Mirchi Ka Salan

EVENT: SUNDAY FUNDAY

THEME: COOKING WITH CHILES

RECIPE: MIRCHI KA SALAN

 

What is Mirchi Ka Salan?

Mirchi Ka Salan, is a slightly spicy, creamy and tangy curry that is usually served with biryani or any other rice dish. It also can be served with any Indian Flatbread like roti, paratha, naan. Mirchi Ka Salan is one of the popular traditional Hyderabadi dishes. Mirchi is the Hindi name for Chiles or Chillis and Salan refers to a curry. Some prepare a thin curry while others like a thick creamy one. 

Generally, for this dish we do not use any of the thin or round, more hot variety of chiles/chillis. If possible it is best to use the Bhavnagri  Chillis. However, if you don’t get Bhavnagri Chillis in your area feel free to use any big chilis that are not too hot. 

 

Chillis And India

Though most of the food prepared in India ranges from hot to really hot, in terms of chilliness, chilis do not originate from India. Yes you read right! They were actually introduced in India in the 15th Century by the Portuguese. Researchers have found evidence that Chillis or Chiles were growing in Northwestern part of Mexico many centuries ago.

 

Scoville Heat Units (SHU)

What causes the hotness of the chillis? Its a substance called capsaicin. How hot or mild a chilli is depends on the amount of capsaicin present in the pepper. How is the hotness or heat of a chilli measured? Its measured in Scoville Heat Units (SHU). Carolina Reaper is the hottest at 1900000 SHU, Jalapeño are 5000 SHU, our Kashmiri Chillis are 2000 SHU, Jwala Chillis are around 20,000-30,000 SHU and bell peppers are 0 SHU. Bhavnagri Chillis that I’ve used for this dish are mild to moderate in hotness. Did you know that the white part or the placenta as its called is packed with heat. Remove it and the hotness reduces considerably.

 

Not All Indians Eat Hot Food

Its a misconception that because I’m an Indian I eat extra hot food. Actually hubby and I cannot stand food that is loaded with chilis. Most of my dishes are mildly hot. 

 

Chilli, Chili or Chile?

Let us clear that for once and all. Chile is the Spanish word referring to these  hot pepper pods which are actually berries. American English use Chili while the British English is Chilli. So basically all refer to the same hot berries.

 

Memories

Remember the time when traveling was not marred by Covid? Doesn’t it seem like eons ago? Well, before all this pandemic began, luckily my dad was able to travel to Bangalore (where hubby and I were) to spend some time with us. That was at the beginning of 2020. During his visit, obviously he wanted to enjoy all the different, delicious dishes that the wide Indian Cuisine offers. Biryani was obviously on top of the list. While we ordered biryani from the take away place Potful, I made the mirchi ka salan to go with at home. By the way Potful biryani is simply the yummiest and I love how they deliver it in eco – friendly clay pots. One year down the road, not only my dad but we too miss the tasty biryani.

 

Some Chilli/ Chile Recipes to Check Out:

Potato Stuffed Chilli Bhajia – big chilis are stuffed with a spicy potato filling. Then the stuffed chilis are dipped in a chickpea flour batter and deep fried. Generally served along with a main meal or as a snack.

Raiwala Marcha – hot chilis pickle with mustard powder

Homemade Red Chilli Sauce 

Garlic and Red Pepper Chutney

 

Sunday Funday

Sunday Funday is a group of Food Bloggers who every Sunday share some fun, traditional, hearty or easy recipes to make Sunday Family Meals a bit more exciting. To join this fun group, visit the Sunday Funday Facebook Page. Request to join in. This Sunday the theme is COOKING WITH CHILES  suggested by Karen. You have to check out her blog Karen’s Kitchen Stories for her awesome bakes.

Here’s What Other Members Made Using Chile:

• Chile Pancakes from Sid’s Sea Palm Cooking
• Chili Plum Sauce from Food Lust People Love
• Creamy Chicken Tortilla Stew from Amy’s Cooking Adventures
• Enfrijoladas from Making Miracles
• Homemade Salsa Verde from Sneha’s Recipe
• Maharashtrian Green Chilli Thecha from Cook with Renu
• Mirchi Ka Salan from Mayuri’s Jikoni
• Roasted Monkfish Over Mole Negro from Culinary Adventures with Camilla
• Spicy Carrot and Broccoli Salad from Karen’s Kitchen Stories
• Thai Curry Noodles from Palatable Pastime

 

Ingredients Required For Mirchi Ka Salan:

• Fresh Chillis – best to use the large and not too hot variety. If you don’t get Bhavnagri Chillis then you can use poblano, Anaheim Peppers, Jalapeño. Slit on one side from the head about ¾ of the way. Not fully. Slowly remove the seeds and a bit of the white part using the tip of a knife or a small spoon.
• Onion – any – red, white or yellow, peeled and finely chopped
• Garlic – peeled and chopped
• Fresh Ginger – minced
• Peanuts – roast and remove the skin
• Fresh Coconut – grated and roasted lightly
• Fresh Tomato Puree – thick
• Curry leaves – one sprig or 6-8 leaves
• Sesame Seeds – tal, simsim, roasted
• Poppy Seeds – khus khus. If you don’t have poppy seeds add melon, sunflower seeds. Roasted
• Cumin Seeds– jeera
• Mustard Seeds – rai
• Nigella Seeds – kalonji
• Salt – according to your taste
• Red Chilli Powder – optional
• Cinnamon Powder
• Clove Powder
• Tamarind Paste
• Jaggery – can use brown sugar or white sugar instead
• Oil – any vegetable oil, coconut oil or mustard oil. I have used sunflower oil.
• Turmeric Powder – haldi
• Water – normal tap water
• Chopped Fresh Coriander/ Cilantro – for garnishing

 

Dietary Tips:

• Vegan
• Gluten Free

 

 

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A little request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or tag me on Twitter as #Mayuri1962