Mirchi Ka Saalan

I love spicy food. But more than just heat I like it best when there is interplay of various other notes. IMG_5265One such dish that elevates flavors like sweet, savory and heat is Mirchi Ka Saalan. Its a Hyderabadi dish that is generally an accompaniment to Biryani. But I prefer to eat this with plain Jeera rice, it tastes great. Plain rice allows the various taste profiles on this dish to shine on its own.

You can make this with any kind of Chilli, but I prefer to make the dish not too spicy. I normally use either Anaheim peppers, big Jim or sweet peppers found in the farmers market. Now lets proceed to how this savory dish is created.

Ingredients

Sweet Peppers – 10 count

Onions – 2 big ones, finely chopped

Thick curd – 11/2 cups

Jaggery – 1/2 cup (can be replaced with sugar)

Tamarind paste – 2 tablespoons

Oil – 4 tablespoons

Ginger garlic paste – 2 teaspoons

Peanut Paste

Peanuts – 1/2 cup

Sesame – 1/3 cup

Coconut – 1/3 cup

Spices

Cumin seeds – 1 tsp

Mustard seeds – 1.5 tsp

Cinnamon – 2 inch stick

Cloves – 5-6 pieces

Bay leaves – 2 small leaves

Fenugreek seeds – 1/2 teaspoon

Curry leaves – 15 nos

Red chilli powder – 1 teaspoon

Coriander powder – 2 teaspoons

Cumin powder – 1 teaspoon

Turmeric – 1 teaspoon

How to

Take wide bottom pot and add oil. Add mustard seeds and let it sputter. Add cinnamon, cloves and bay leaves and heat for 20 secs. Add the cumin seeds followed by the onions.
Fry till the onions turn translucent and then add the rest of the spices. Add salt. Add ginger garlic paste and heat till its fragrant.

IMG_5266To make the peanut paste, dry roast the sesame seeds, and peanuts and then add the coconut. Grind with water and then add to the above mixture. Heat in sim for 5 mins. Add curd to the mixture along with the tamarind paste, and jaggery. Heat it in sim for 5 mins and then add the peppers to the mixture. Cover and heat in sim for 10 more mins. Serve piping hot over Jeera pulao. Happy eats 🙂

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