The first weeks of November saw me go back to the world of 9 to 5 and my son going into deep disillusionment. He had believed that his mommy was going to be there ‘always, always’. Turns out mommy just goes out all day, comes back only in the evening and spends just a couple of hours a day with him. His solution, make for lost time on weekends. So, the last two weekends saw me juggling to do the things that need to be done around the house with a 2 year old attached to the hip, literally. All of this has , of course, taken a toll on the kitchen. It was feeling real neglected.As I entered into the world of planned meals and easy to cook recipes, the past two weeks had seen me sticking with the basic food and really not venturing too far from the roti-dal-sabzi menu. The kitchen was not happy. Yes, disillusionment was just around the corner. Having trouble dealing with one kid who had already decided it was time to force the issue, I decided that making up with my kitchen was the smart thing to do. So, when Aayush, finally trusted me enough to get a shut eye (I guess, he just thought, I would disappear again if he slept), I decided to venture into the world of Hyderabadi food with its much touted Mirchi ka Salan.
Now, I dont claim to be a connosieur of andhra food. In fact, the first time I heard about Mirchi ka Salan was through an Andhra-ite friend of mine. When ‘M’ described it to me, I knew I was going to like it. I mean, fried peppers in a peanut sauce, How can you go wrong!!! It was time to give it a taste. So, armed with a recipe, I forged into the world of Hyderabadi Cuisine.
I went with jalapeno peppers for this dish, though, she had suggested using anaheim. Let me tell you, I should have gone with the Anaheim. Wowee!! Cleared up all our sinuses for sure! Leftovers a couple days later were just too hot for consumption. The next time I would probably remove the innards of the chillis if I decide to stick with jalapeno. Phew!! The gravy is simply fabulous. Not just simply fabulous, but simple and fabulous. My husband suggested putting chicken pieces in the gravy along with the peppers next time. I like the idea and will try it soon, though, ‘M’ thought it was blasphemy to meddle with the perfect Mirchi ka Salan. Sorry, Dear.
For those of you who haven’t tried this dish, I would certainly recommend it. Try it once. Go for the milder peppers before you venture into the more hots ones. The gravy is a keeper for sure!!
Here’s the recipe as I tried it and as ‘M’ makes it.
4 Jalapenos/Anaheim Peppers (Deseeded, if you don’t like things too hot
Ghee/Peanut or Corn Oil
Keep aside. I removed the outer skin of the jalapenos even though ‘M’ doesn’t. Just a personal preference. Wrap the deep fried Jalapenos in a paper towel till cool enough to handle to completely cover. Then just wipe the skin off. The steam does most of the job that way.
Make the salan paste. Grind to a fine paste
¼ cup Roasted Peanuts
¼ cup Dessicated Coconut
1” Fresh Ginger, chopped
1 tsp Sesame Seeds
Add to the paste
1 tsp Asafoetida
2-3 tbsp Ghee/Peanut or Corn Oil
Add the salan paste and cook it till the oil leaves the paste. This takes quite a while and you need to keep stirring it as the peanuts have the tendency to stick. Very important to cook it that long to keep the peanuts from tasting raw. Take the time. Juggle the kid to the other hip(Of course, he is up by now). Sing him a song and take a few seconds away to keep stirring it.
Add a few drops of water, if it starts sticking too much. I did this in a cast iron skillet set on medium/medium-low heat, took about 15 minutes and 2 splashes of water.Once the paste starts leaving the oil (you will actually see the layer of oil separate and its quite gratifying), add
½ cup yogurt, whisked smooth
Tumeric/Haldi, a pinch
Salt, to taste
According to ‘M’, thats the proportion. The peanuts,coconut and yogurt go in a 1:1:2 ratio to make the ‘perfect’ salan. The rest can be eye balled. Keep stirring until the oil separated again. A lot quicker this time. Add
2 tbsp Tamarind paste
Water, enough to make it a sauce consistency
Cook for a couple of minutes till the water and tamarind blend with the paste to make a smooth sauce. Add the fried peppers. Bring to a boil and remove from flame. Garnish with
2 tsp coriander leaves, chopped finely
Mirchi ka salan is ready. I served it with hot chapatis and rice, though traditionally, it is served with Hyderabadi Biryani. That, though, is another post. 🙂