Monday, November 22, 2010

Mirchi Ka Salan..!



Well,I know its been a real long time ..I am back or lets say, here for atleast now with this spicy tangy awesome dish..:)..Glad to be back and feels good just typing these.Hope you all have been doing good in your lives,dear readers.Happy Thanksgiving to all of you..!

Its snowing here in Seattle and a perfect day for some heat on plates.Mirchi Ka Salan is a hyderabadi (Hyderabad is a state in Southern India  famous for its culinary excellence) dish made with spicy chilies simmered in a rich thick gravy.This is one amazing dish I must say and the plethora of flavors that comes in one spoon of Mirchi Ka salan is just magnificient.The perfect combination of spice,sour and lil sweetness mingled with the mystical twist of Indian whole spices.No wonder this dish is given such a name.This look royal and treats your taste buds royally too.




Being a hard-core non-vegetarian ,its highly unlikely that I venture into cooking an elaborate veg dish.But I couldn't hold myself back after seeing so many rave reviews from friends and co-bloggers about this one and I had to cook it.Well,that was months back though.Could bring it here now only.I took the basic line from Mahanadi and I was not disappointed..:)

Here is the recipe for you to enjoy..!

A word of caution:This is not for weak –hearted peeps,a bite of those chillies can literally blow your heads off..:D,but you can play safe by just doing with the gravy which is pure amazing..Jalapenos were what I could get hold of here,but you can use any large spicy chillies.





6-7 jalapeno chillies

1/2 teaspoon mustard seeds

1/2 tsp Cumin seeds

1/4 teaspoon fenugreek seeds

1/4 teaspoon nigella seeds (kalonji)

1/4 tsp turmeric

1-2 Tbsp Tamarind extract(according to the sourness needed)

1-2 tsp Jaggery/sugar(as per needed to balance the heat and sourness)

Peanut/Sesame Oil


To roast and grind:

1/4 C peanuts

1.5 tbsp sesame seeds

4 dried red chillies

3/4 Tbsp coriander seeds

1 tsp cumin seeds

1/2 tsp fennel seeds

1 in cinnamon stick

4 cloves

To grind:

1/2 inch ginger piece

3 large garlic cloves

1/2 C onions

1 medium sized tomato

3 tbsp fresh coconut flakes

few curry leaves



Slit the chillies halfway through and in a pan, pour some peanut oil and sear/ shallow fry them till the skin is blistered to a sand color on sides.Removing the pith and seeds will lessen the spiciness,but I didn't do it as I don't mind the kick.

In the same pan,pour more oil and all the ingredients under grind section in order ,one by one and sauté for sometime until the coconut turns light brown.Keep aside for some time and grind to a paste.

In a small frying pan,dry roast all the ingredients under roast and grind section ,till they are lightly fried and aromatic .Roast them in a blender,to fine powder n keep aside.

In the big pan,pour more oil and splutter cumin,fenugreek and mustard seeds and add the ground paste of onions and coconut ,add the turmeric powder and sauté to blend.

Now add the ground spice powder and mix well for few minutes.

Add the tamarind extract and some water to loosen to the gravy.

Dunk the fried chillies,mix ,reduce heat and close the pan.

Cook for 15-20 minutes till the chilli and gravy flavors mingle with each other.

Open and do a taste test .Add sugar /jaggery to balance the flavors.

Serve hot with rice/Naan/Roti.



Verditct: The gravy is thick and dark and so flavorful and its a delight to just have it on its own.Pair it with some fragrant Basmati rice and a cool yogurt Raita as side or goes awesome with some Naan or even plain Roti..:)

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