Authentic Deccani Mirchi Ka Salan
A rich and tangy gravy made from green chillies simmered in a peanut, sesame, and tamarind sauce. This classic Hyderabadi delicacy perfectly complements biryanis and Indian flatbreads.
50min
Total Time
4
Servings
Hyderabadi
Cuisine
Recipe
1
Dry roast the peanuts, sesame seeds, coconut, coriander seeds, and cumin seeds until fragrant, then grind them into a smooth paste along with the sliced onion and a little water.
2
Heat a tablespoon of oil in a pan and lightly fry the slit green chillies until blistered. Remove and set aside.
3
In the same pan, heat the remaining oil and splutter the mustard seeds, cumin 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-sesame paste and cook on medium heat until the oil separates from the masala.
6
Mix in the turmeric powder, red chilli powder, and salt, stirring continuously.
7
Stir in the tamarind pulp and about one cup of water to achieve a medium-thick gravy consistency.
8
Gently drop the fried green chillies into the simmering gravy and cook on low heat for ten minutes so the flavors absorb.
9
Garnish with freshly chopped coriander leaves and serve hot with biryani.
Ingredients
8 large mild green chillies, slit lengthwize and deseeded
1/4 cup roasted peanuts
2 tablespoons roasted sesame seeds
2 tablespoons dry grated coconut
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 medium onion, sliced
2 tablespoons tamarind pulp
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon ginger-garlic paste
3 tablespoons sesame oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
A few curry leaves
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.