugreek seeds, and curry leaves.
4
Add the ginger-garlic paste and sauté until the raw aroma disappears.
5
Pour in the ground peanut-onion paste and cook on medium heat, stirring continuously, until the oil begins to separate from the masala.
6
Stir in the turmeric powder, red chili powder, and salt, mixing well to combine.
7
Add the tamarind pulp and about one and a half cups of water to achieve a medium-thick gravy consistency.
8
Gently drop the fried green chilies into the simmering gravy, cover the pan, and let it cook on low heat for about 10 to 15 minutes until the flavors meld.
9
Check for seasoning, garnish with fresh coriander leaves, and serve hot alongside warm Hyderabadi Sheermal.
Ingredients
8 large mild green chilies (Bhavnagri or jalapeños)
1/4 cup roasted peanuts
2 tbsp white sesame seeds
2 tbsp grated dry coconut
1 tbsp coriander seeds
1 tsp cumin seeds
1 medium onion, sliced
2 tbsp tamarind pulp
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp red chili powder
3 tbsp sesame oil or ghee
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
A few curry leaves
Salt to taste
4 warm Hyderabadi Sheermal breads for serving
*This AI-generated recipe may contain inaccuracies.