Authentic Deccani Mirchi ka Salan with Warm Sheermal Bread
A rich, tangy, and mildly spiced peanut and sesame curry featuring large green chilies. This classic Hyderabadi delicacy makes a comforting pairing with flaky, sweet saffron bread.
60min
Total Time
4
Servings
Deccani
Cuisine
Recipe
1
Dry roast peanuts, sesame seeds, grated coconut, coriander seeds, and cumin seeds in a pan until fragrant and lightly browned. Let cool.
2
Blend the roasted dry ingredients along with the sliced onion and a little water into a smooth paste.
3
Heat two tablespoons of oil in a wide pan and lightly fry the slit green chilies until blistered. Remove and set aside.
4
In the remaining oil, add ginger-garlic paste and sauté until the raw aroma disappears.
5
Add the ground peanut-onion paste and cook on medium heat until oil separates from the edges.
6
Whisk the yogurt and add it to the pan along with turmeric powder, red chili powder, and salt, stirring continuously.
7
Pour in the tamarind extract and one cup of water to adjust the gravy consistency. Bring to a gentle boil.
8
Gently drop the fried green chilies into the simmering gravy, cover, and let cook on low heat for ten minutes.
9
Garnish with fresh coriander leaves and serve piping hot alongside warm, sweet Sheermal bread.
Ingredients
8 large mild green chilies, slit vertically with seeds mostly removed
1/4 cup raw peanuts
2 tablespoons sesame seeds
2 tablespoons grated dry coconut
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 large onion, sliced
2 tablespoons tamarind pulp
1/2 cup thick yogurt
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
3 tablespoons cooking oil
Salt to taste
Fresh coriander leaves for garnish
4 warm Sheermal breads
*This AI-generated recipe may contain inaccuracies.