‘Mirchi Ka Saalan (MKS)’
What to say about it. Im always bowled over this soooper dish. Hyderabadi Biryani is so wonderful all by itself…..but when paired with mirchi ka saalan, it just brings such a wonderful combination. I can’t talk much bout it. I would start drooling again. This Peanut based Chilli curry, is just sooooperb.
I actually never wanted to try it. I din wan to try and spoil such good memories associated with it. But as experimental as I’m, I tried it. May be a year ago….I couldnt even remember its taste. Thanks Heavens for that. It was a failure as MKS, but good as some peanut curry. 😉
When my husband wanted this. I was all set for this. I wanted it to be successful. Patience is important for this, which I rarely have. But understanding how patience can be so wonderfully, fruitful, I did it, with the care, love and affection it deserved and Yes……the final thing was a success.
There are few points learnt…..which is noted below.
- 15-20 any mild Long Green Peppers / Bajji Mirchi
- 1 medium Onion
- 10-15 Curry Leaves
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tbsp Red Chilli Powder
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- 2 tbsp Tamarind Puree (thick)
- 1.5 cup Peanut
- 1/2 cup Sesame seeds
- 1 tbsp Poppy Seeds
- 1 cup Coconut
- 2-4 Cloves
- 1″ Cinnamon
- 1 tsp Cumin Seeds
- 2 tsp Ghee
– Roast the peanuts and de-skin them. In the same pan roast and remove sesame seeds, Poppy seeds, coconut one by one. They all should be perfectly roasted; Neither raw nor burnt.
– Using very little water, grind all the above ingredients together to a thick paste.
– In the same pan, heat some oil, add the cleaned peppers and roast them, till their outer skin is browned. Remove them on to a plate, when they are almost(85 %) cooked. Rest of it is cooked while simmering in the gravy.
– Meanwhile, heat oil in another pan, Add the cloves and cinnamon, splutter the cumin seeds, curry leaves and add the finely cut onion.
– When onion is done, add ginger and garlic paste, saute till raw smell goes.
– Now add the peanut paste to this. Now comes the tough part. Keep stirring it, till the oil oozes out. It takes some time. say, 10-12 min. Add a splash of water, when required to avoid the paste from getting burnt.
– Add the dry powders (chilli, coriander, cumin). Mix well for 2 minutes.
– Add the tamarin puree, enough water and give a good mix to form the gravy like consistency. Add the sautéed chillies to this and allow it to simmer for 5-8 minutes.
– Check and adjust the seasoning. Top it off with the ghee.
** The whole of the saalan would be perfect….when you can get the hint of everything. Each ingredient should balance the other, none of them should overdo the other.
** Keep stirring the peanut paste well, till it is cooked or else you will have a tough time like me cleaning the pan.
** Make sure that the simmering wouldnt overcook the peppers, as it may not hold its shape any longer.
** When cooled, the gravy becomes thicker, so decide over your consistency and pour water accordingly. For Dinner, I poured excess water to loosen the gravy, so when I simmered it for longer time, the peppers were lying flat.
** Onions could be avoided if the quantity of saalan is lesser. Taste wouldnt differ much.
** I actually use ver very less oil. But this dish,looks good when little bit of the oil floats above. But once in a while, I can sure excuse myself.
** Goes well with roti, biryani, chapathi, parata, breads.