Mirch ka Salan is a famous Hyderabadi recipe and a popular side for the famous biryani , however not being a meat eater and living with roommates who consumed only Satvik food or non spicy food made my recipe evolve over the years, I have returned to making the Salan with onion and garlic, however I have left some of the spicier ingredients to when my kid grows up!
It’s needless to mention, but I will anyway, the original recipe is my mother’s, and like every one in Hyderabad she also had her own recipe, likely that if you taste the famous Paradise Biryani Salan it won’t taste the same as mine or moms, but just as tasty :)
The Mirch ka Salan can be adapted to any vegetable Salan - I have seen eggplant, okra, zucchini.
Ingredients ( serves 4)
4 jalapeños, deseed if you want no spice
1/2 onion finely chopped
1/4 cup peanuts with skin
1/4 cup desiccated coconut, sub fresh grated coconut if not available
1 tsp poppy seeds (khus khus)
1/2 tsp cumin ( jeera)
1 tbsp sesame seeds.
1tbsp ginger garlic paste
1 nickel sized tamarind
Garam masala powder ( 1/2 teaspoon)
Cinnamon powder ( optional) just a dash
Oil ( coconut or peanut)
Salt
Method :
In pan take about 2 tbsp oil, coconut oil is what I always use, it elevates the coconut taste in the dish. But you can use any other oil.
Submerge the peanuts in water and microwave for 2 mins to soften them.
Add jeera and roast, add ginger garlic paste and roast for a min
Add onions and salt and sauté till it softens
Add poppy seed, sesame, Garam Madala, cinnamon powder , piece of tamarind
Add the softened peanuts sauté for 3-5 mins on med flame.
Cool and grind to a smooth mixture - this is very important, the mixture should be a smooth paste with no gritty peanut pieces.
In the same pan, add 1/2-1 tbsp of oil and add the slit and deseeded jalapeños
Roast till they are charred on all sides and become slumped ( my mom usually roasts on fire, but it’s not an option with the smoke alarm going crazy, but you can roast in the regular oven or a toaster if you want)
Put the jalapeños aside ( add them at the end to the mix)
In the same pan, take another tsp of oil and put some more jeera seeds, turmeric powder, add the ground mix, with a little water and stir.
At this point if you want more spicier Salan add the jalapeños into the gravy or leave them out till the last min.
Keep the flame on low, cover the Salan and boil for atleast 10-15 mins to let the tastes blend in.
Keep stirring in 5 min intervals
Add jalapeños if you haven’t already - adjust consistency, salt or sour or spice if needed and garnish with cilantro
Serve hot!
Enjoy!
It’s needless to mention, but I will anyway, the original recipe is my mother’s, and like every one in Hyderabad she also had her own recipe, likely that if you taste the famous Paradise Biryani Salan it won’t taste the same as mine or moms, but just as tasty :)
The Mirch ka Salan can be adapted to any vegetable Salan - I have seen eggplant, okra, zucchini.
Ingredients ( serves 4)
4 jalapeños, deseed if you want no spice
1/2 onion finely chopped
1/4 cup peanuts with skin
1/4 cup desiccated coconut, sub fresh grated coconut if not available
1 tsp poppy seeds (khus khus)
1/2 tsp cumin ( jeera)
1 tbsp sesame seeds.
1tbsp ginger garlic paste
1 nickel sized tamarind
Garam masala powder ( 1/2 teaspoon)
Cinnamon powder ( optional) just a dash
Oil ( coconut or peanut)
Salt
Method :
In pan take about 2 tbsp oil, coconut oil is what I always use, it elevates the coconut taste in the dish. But you can use any other oil.
Submerge the peanuts in water and microwave for 2 mins to soften them.
Add jeera and roast, add ginger garlic paste and roast for a min
Add onions and salt and sauté till it softens
Add poppy seed, sesame, Garam Madala, cinnamon powder , piece of tamarind
Add the softened peanuts sauté for 3-5 mins on med flame.
Cool and grind to a smooth mixture - this is very important, the mixture should be a smooth paste with no gritty peanut pieces.
In the same pan, add 1/2-1 tbsp of oil and add the slit and deseeded jalapeños
Roast till they are charred on all sides and become slumped ( my mom usually roasts on fire, but it’s not an option with the smoke alarm going crazy, but you can roast in the regular oven or a toaster if you want)
Put the jalapeños aside ( add them at the end to the mix)
In the same pan, take another tsp of oil and put some more jeera seeds, turmeric powder, add the ground mix, with a little water and stir.
At this point if you want more spicier Salan add the jalapeños into the gravy or leave them out till the last min.
Keep the flame on low, cover the Salan and boil for atleast 10-15 mins to let the tastes blend in.
Keep stirring in 5 min intervals
Add jalapeños if you haven’t already - adjust consistency, salt or sour or spice if needed and garnish with cilantro
Serve hot!
Enjoy!
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