Mirchi ka Salan

Mirchi Ka Salan Recipe - Authentic South Indian Cuisine

Region / culture: India, South India | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Mirchi ka Salan is a popular Indian dish that hails from the region of Hyderabad. It is a spicy and tangy curry made with green chillies, tamarind, and a variety of spices. This dish is typically served as a side dish with biryani or rice.

History

Mirchi ka Salan has its origins in the royal kitchens of the Nizams of Hyderabad. It is said to have been created by the chefs of the Nizam, who were known for their culinary skills and innovative recipes. The dish has since become a staple in Hyderabadi cuisine and is enjoyed by people all over India.

Ingredients

250 gm: Large green chillies/capsicum
100 gm: Sautéed onion paste
25 gm: ginger garlic paste
10 gm: coriander leaves
05 gm: mustard seeds
02 gm: cloves
05 gm: curry leaves
50 gm: tamarind
50 gm: cooking oil
salt
Salan Paste
50 gm: coconut
50 gm: peanuts
20 gm: coriander seeds
15 gm: sesame seeds
10 gm: cumin seeds
05 gm: peppercorns
05 no: Red Chillies

How to prepare

Slit the green chillies and deep fry them in hot oil. Remove and set aside.
Roast and grind the ingredients for the paste together.
Soak the tamarind in a cup of water and extract the pulp.
Heat oil and add the mustard seeds. When they start crackling, add the cloves and curry leaves.
Mix the sautéed onion paste and stir for 3 minutes.
Add the salan paste and continue stirring.
Pour 15 ml of water at intervals to prevent the paste from sticking to the pan.
Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy reaches a sauce-like consistency.
Add the salt and the fried chillies to the hot gravy.
Boil the gravy for 1 minute.
Remove from heat and garnish with finely chopped coriander leaves.

Variations

You can add vegetables like potatoes or carrots to the curry for added flavor and texture.
For a richer gravy, you can add coconut milk or cream.

Cooking Tips & Tricks

Be careful when frying the green chillies, as they can splatter hot oil.

- Make sure to stir the gravy continuously to prevent it from sticking to the pan.

- Adjust the amount of tamarind pulp according to your taste preference for tanginess.

Serving Suggestions

Mirchi ka Salan is best served with biryani, pulao, or steamed rice. It can also be enjoyed with roti or naan.

Cooking Techniques

Deep fry the green chillies until they are crispy.

- Roast and grind the spices to make a flavorful paste.

Ingredient Substitutions

If you don't have tamarind, you can use lemon juice as a substitute for tanginess.

- You can use cashews instead of peanuts in the salan paste.

Make Ahead Tips

You can prepare the salan paste in advance and store it in the refrigerator for up to a week. This will save you time when making the dish.

Presentation Ideas

Garnish the Mirchi ka Salan with fresh coriander leaves and serve it in a decorative bowl for an elegant presentation.

Pairing Recommendations

Mirchi ka Salan pairs well with biryani, pulao, or any rice dish. It also goes well with roti or naan.

Storage and Reheating Instructions

Store any leftover Mirchi ka Salan in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Total Carbohydrates: 15g

Dietary Fiber: 3g

Sugar: 5g

Fats

Total Fat: 20g

Saturated Fat: 5g

Trans Fat: 0g

Proteins

Protein: 5g

Vitamins and minerals

Vitamin C: 50% of daily value

Iron: 10% of daily value

Alergens

Contains peanuts and sesame seeds.

Summary

Mirchi ka Salan is a flavorful dish that is high in carbohydrates and fats. It is a good source of vitamin C and iron.

Summary

Mirchi ka Salan is a delicious and spicy curry that is perfect for serving with rice or bread. With its rich flavors and tangy taste, it is sure to be a hit at your next meal.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Mirchi ka Salan. It was many years ago, when I was just a young girl living in a small village in India. My grandmother was known far and wide for her delicious cooking, and she was always experimenting with new recipes and flavors. One day, a family friend came to visit and brought with her a dish that I had never seen before - Mirchi ka Salan.

I watched in amazement as my grandmother cooked up a storm in the kitchen, adding spices and flavors that I had never seen before. The aroma that filled the house was intoxicating, and I couldn't wait to taste the final dish. When it was finally served, I took my first bite and was blown away by the explosion of flavors in my mouth. The spicy peppers combined with the tangy tamarind and the creamy coconut milk created a dish that was unlike anything I had ever tasted before.

I begged my grandmother to teach me how to make Mirchi ka Salan, and she agreed. Over the next few weeks, she patiently guided me through the process, explaining each step and ingredient in detail. I learned that the key to a good Mirchi ka Salan was in the balance of flavors - the spice from the peppers, the sweetness from the coconut milk, and the tanginess from the tamarind.

As I grew older, I continued to perfect my recipe for Mirchi ka Salan, adding my own twist to it with each batch. I experimented with different types of peppers, adjusting the spice level to suit my taste. I also learned to make my own spice blends, grinding up fresh herbs and spices to create a unique flavor profile that was all my own.

Over the years, I shared my recipe for Mirchi ka Salan with friends and family, and it became a staple at gatherings and celebrations. It was always a hit, with people raving about the complex flavors and the perfect balance of spice and sweetness. I loved seeing the smiles on their faces as they took their first bite, just as I had all those years ago.

Now, as I sit in my kitchen preparing a batch of Mirchi ka Salan for a family dinner, I can't help but feel a sense of pride. This recipe has become a part of me, a reflection of my love for cooking and my passion for experimenting with new flavors. And as I take that first bite and savor the explosion of flavors in my mouth, I am reminded of that fateful day when I first saw this recipe and knew that it would become a treasured part of my culinary repertoire.