Mirchi Ka Salan
Its been a while since I sent in anything for RCI - Regional Cuisine of India. I especially enjoy this event since it calls for a lot of experimenting and exposure to recipes that I haven't tried or tasted before. Starting from the Saarina Pudi I made for RCI - Karnataka to Bihari Shahi Paneer to Gujarati Khattai Aloo, all are recipes that soon became occasionals in my kitchen, not to mention the absolute ball I had during RCI - Kerala :D
Mirchi Ka Salan (phone pic, so please excuse!)
Bhavnagri Chillies
This time's RCI is featuring Authentic Hyderabadi Cuisine. Ahh, Hyderabad! In my two and a half years in the city, I have tasted a bunch of authentic dishes like Dum Biriyani, Bagara Baingan, Do pyaaza, Rawgani Roti, Mirchi ka salan, Double ka meetha and a lot more. I personally didn't like Qubani ka meetha and haleem.
Of all these dishes, Mirchi Ka Salan is my absolute favourite. It adds a wonderful flavour as a side dish to Biriyani. RCI this month gave me a good excuse to try it out myself. The process is slightly time-consuming since the dish is based on the traditional slow cooking method. Its definitely worth it though!
Recipe source here.
Serves 4
What I Used:
2 cups long green chillies (bhavnagri chillies) or capsicum, cut into thick strips
1 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/4 teaspoon fenugreek (methi/uluva) seeds
1/4 teaspoon nigella seeds (kalonji/karum jeerakam)
1/4 teaspoon turmeric powder
1 tbsp coriander (malli) seeds
1 tbsp jeera (jeerakam)
2 teaspoons red chilli powder
1 tablespoon tamarind pulp/paste
5 tablespoons oil
a few curry leaves
salt to taste
To be roasted dry and ground into powder:
2 tablespoons peanuts
2 tablespoons sesame seeds (til/ellu)
1 tablespoon cumin seeds
To be ground into paste:
6 cloves garlic
1/2 inch piece ginger
1/2 cup onions, chopped
1 cup tomatoes, chopped
3 tablespoons fresh grated coconut
How I Made It:Serve warm with Biriyani and raita.
1. Wash and slit the green chillies. Remove the seeds and fry in hot oil until they turn whitish in colour. Remove and keep aside.
2.In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves.
3. When the seeds crackle, add the paste and cook for 2 minutes. Add the turmeric powder, coriander and cumin seed powder, chilli powder and powdered peanut-sesame mixture. Cook over a medium flame, stirring continuously until the oil separates.
4. Add 2 cups water and tamarind pulp and bring it to a boil.
5. Add the fried green chillies and salt and simmer until the gravy thickens. This takes a good 20-25 minutes.
This goes to Zaiqa who is hosting RCI - Authentic Hyderabadi Cuisine this month.
Posts
yum yum yum!!!! :-))) i love this...briyani n mirchi ka salan goddd!! heavenly combo!! urs looks awesome
ReplyDeleteHey Nags,
ReplyDeleteI love this side dish. Your photos have justified the essence of mrichi ka salam. Will give your recipe a try.
Very nice, spicy food is the way to go!
ReplyDeleteYou didn't like haleem and Qubani ka Meetha? It's Ramzan time now and people are making a killing shipping them everywhere!!!
ReplyDeleteI have never had this side dish, but it looks mouth watering.Love the colour too
ReplyDeletelooks just delicious..
ReplyDeleteLove anything fiery, very tempting ur curry :)
ReplyDeleteeven i luv mirchi salan,..ur version looks yum,..
ReplyDeleteWhoa,looks gud....nice entry for the event:)
ReplyDeleteI used Amul butter to make ghee,which I think is salted butter....Even the golden churn Australian butter which I told you is salted butter only;D
ur mirchi salan looks so yummy...! never have had it before. And Nags, I wonder u know abt our Bhavnagari mirchi...u must have good info about my region Gujarat:)
ReplyDeleteWill try sometime ur version of Mirchi Salan.
That's a lo....ng list of ingredients, but the end result sure looks absolutely worth it.
ReplyDeleteSonu - I have very limited knowledge for now, but plan to expand it :) So i look up original names of vegetables and spices whenever i cook with them. Kalonji is something i tried for the first time, in this recipe!
ReplyDeleteMirchi Ka Salan looks divine. Need i have to say anything more...
ReplyDeleteThis looks delicious. I'm been looking around for those non chilli fat green chillies.
ReplyDeleteNags, Mirchi Ka Salan is my favorite, especially along with some Mutton Biryani, Yumm-O!
ReplyDeleteIt looks fantastic, Thanks for sending the entry!
The recipe certainly seems delicious but I would like to point out that dhania and coriander are the same item, dhania being the hindi word.Perhaps you could clarify this for your readers.
ReplyDeleteYour mirchi ka salan looks remarkably similar to a previously posted one at:
ReplyDeletehttp://jalepenos.blogspot.com/2007/05/namaskaaram.html
And was submitted for a contest without acknowledging the original blogger. Good going!
Okay, so the previous comment needs to be delelted, as it was posted in a haste. Am terribly sorry for that.
ReplyDeleteThanks.
Sunshine - two things:
ReplyDelete1. take some time before blaming people. it saves you an apology, which atleast to me, are valuable.
2. please learn how to delete comments. it could be very useful in future. and no, i am not going to do it for you.
That's a lo....ng list of ingredients, but the end result sure looks absolutely worth it.
ReplyDeleteThis is identical to Tarla dalal's recipe (in the same order and sequence!)as it appears in her book 'rotis and subzis'.It is a good recipe though!
ReplyDeletehave tried this couple of times. Comes out really yummy! thanks
ReplyDelete