September 20, 2009

Mirch Ka Salan - Ramzan Special Recipe

Mirch Ka Salan

Mirch Ka Salan, a typical Hyderabadi dish is served as a Side-dish with Biryani/Pulao. Mirch Ka Salan is a thick gravy with a tangy taste and made with long Indian green chillies. As the chillies are de-seeded and initially boiled in hot water and later simmered in the gravy, they transfer a wonderful flavor to the gravy and yet do not make it overpoweringly hot.


10 long green chilies
3 large onions
3 tsp. sesame seeds
2 tsp. raw peanuts
2 tsp. unsweetened coconut
1 1/2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. red chili powder
1/2 tsp. turmeric
1 tsp. ginger
2 tsp. fresh tamarind juice
2 tsp. salt
1 tsp. mustard seeds
1 tsp. urad dal
Few curry leaves
2 whole red chilies
2 tsp. mint
1 tsp. chopped fresh coriander


1. Cut onions in half and then into small thin slices. Heat 3 tsp. olive oil on medium heat. Fry onions till golden color, stirring constantly. Remove to a plate.
2. In the same oil fry sesame seeds, peanuts and coconut. Grind fried onions, sesame seeds, peanuts, coconut, along with ground coriander, cumin, red chili powder, turmeric, ginger, tamarind juice and salt in a good size food processor. Add just enough water for fine consistency. You may also add some olive oil.
3. Cut (10) green chilies, length-wise or 4 bell peppers in small strips after discarding the ends. Heat 2 tsp. of olive oil in a deep wok. When oil is hot, add curry leaves, mustard seeds, urad dal and red chilies.
4. When mustard seeds pop, add the green chilies. Add mint. And fry for about four minutes. Add the paste from food processor and cook on low flame till the chilies (peppers) are cooked through.
5. Check for salt. You may add few tsps of olive oil while cooking to enhance the taste. Sprinkle with fresh coriander leaves.
6. Serve with Biryani/Pulao
rice or rotis.