Mirchi Ka Salan Recipe (Biryani Salan)

Ingredients

• 2 tablespoons peanuts
• 1½ tablespoons sesame seeds
• 1 tablespoons desiccated coconut (or copra)
• 2 tablespoons oil (+ 1 teaspoon)
• ¾ cup onion (sliced thin, 1 medium onion)
• 1 teaspoon ginger garlic paste
• 6 green chillis (less hot or a mix)
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 sprig curry leaves
• 1½ to 2 cups water (adjust as needed)
• ½ teaspoon salt (adjust to taste)
• 2 tablespoons tamarind (small lemon sized ball)
• ¼ cup water (to soak tamarind)
• ¼ teaspoon turmeric
• ½ teaspoon garam masala (more if preferred)
• ½ teaspoon red chili powder (or as needed)

Instructions

1. 1.Soak tamarind in ¼ cup hot water and let it soften.
2. 2.Squeeze the softened tamarind to extract juice and filter the tamarind juice into a small bowl, then set aside.
3. 3.On a low to medium heat, dry roast peanuts until golden and aromatic.
4. 4.Add sesame seeds and coconut to the roasted peanuts and fry until they begin to smell good.
5. 5.Transfer the roasted ingredients to a plate and let them cool.
6. 6.In the same pan, heat 1 tbsp oil and sauté onions until golden.
7. 7.Add ginger garlic paste and sauté until the raw smell disappears.
8. 8.Cool the onion mixture as well.
9. 9.Blend together all the roasted ingredients and onions with ¼ cup water to make a thick slightly coarse paste.
10. 10.Rinse the green chilies and wipe them dry.
11. 11.Make a slit lengthwise on each green chili and deseed them.
12. 12.Heat 1 tablespoon oil in the pan and fry chilies for 2 to 3 minutes until they blister.
13. 13.Set the fried chilies aside.
14. 14.Heat another teaspoon oil in the same pan and add mustard seeds and cumin.
15. 15.When the seeds pop, add curry leaves and fry until the leaves turn crisp.
16. 16.Turn down the heat and add the onion peanut and coconut paste.
17. 17.Pour water and stir to make a thin gravy, incorporating the paste before the water turns hot.
18. 18.Add chili powder, tamarind juice, garam masala and turmeric to the gravy.
19. 19.Stir and simmer for 5 to 8 minutes until slightly thick.
20. 20.Add the fried chilies and simmer on a low heat until they wilt.
21. 21.Taste test and adjust salt and tamarind if required.
22. 22.Turn off the heat when the salan is slightly runny but thick, as it will thicken further upon cooling.
23. 23.Serve mirchi ka salan with any biryani.