Mirchi Ka Salan

The Hyderabadi cuisine is very popular for dishes like Baigara Baingan,Dum Biryani , Khabuli and Mirchi Ka Salan. Having lived there for a decent part of my life, I can eat any amount of gravy curries and the strong Biryanis.

Mirchi Ka Salan can sound like a hot and spicy dish. While you can make your tongue burn with spiciness you can also make a mild version of it without losing the inherent taste of the Mirchi.
It is best served with Biryani or Roti.

Recipe:Zaiqa

10 Jalapeno Peppers
1/2 cup Sesame Seeds
1/2 cup Peanuts
1 tsp Coriander Seeds
Fresh Coconut - 1 cup
1/2 cup Vegetable/Canola Oil
2 Big Yellow Onions, sliced into semi circular rings
2 tsp Ginger Garlic paste
1 1/2 tsp Red chilli Powder
1/2 tsp Turmeric
1/4 cup Fresh chopped Coriander
1/4 cup thick Tamarind Pulp; I like to microwave for 3-4 min and then let it sit for 15 min to get a thick pulp
2 tsp Cumin Seeds
8 - 10 Curry Leaves
1/2 tsp Mustard seeds
1/4 tsp Fenugreek Seeds

• Slit the chillies in half vertically. If you dont want the dish to be to spicy, scrape all the seeds from the chillies.
  
• Do not take the stems out
  
• Dry roast the peanuts, sesame seeds, coriander seeds, cumin seeds separately, until it is slightly browned or changes color to a more dark version
  
• Once the spices are done, cool them off and rub the skin of the peanuts
  
• Blend the Peanuts, Sesame Seeds, and the fresh grated coconut. It does not become a powder but will be a smooth paste
  
• Blend the coriander seeds and cumin seeds separately to make a fine powder(You can always use coriander cumin powder)
  
• In a pan, roast the onions till brown. Once they are soft, keep them aside and let them cool.
  
• Once it is cooled down, blend them into a puree
  
• Heat the oil in a wok.Add the chillies and fry them till the skin has blisters.
  
• Remove the chillies and place them on a plate with a paper napkin to remove any excess oil
  
• In the same wok, add the cumin seeds, mustard seeds, curry leaves, and fenugreek seeds.
  
• Add the pureed Onion and cover the lid.
  
• Cook for a minute; Add ginger garlic paste and cook for 3-4 min
  
• Add the coconut, peanut and sesame paste and cook unti you can see the oil separate on the top
  
• Stir in the Red Chilli powder, Salt and Turmeric well
  
• Continue to cook until the raw smell of peanuts goes away
  
• Then add the Coriander seeds & cumin seeds powder
  
• Add the chopped coriander until well combined
  
• Add 4 cups of water and the tamarind pulp
  
• Add the fried chillies and stir in well
  
• Cover the lid and cook for about half hour until all the flavors are well absorbed
  
• The oil should separate from the gravy
  
• Serve it with Bagara Rice