Mirchi Ka Salan: When thinking of Hyderabadi cuisine, iconic dishes like biryani and haleem often take the spotlight. Yet, this culinary treasure trove offers a range of lesser-known but equally delectable delights that are bound to entice you for seconds. Among these hidden gems is the remarkable ‘salan’. Accompanying the famed Hyderabadi biryani, salan is a curry featuring spices and peanuts that adds a delightful kick to an array of rice and bread dishes, even when savored on its own.
Mirchi Ka Salan
The Origins of Salan: A Royal Culinary Tale
The creation of salan is attributed to one of Akbar’s khansamas, and its allure is evident from its mention as a favorite in the ‘Ain-i-Akbari’. While Mirchi Ka Salan, a chili and peanut stew, gained royal appreciation during Akbar’s reign, it is widely believed that Hyderabad is the true birthplace of this dish. The Asaf Jahi dynasty, known for its opulent feasts, introduced salan as a regal side dish. Notably, Muhammad Quli Qutb Shah, the founder of Hyderabad, was reputed to relish bold, fiery flavors, possibly influencing the evolution of this spiced curry.
The Signature Flavor of Hyderabad: Mirchi Ka Salan
Hyderabad’s culinary fame is incomplete without Mirchi Ka Salan, a tantalizing fusion of green chilies, peanuts, sesame seeds, dry coconut, cumin seeds, and a medley of spices. This flavorful curry harmoniously complements the complex taste profile of biryani. An indispensable part of Hyderabadi celebrations, Mirchi Ka Salan takes center stage in the traditional feast, often enjoyed with steamed rice and chapati. Beneath its unpretentious appearance lies a symphony of flavors – a balance of spice, sweetness, saltiness, and a subtle touch of bitterness. The slow simmering of chilies in a rich blend of spices, alongside the earthy texture of peanuts, contributes to both the curry’s depth and its cooling effect on fiery palates.
Crafting Mirchi Ka Salan: A Culinary Journey
To embark on the flavorful journey of Mirchi Ka Salan, gather the following ingredients:
- 1 sliced onion
- ¼ cup peanuts
- ¼ cup dry coconut (desiccated)
- 2 tbsp white sesame seeds
- 8 large green chilies (slit)
- 2 tbsp oil
- ¼ tsp red chili powder
- ½ tsp turmeric powder
- ½ tsp garam masala powder
- 2 minced garlic cloves
- ½-inch minced ginger
- Water
- ½ tsp cumin seeds
- Dried curry leaves
- 1 tbsp tamarind
- 1½ cup water
Follow these steps to create your own Mirchi Ka Salan:
- Gently dry roast sliced onions until they turn a light brown shade. Add peanuts, dry coconut, and white sesame seeds, and then set aside on a platter.
- Lightly sauté the green chilies in hot oil.
- Create a smooth paste by blending the roasted onion mixture with water, red chili powder, turmeric powder, garam masala, minced ginger, and garlic cloves.
- Heat oil in a skillet, add the paste, cumin seeds, and curry leaves, and cook for 5 minutes.
- Incorporate tamarind water into the mixture, whisk thoroughly, and then add more water.
- Add the sautéed green chilies, season with salt, and stir well.
Your flavorsome Mirchi Ka Salan is now ready to be relished.
conclusion
Mirchi Ka Salan stands as a testament to Hyderabad’s rich culinary heritage. This Hyderabadi-style chili and peanut stew, born from royal kitchens and cherished for its intricate flavors, continues to captivate taste buds and add an unforgettable zing to every meal it graces. Whether enjoyed as a side dish or a standalone delight, Mirchi Ka Salan invites you to savor the fusion of spices and textures that define its unique appeal.
