Mirchi Ka Salan Hyderabadi Special / Andhra Pradesh

Blogging marathon kicks off a month long feat of bringing the best of 28 states and a couple of union territories. The first state is a neighbour. 
Andhra Pradesh for me is predominantly Hyderabad where I spent a few months in 1999/2000. Andhra also shares border with maharashtra which means there is a lot of influence on the culture both ways.
This state forms part of the 4 major states from south India. It still stands out distinctively in terms of food from other states with the influence of moghul culture which enjoyed its rule for the longest period. Even the bylanes of hyderabad and secunderabad have the traces of the glorious past albeit most of it in shambles now. But if you appreciate cultural influence you will enjoy a trip to the nizam's den. And once there you need to taste a few things without fail, Tamarind Rice , Puliyogare rice, Pesarattu and the Hyderabadi Biryani. And when you speak about biryani the most popular accompaniment to go along with it is the Mirchi ka Salan. A deliciously flavored spicy and tangy gravy preparation that compliments the biryani perfectly.



Ingredients
1 onion medium ,finely sliced
4 green chilly
1 tspn garam masala
1 tspn red chilli powder
1 tspn turmeric
1 tbsp curd
1 tbsp tamarind pulp
for masala
1 tbsp fresh coconut grated
1 tbsp roasted peanut powder 
1 tbsp white sesame seeds
2 tbsp Oil

Method
1) In a non stick pan, roast the coconut, peanuts and sesame seeds , individually
2) Grind them using little water to a smooth paste
3) In a pan heat oil.
4) Slit the green chillies in the centre vertically and deseed them. Deep fry them until there are blisters on the skin
5) Remove the chillies and set them aside
6) Add the sliced onions to the hot oil.
7) Next add red chilli powder, turmeric, garam masala and saute till the onions are cooked and start caramelizing
8) Add the coconut paste and stir well
9) Add the garam masala and salt and some water to make curry like consistency.
10) After 5-8 min add the curd. Cover the curry with a lid and let it simmer for 20 min or until the color of the curry changes to dark and oil separates and floats on the top
11) Add the tamarind pulp and stir well. Cover for 2 more min
12) Serve hot alongside biryani or roti , topped with the green chillies.

24 comments:

Sandhya Ramakrishnan said...

Love the mirchi ka salan gravy! Such a special dish from Hyderabad. Looking forward to reading all your recipes for the month :)

Usha said...

Another mirchi ka salan recipe ! Love it with biryani. You are right about neighboring states having influence on the cuisine. Even I noticed how some the food is similar to Maharashtrian cuisine.

Srivalli said...

Very nice Pradnya, for a person who started late, you really rocked!..lovely post..

Nivedhanams Sowmya said...

that is so delicious and finger licking good!!!

Manjula Bharath said...

wow such an irresistible mirchi ka salan :) looks very delicious and am so looking forward to your rest of the states :)

vaishali sabnani said...

Wow the mirch ka Salan is a lovely dish and very inviting one too. A good kick to begin the marathon with a nice Mirch, instead of sweet.:))

Priya Suresh said...

This is one of the most cooked and trademark dish of Hyderabadi cuisine, trust me i also planned to make them for this Mega marathon, u guys are tempting me now.

Sapana Behl said...

Same pinch ! I love this Hyderabadi delicacy and yours looks fabulous !

Priya Srinivasan said...

Sesame, coconut and peanuts plays a great role in many of the hyderabadi dishes i believe, i was a bit hesitant to try this, thinking would be very spicy!!! Looks very tempting!!

Kalyani said...

ooh ! spicy and lovely :-)) good to have with some hot Rotis, Pradnya :-))

Rajani S said...

what a great combination of peanut and coconut! It looks really yum, Pradnya...I am just closing my eyes and thinking of the flavour bursts there in that salan....yumm!

Jayanthi Padmanabhan said...

cannot agree more. Mirchi ka salan is the perfect side to biryani. Yours looks delicious

Harini-Jaya R said...

My husband's favorite gravy! Tastes awesome with Biryani/Pulao.

Padmajha PJ said...

I wanted to make this to go with the briyani but couldn't manage everything together. Must try this sometime. Looking forward to your other dishes this month :)

Chef Mireille said...

this seems to be a popular one I will have to add to my Hyderabadi trials

Sreevalli E said...

Very flavorful & delicious dish..

Varadas Kitchen said...

The salan looks great. Enjoyed reading what you took back from you stay there.

Archana Potdar said...

Lovely choice. I love this spicy salan a lot. Its Hydrabadi. Looking forward to see more here.

Pavani N said...

Love that spicy and yummy Hyderabadi mirchi ka salan. Looking forward to your posts this month.

Nalini's Kitchen said...

Another mirchi ka salan,looks so tempting and flavorful..

Gayathri Kumar said...

So many mirchi ka salan recipes today. Yours looks delicious. Love to try this spicy gravy...

Saraswathi Tharagaram said...

Perfect combo with briyani.. Very tempting dear..

Nisha Sundar said...

I love this gravy so much. One of the best dishes from this state.

Suma Gandlur said...

Though I can't stand that much heat, this is a spice lover's delight. :)

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