Authentic Deccani Mirchi ka Salan with Warm Sheermal
A rich and tangy curry made with large green chillies simmered in a peanut, sesame, and tamarind gravy. Perfectly paired with slightly sweet, saffron-infused sheermal for an unforgettable Hyderabadi feast.
55min
Total Time
4
Servings
Hyderabadi
Cuisine
Recipe
1
Dry roast peanuts, sesame seeds, grated coconut, coriander seeds, and cumin seeds in a pan until fragrant, then let them cool.
2
Blend the roasted dry ingredients along with the sliced onion and a little water into a smooth paste.
3
Heat a tablespoon of oil in a pan and lightly sauté the slit green chillies until blistered, then set them aside.
4
In the same pan, heat the remaining sesame oil, add mustard seeds, cumin seeds, and curry leaves, letting them splutter.
5
Add the ginger-garlic paste and sauté until the raw aroma disappears.
6
Pour in the ground peanut-onion paste and cook on medium heat until the oil begins to separate from the masala.
7
Stir in turmeric powder, red chilli powder, and salt, mixing well.
8
Add the tamarind pulp and about one and a half cups of water to achieve a medium-thick gravy consistency.
9
Gently drop the sautéed green chillies into the simmering gravy and cook on low heat for 10 minutes.
10
Garnish with fresh coriander leaves and serve hot with warm sheermal.
Ingredients
8 large green chillies (bavari mirch), slit lengthwise and seeds removed
1/4 cup peanuts
2 tablespoons sesame seeds
2 tablespoons dry coconut, grated
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 medium onion, sliced
2 tablespoons tamarind pulp
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
3 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A few curry leaves
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.