Hyderabadi Mirchi Salan Recipe

Hyderabadi cuisine is renowned for its rich and diverse flavors, blending traditional Indian ingredients with the influence of the Nizams. Among the many delectable dishes that Hyderabad has to offer, one that truly stands out is the Hyderabadi Mirchi Salan. This spicy and tangy curry is the perfect accompaniment to biryanis, kebabs, or even steamed rice. In this blog, we will guide you through the steps to create this mouthwatering dish that will transport your taste buds to the heart of Hyderabad.

Ingredients:

For the Mirchi Salan Paste:

1. 8-10 large green chilies

2. 1 medium-sized onion, finely chopped

3. 2 cloves of garlic

4. 1-inch piece of ginger

5. 1/4 cup roasted peanuts

6. 1/4 cup desiccated coconut

7. 2 tablespoons sesame seeds

8. 1 tablespoon coriander seeds

9. 1/2 teaspoon cumin seeds

10. 1/2 teaspoon fenugreek seeds

11. 1/2 teaspoon mustard seeds

12. 1/2 teaspoon turmeric powder

13. 1 teaspoon red chili powder (adjust to taste)

14. 2 tablespoons tamarind pulp

15. Salt to taste

16. 2 tablespoons oil

For the Curry:

1. 2 tablespoons oil

2. 1 teaspoon mustard seeds

3. 1 sprig of curry leaves

4. 1 medium-sized onion, finely chopped

5. 1/2 cup yogurt

6. 1 cup water

7. Salt to taste

Instructions:

1. Preparing the Mirchi Salan Paste:

- Slit the green chilies lengthwise and remove the seeds if you prefer a milder flavor.

- In a pan, dry roast the peanuts, desiccated coconut, sesame seeds, coriander seeds, cumin seeds, fenugreek seeds, and mustard seeds until they turn golden brown. Allow them to cool.

- Grind the roasted mixture into a smooth paste along with ginger, garlic, and tamarind pulp, adding a little water if needed.

- Heat 2 tablespoons of oil in a pan, add the finely chopped onion, and sauté until it turns translucent.

- Add the ground paste, turmeric powder, red chili powder, and salt. Cook the paste on low heat until the oil starts to separate, stirring occasionally. This may take about 10-15 minutes. Set the paste aside.

2. Making the Curry:

- Heat 2 tablespoons of oil in a deep pan or kadai. Add mustard seeds and let them splutter.

- Add curry leaves and finely chopped onions. Sauté until the onions turn golden brown.

- Lower the heat and add the yogurt. Stir continuously to prevent curdling.

- Once the yogurt is well incorporated and the oil starts to separate, add the prepared Mirchi Salan paste and continue cooking for a few more minutes.

- Pour in the water and let the curry simmer for 10-15 minutes, allowing the flavors to meld together. Adjust the consistency of the curry by adding more water if needed.

- Taste the curry and adjust salt and spiciness according to your preference.

3. Serving the Mirchi Salan:

- Hyderabadi Mirchi Salan is typically served with biryani, pulao, or plain steamed rice. You can also enjoy it with roti or naan.

To sum up

The Hyderabadi Mirchi Salan is a testament to the rich and spicy flavors of the city's cuisine. It's a versatile dish that can complement a variety of main courses, making it a favorite among food lovers. So, if you're ready to embark on a culinary adventure and tantalize your taste buds, try your hand at this delectable recipe. Your efforts will be rewarded with a mouthwatering dish that's sure to become a family favorite. Enjoy the explosion of flavors that only Hyderabadi cuisine can offer!