Authentic Deccani Mirchi ka Salan with Warm Bagara Rice
A rich, tangy, and nutty curry made with green chilies, simmered in a velvety paste of peanuts, sesame seeds, and tamarind. Perfectly paired with fragrant spiced rice, this traditional Hyderabadi delicacy offers a delightful explosion of robust flavors.
55min
Total Time
4
Servings
Deccani
Cuisine
Recipe
1
Dry roast the peanuts, sesame seeds, grated coconut, coriander seeds, and cumin seeds in a pan until fragrant, then grind them into a smooth paste with a little water.
2
Heat a tablespoon of oil in a pan and lightly fry the slit green chilies until blistered; remove and set aside.
3
In the same pan, heat the remaining oil and add mustard seeds, fenugreek seeds, and curry leaves.
4
Add the sliced onions and sauté until golden brown, then stir in the ginger-garlic paste and cook until the raw aroma disappears.
5
Pour in the ground peanut-sesame paste along with turmeric powder, red chili powder, and salt, cooking until oil begins to separate from the mixture.
6
Stir in the tamarind extract and two cups of water to achieve a medium-thick gravy consistency.
7
Gently drop the fried green chilies into the simmering gravy and cook on low heat for ten minutes until the flavors meld.
8
Garnish with fresh coriander leaves and serve hot alongside warm Bagara rice.
Ingredients
8 large mild green chilies, slit lengthwise
1/4 cup peanuts
2 tablespoons sesame seeds
2 tablespoons dry coconut, grated
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 large onion, finely sliced
2 tablespoons tamarind pulp
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
A few curry leaves
3 tablespoons sesame oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.