Mirch Ka Salan – an inseparable component of Hyderabadi Biryani. Every Hyderabadi biryani is accompanied by a salan and raita. A salan, in Urdu, is a curry and you can now easily make this at your comfort and relish it.
Our salan is a peanut-coconut based gravy. Spicy green chillies are cooked in this gravy. Peanuts and sesame gives a nutty flavour to the dish. You can somewhat link this gravy to Karnataka’s very own Badanekai Ennegai. I have made one, check here for Roasted Brinjal Curry. So, what is different in my recipe? I simply did not use the green chillies. I went for bell peppers/ shimla mirch instead. In fact this salan was intentionally made to use the peppers.
A little patience and time goes into the preparation of salan, As there is some roasting of ingredients to do. You need to roast, cool, grind and cook and simmer for a delicious curry. You can relish this gravy with any flavoured rice, or just plain rice. Also they go well with soft rice rotis. So, put your valuable time into cooking something you and your loved ones would savour.
Steps
Take 2 onions and grind it to smooth paste. Dry roast all ingredients mentioned in Masala Paste section and grind to smooth paste and keep it aside.In A pan heat oil, Add mustard seeds, cloves, curry leaves and Green chillies . Fry it for 1 minute.Add ginger garlic paste , sauté it for 2-3 minutes.
Add onion paste and sauté it for 5-6 minutes.Now add masala paste and tamarind pulp , Add 1/2 cup of water . Cook it for 3-4 minutes. Add salt to taste.
In a separate pan heat oil , sauté chopped capsicum for 4-5 minutes and Add it to masala.Mix well and close the lid and cook for 4-5 minutes in low flame.
Serve hot with Ghee rice, Jeera Rice or Roti
Ingredients
- Capsicum 2 medium
- Onions 2 ground to paste
- Ginger Garlic Paste 1 tbsp
- Mustard seeds 1 tsp
- Cloves 4-5
- Curry Leaves 8-10
- Tamarind pulp 1 tbsp
- Oil
- Salt
- Green Chillies 1-2
For Masala Paste
- Grated coconut 1 cup
- Peanuts 50gm
- Dry Red chillies 4-5
- Coriander seeds 2 tbsp
- Cumin seeds 1 tsp
- Sesame seeds 2tsp
Method
- Dry roast all ingredients mentioned in Masala Paste section and grind to smooth paste and keep it aside.
- In A pan heat oil, Add mustard seeds, cloves, curry leaves and Green chillies . Fry it for 1 minute.
- Add ginger garlic paste , sauté it for 2-3 minutes.
- Add onion paste and sauté it for 5-6 minutes.
- Now add masala paste and tamarind pulp , Add 1/2 cup of water . Cook it for 3-4 minutes. Add salt to taste.
- In a separate pan heat oil , sauté chopped capsicum for 4-5 minutes and Add it to masala.
- Mix well and close the lid and cook for 4-5 minutes in low flame.
- Serve hot.
