Mirch Salan

Mirch Salan

Mirch Salan is a delectable delicacy from the Mughlai cuisine. It is quintessentially Hyderabadi to be precise and is served as an accompaniment to Biryani or rice.
This recipe is prepared from the Bhavnagri mirch or Indian jalapeños and is full of flavours and spices. Mirch Salan is both sour and spicy on the palate. Thus, the key is to follow the recipe to the T, for an accurate balance between the extreme flavours.
So the next time you make biryani, do try this easy-peasy recipe from the native lands of India! Tell me how it goes! 🙂

Serves 4
8 large Indian jalapeños
2 tbsp sesame seeds
1/4 cup peanuts
3 tbsp grated coconut
4 tbsp oil
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
1/4 tsp nigella seeds
1/4 tsp fennel seeds
1/4 tsp black mustard seeds
1 tbsp garlic paste
1 tbsp ginger paste
1 large onion, finely sliced
2 green chillies, slit
1 tsp turmeric powder
1 tsp red chilli powder
2 tsp coriander powder
1 tsp roasted cumin powder
5-6 curry leaves
2 cups water
1 tsp salt, or to taste
1 tbsp tamarind paste
1/4 tsp garam masala powder

Step 1:
Dry roast peanuts, grated coconut, and sesame seeds separately in a wok till they turn light brown. Set aside to cool. Grind them with little water to a paste. Set aside.
Step 2: Heat oil in the same wok. Fry the jalapeños for half a minute and drain on paper napkins. Set aside.
Step 3: In the same wok, add the cumin seeds, fenugreek seeds, nigella seeds, fennel seeds, and black mustard seeds to crackle.
Step 4: Add the ginger and garlic paste, green chillies and onion. Stir-fry till the onions turn brown.
Step 5: Now add the paste from Step 1. Keep stirring so that it mixes well.
Step 6: Add turmeric powder, red chilli powder, coriander powder, and roasted cumin powder. Mix well.
Step 7: Now add the curry leaves and mix. Add the water keeping a low and grainy consistency.
Step 8: Finally add the tamarind paste and salt. Check and adjust seasoning and spices.
Step 9: Add the fried jalapeños from Step 2. Sprinkle garam masala powder. Cover and simmer for 5 minutes. Serve hot with rice or biryani!


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