Mirchi Ka Salan Hyderabadi Special / Andhra Pradesh
Blogging marathon kicks off a month long feat of bringing the best of 28 states and a couple of union territories. The first state is a neighbour.
Andhra Pradesh for me is predominantly Hyderabad where I spent a few months in 1999/2000. Andhra also shares border with maharashtra which means there is a lot of influence on the culture both ways.
This state forms part of the 4 major states from south India. It still stands out distinctively in terms of food from other states with the influence of moghul culture which enjoyed its rule for the longest period. Even the bylanes of hyderabad and secunderabad have the traces of the glorious past albeit most of it in shambles now. But if you appreciate cultural influence you will enjoy a trip to the nizam's den. And once there you need to taste a few things without fail, Tamarind Rice , Puliyogare rice, Pesarattu and the Hyderabadi Biryani. And when you speak about biryani the most popular accompaniment to go along with it is the Mirchi ka Salan. A deliciously flavored spicy and tangy gravy preparation that compliments the biryani perfectly.
1 onion medium ,finely sliced
4 green chilly
1 tspn garam masala
1 tspn red chilli powder
1 tspn turmeric
1 tbsp curd
1 tbsp tamarind pulp
1 tbsp fresh coconut grated
1 tbsp roasted peanut powder
1 tbsp white sesame seeds
2 tbsp Oil
1) In a non stick pan, roast the coconut, peanuts and sesame seeds , individually
2) Grind them using little water to a smooth paste
3) In a pan heat oil.
4) Slit the green chillies in the centre vertically and deseed them. Deep fry them until there are blisters on the skin
5) Remove the chillies and set them aside
6) Add the sliced onions to the hot oil.
7) Next add red chilli powder, turmeric, garam masala and saute till the onions are cooked and start caramelizing
8) Add the coconut paste and stir well
9) Add the garam masala and salt and some water to make curry like consistency.
10) After 5-8 min add the curd. Cover the curry with a lid and let it simmer for 20 min or until the color of the curry changes to dark and oil separates and floats on the top
11) Add the tamarind pulp and stir well. Cover for 2 more min
12) Serve hot alongside biryani or roti , topped with the green chillies.