Mirchi Ka Salan | Side dish for Hyderabadi Biryani | Green Chilli Salan

Hyderabadi Biryani and Mirchi ka Salan is a marriage made in heaven. They go hand-in-hand and a total burst of flavors  If you are someone who is new to this dish don't panic by seeing the green chillies sorry they are not chillies they are Jalepenos and are not as spicy as the usual green chilli that we use in Indian cooking. 

This side is a great accompaniment to any Biryani be it veg or non-veg. So if you are a vegan no issues go ahead and try this and you will keep making it frequently  In South India we usually make Brinjal Salna for Biryani. 

Verdict - My guests totally loved it along with their Hyderabadi Biryani :-) I can't get any happier

Ingredients

Jalepenos - 15 nos (*see notes below)
Peanuts - 1/2 cup
Sesame seeds - 2 tbsp
Dry shredded coconut- 3 tbsp (i used dessicated coconut)
Green chilli - 4-5 (asper your spice tolerance)
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Fennel /Sombu seeds- 1/2 tsp
Chopped onions - 1 big 
Hing/ Asafoetida - a pinch
Ginger-garlic paste - 2 tbsp
Curry leaves - a spring
Chilli powder - 1/2 tsp
Coriander - 1 1/2 tsp
Cumin/ Jeera powder - 1/2 tsp
Tamarind paste - 2 tbsp
Salt- as per taste
Oil - 5 tbsp

Method

• In a non stick pan/ skillet heat 2 tbsp of oil and while its heating wash and dry the Jalapenos and slit in the middle lengthwise. Once the oil is hot add them and fry on all sides for 3-4 minutes. Using a slotted spoon drain the excess oil and keep them on kitchen towel. 
• Using the same skillet fry the peanuts until light golden brown, it should take 4-5 minutes and add the dried coconut/ dessicated coconut, make sure that the heat is in medium and then add the sesame seeds and dry roast it. Keep aside in a plate to cool
• In the same skillet add the remaining oil, once hot add cumin, fennel, fenugreek,red chilli, hing and mustard seeds, once it splutters add the curry leaves and the chopped onions. Let the onions turn golden brown, to this add the ginger garlic paste and cook until the raw smell goes.
• Grind the roasted and cooled ingredients  along with green chilli to a smooth paste using little water to help
• Add all the dry masalas and then the smooth thick paste to the onions and cook well adding some salt. Let the paste thicken and ooze out oil, it should take 5 minutes. 
• Now add 1 cup water and bring to boil and add the jalapenos let it cook for a minute and then add the tamarind paste and let it cook for 4 more minutes until all flavors combine

Cooks Wisdom 

- Its ideal to use Jalapenos in this recipe but if you cannot find it use green chilli but make sure to reduce the numbers

- Sesame can tend to burn soon so do not  dry roast it along with peanuts

- Using tamarind paste is upto your liking, it gives a perfect balance to the dish 

- its good to slit the jalapenos before frying or else they would burst during the process

Enjoy the great hyderabadi side-dish with your favorite biryani