Spicy Green Jalapeno Gravy (Mirchi Ka Salan)

No..Its not that spicy that steam comes out of your ears or fire comes off your mouth like dragon!! Actually, it is very popular recipe from Hyderabad and is usually makes a great accompaniment with Biryani. Hyderabad is know for spicy, aromatic dishes and most of the gravies are rich with flavors and slightly tangy. I learnt this recipe from my Mother-in-law after my wedding. When she use to makes some special lunch for the whole family, she puts Biryani on dum (slow flame cooking) which usually takes 20-25 mins, and quickly makes this gravy with in that time as the side dish to go with it. We bring the the whole pot of biryani and gravy (in which they are cooked) to the dastarkhan(dining cloth on which dishes are served)and enjoy them piping hot.  She uses long and less spicy green chilies to make it. She sometimes substitutes chilies to tomatoes or eggplants. Even those recipes are very famous called Tamatar ka Salan or Bagare Baigan.

I used Jalapeno peppers here as they are less spicy. I slit them with a knife and removed the seeds and pan seared them in a little oil to remove the heat. The gravy is made with ground paste of peanuts, sesame seeds and dried coconut to make it thick and rich and tamarind pulp to give sourness along with other spices. Serve it with Biryani to complement perfectly or just serve it with Roti or steamed rice.

Mirchi Ka Salan
Mirchi Ka Salan

Mirchi Ka Salan

Servings:4

Ingredients:

Green Jalapeno Peppers: 5

Peanuts: 3 tbsp

Dessicated Coconut flakes/powder: 2 tbsp

Sesame seeds: 2 tbsp

fenugreek seeds: 1/4 tsp

Onions: 1 medium size, chopped roughly

Tamarind extract: 1 1/2 cups (if you have tamarind concentrate use 2 tbsp)

Ginger Garlic Paste: 1 teaspoon (Or use 1/2 inch ginger and 5 garlic pods)

Dried Red Chilies: 2

Red Chili Powder: 1/2 tsp

Coriander Powder: 1 tbsp

Cumin Powder: 1 tsp

Turmeric Powder: 1/4 tsp

Garam Masala Powder: 1/2 tsp, as required

Salt: 1 tbsp

Sugar/Jaggery: 1/2 tsp

Coriander Leaves: to garnish

Oil: 2 tbsp

Procedure:

  1. Clean Jalapenos and slit length wise with knife and remove all the seeds and set aside
  2. In a small pan, separately dry roast peanuts, sesame seeds, dried red chilies, and desiccated coconut until fragrant. (Coconut browns in seconds so stir continuosly and transfer quickly) Transfer to blender and make fine powder
  3. In a wide non-stick pan, add 1 tsp of oil and sear the slit jalapenos from all the sides (Cover the pan for safety) and remove on paper towel
  4. Add one more tsp of oil in the pan and add chopped onions and let it sweat by sauteing for 3-4 mins and transfer to the blender containing ground powder
  5. Add to the blender, ginger garlic paste, fenugreek seeds, red chili powder, turmeric, salt, coriander and cumin powder and a little water to ground to a smooth and thick paste
  6. Reheat the pan and add the remaining oil. Add the ground paste to hot oil and saute until the paste come together and leaves the pan (When you add paste to the oil, it first slowly absorbs all the oil and after few minutes it leaves oil at the edges, comes together and smoothly move on the pan) . It takes 7-8 minutes
  7. Meanwhile add a lemon size of tamarind to 1 cup of warm water and extract the juice
  8. Add the tamarind extract and sugar to pan and bring to boil
  9. Add the seared jalapenos and cover and cook for 7-8 mins until the gravy becomes thick and raw smell of tamarind goes off
  10. Check the seasoning and finish  with garam masala and coriander leaves

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