Mirchi Ka Salan Chilli Peanut Curry

Method

1. 1

   Roast the paste ingredients: In a dry pan on low heat, roast peanuts for 4 minutes until skins blister. Remove. In the same pan roast sesame seeds for 1 minute. Remove. Add coriander seeds and cumin seeds — roast 1 minute. Remove. Let everything cool.

2. 2

   Grind the paste: In a mixer combine roasted peanuts, sesame seeds, roasted coriander and cumin seeds, and fresh grated coconut. Add 3 to 4 tbsp water. Grind to a smooth, thick paste. This aromatic nut paste is the base of the salan.

3. 3

   Prepare the chillies: Wash the large green chillies. Make one slit down the length of each — from below the stem to the tip — without cutting all the way through. The slit allows the gravy to penetrate inside the chilli during cooking. Remove some seeds if you want a milder result.

4. 4

   Fry the chillies lightly: Heat 3 tbsp oil in a wide pan on medium. Fry the slit chillies for 2 to 3 minutes, turning once, until the skin blisters slightly and turns slightly golden in spots. Remove and keep aside. The frying partially cooks them and reduces their raw flavour.

5. 5

   Cook onions in the same oil: Add the finely chopped onions to the remaining oil. Cook on medium heat for 10 minutes until deep golden.

6. 6

   Add ginger and garlic: Add ginger paste and garlic paste. Stir 2 minutes.

7. 7

   Add spice powders: Turn to low heat. Add red chilli powder and turmeric. Stir 2 minutes.

8. 8

   Add the nut paste: Add the ground peanut-sesame paste. Stir well. Cook on medium heat stirring continuously for 5 minutes until the paste cooks into the oil and becomes fragrant.

9. 9

   Add tamarind water and chillies: Add the strained tamarind water. Add salt. Add jaggery if using. Stir well. Bring to a simmer. Gently slide the fried chillies into the simmering gravy.

10. 10

    Cook until chillies are tender: Cover and cook on medium-low heat for 8 to 10 minutes until the chillies are fully tender and have absorbed the peanut-tamarind gravy. Serve alongside biryani or with rice.

11. 11

    Note: Mirchi Ka Salan is the traditional accompaniment to Hyderabadi biryani — it is placed in a small bowl on the side and eaten with the rice to provide a sour, tangy, nutty contrast to the fragrant biryani. Salan means curry in Urdu. The combination of peanuts, sesame seeds and coconut as a thickening base is a specifically Hyderabadi technique that reflects the influence of the Nizami court cuisine.