MIRCHI KA SALAN: PREPARING IT THE RIGHT WAY

MIRCHI KA SALAN: PREPARING IT THE RIGHT WAY

MIRCHI KA SALAN: PREPARING IT THE RIGHT WAY
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Circa 1948 - When Vasco Da Gama landed in India, little did he know that the saplings of green chilli that he brought along would be part of an iconic dish, of an equally iconic dynasty. The dish was Mirchi Ka Salan, and the dynasty were the Mughals. So, how and where did the Mirchi Ka Salan originate? Many believe that one of Akbar’s khansamas created the dish. It was one of the highlights of the menu served at Akbar’s coronation ceremony as the Emperor of India. Akbar loved it, especially for the flavour integration. And the rest is, as they say, history. All said and done, Mirchi Ka Salan was never a sidekick to biryani, but a main dish. In fact, it was one of the star dishes of the Mughals. Of course, the first iteration of the dish had the gravy in brown colour (because of the use of tamarind), and the chillies were kept slightly firm, for the crunchiness and sweetness. However, a testimony to a good Mirchi Ka Salan is its brownish gravy, which is still made in the traditional way. And here, just for you, is an easy method to make a perfect Salan at home.

INGREDIENTS

Green chillies (deseeded)- 8-10

2-3 tbsp sunflower oil

Raw peanuts- 100 grams

Coconut (grated)- 50 gm

Sesame seeds- ½ tsp

Coriander seeds- 1 tsp

Cumin seeds- 1 tsp

Onion (sliced)- 1

Tamarind water- 4 tsp

Ginger-garlic paste- 1 tsp

Turmeric- ½ tsp

Curd- 1 cup

Oil- 2 tsp

Salt to taste

Fresh coriander leaves for garnishing

PREPARATION

  1. Dry roast the peanuts, sesame seeds, coriander seeds and cumin seeds. Keep aside.
  2. Lightly fry the onion in 1tsp of oil until transparent.
  3. Grind the peanuts, sesame seeds, coriander seeds. cumin seeds, lightly fried onion and coconut together, making it a paste.
  4. Lightly fry the green chillies in 1 tsp of oil and keep aside. In the same pan, sauté the grounded paste, along with the ginger-garlic paste, adding the turmeric, tamarind water and curd.
  5. Add a teaspoon of salt and some water. Finally, add green chillies and let the mixture come to a boil.
  6. Garnish with fresh coriander leaves and serve.
  7. Mirchi Ka Salan is usually served with biryanis. It can also be served with rice or rotis.
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