Mareena's Recipe Collections

Secunderabad..The name brings in so many fond memories of my life..Its where we started our home as a newly married couple, celebrated Daryl’s first birthday, became the proud owners of our first car, picked up my first job…the list is endless…Secunderabad is a place we consider our second home as that is the place where we have spent the maximum years off-and-on till now…Whenever we heard that we were getting posted to Secunderabad, we would get so excited…The first in our to-do list would predictably be a visit to Biriyani Darbar,our favourite haunt for the Dum Biriyani…

You must be wondering why am I going on about Secunderabad and the Dum Biriyani. This is where today’s recipe gets its introduction. Mirch ka Salan…a must have accompaniment with Hyderabadi Biriyani. Its a must-have in our house with any Biriyani.  My not-so-particular-about-food Jerry conveys his displeasure if told that there’s no Salan to go with the Biriyani. Come to think of it..I think I should change his name to slightly-particular-about-food Jerry

No need to get scared over the name Mirch aka chilli…. Its a mild gravy which has sautéed chillies in it. So all you chilli-haters have an option to avoid using chillies. That’s what I do most of the time even though I dont dislike chillies. Let’s get on with the recipe…

Mirch Ka Salan
Source:Instruction manual that came along with my grinder 

Ingredients
Large green chillies-250 gms
Oil- 4-5 tablespoons( I use even lesser..you can add more if you want)
Mustard seeds-1 teaspoon
Cloves- 5
Curry leaves- 2 sprigs
Chopped onions- 100 gms or 2 onions
Ginger paste- 2-1/2teaspoons
Garlic paste- 2-1/2teaspoons
Tamarind paste- 1 tablespoon soaked in 1/4 cup water
salt to taste

To be dry roasted and ground

Peanuts-50 gms
Grated coconut- 50 gms
Sesame seeds -3 teaspoons
Coriander seeds -1-1/2 tablespoons
Cumin seeds-2 teaspoons
Red chillies- 5(add or deduct to suit your heat tolerance)
Pepper corns-1 teaspoon

Oil for sautéing the Chillies
Finely chopped coriander for garnish

Method

Heat some oil and saute the chillies, drain and keep aside. Dry roast and grind the ingredients and keep aside. In a pan, heat oil add chopped onions and saute till they turn brown. Add the ginger, garlic and toos till they lose the raw smell.Mix in the ground paste and stir well and pour in the tamarind water. Make sure its well blended and keep stirring till the gravy thickens.Add salt and fried chillies. boil the gravy for a minute.Check the seasoning. Add a teaspoon of sugar(optional). The addition of sugar gives a balance of flavour. Garnish with coriander leaves. Its ready to be served