A popular chili and peanut-based curry recipe which is typically served as a side dish to Hyderabadi biryani recipe. basically, salan recipe is a delicacy to Hyderabad, Andhra Pradesh and it is mainly prepared from peanut, coconut, sesame seeds, and tamarind juice.
while the preparation is extremely simple, but few points for considerations for a perfect salan recipe. firstly, I always recommend to dee-seed the green chilies before using it in the gravy. if you prefer to have a spicy then you may keep them, otherwise dee-seeding them is a wise option. secondly, and more importantly, the consistency of the salan recipe is very important. Mirchi ka salan recipe should always be competitively thicker and avoid making it watery.
#CookWithoutGuilt#EatWithoutGuilt#HappyCookimg#StayHealthy#StayFit COOK TIME:15 MINUTES
TOTAL TIME: 20 MINUTES
SERVINGS: 2
AUTHOR:CUISINE CULTURE
COURSE:LUNCH
KEYWORD: Mirchi ka salan
Ingredients
2 tbsp peanuts
1 tbsp white sesame(safed til)
1/2 tbsp whole coriander seeds
1/4 tbsp cumin seeds
5-6 dried red chili
2 tbsp oil
1/4 tbsp mustard seeds
5-6 curry leaves
1 small sized finely chopped onion
1/2 tbsp Kashmiri red chili powder
1/4 tbsp turmeric powder
salt to taste
1/2 tbsp ginger garlic paste
1/2 tbsp tamarind pulp mixed with jaggery
3-4 green thickened chili(less spicy one)
2 tbsp sweet tamarind chutney
250 ml of water
oil for roasting chilies
Instructions
Preparing Chilies
1 - Make a slit on all chilies and deseed, fill all the chilies with tamarind pulp.
2 - Add 1 tbsp oil in a pan and fry or roast well it from all sides.
Preparing Salan
1 - Add 1 teaspoon oil, roast peanuts low medium flame, once it starts leaving the skin, turn off the flame add sesame, whole coriander, cumin seeds, dried red chili and keep roasting for a minute.As the pan is hot so it will all be roasted well. Transfer into grinder jar, once it is cool, add little water grind into a fine paste.
2 - Heat oil in a vessel, add mustard seeds and curry leaves, let it crackle well, then add chopped onion and roast until 60% done. next, add ginger garlic paste and roast until golden brown.
3 - Next add salt, turmeric powder, Kashmiri red chili powder, and mix well. Add peanut paste and stir well.
4 - Now add 250 ml water, give a good stir, and add tamarind chutney. let it simmer for 4-5 minutes on low flame.
5- Add fried chilies and simmer on a low heat until they wilt.
6 - Serve mirchi ka salan with any biriyani.
Tips
1 - Choose plump and less spicy chilies.
2 - Roasting peanut on low to medium is to a key to flavourful and aromatic salan. So ensure they are roasted well to bring out the aroma of roasted peanut.
3 -If you do not have sesame seeds, replace it with dry coconut.
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