Mirchi Ka Salan
The best side dish for Dum biryani other than raita is this extremely flavorful curry. This curry have rich textures with grounded paste of roasted peanuts, sesame seeds and desiccated coconut. The grounded paste is then slowly cooked with tamarind and fresh green herbs along with chilly peppers. Imagine the flavors 🙂
I have made the recipe simple by combining many steps into few simple steps. I call it 'Dump and cook' method (probably a method invented by me and this is what I do almost every time).
Not only does this curry goes well with biryani, it also tastes best with any flat bread, khuboos or even white rice.
You can also replace the chilly peppers with brinjals/eggplants/aubergine.
- 1/2 Cup of all three ingredients Peanuts, Sesame seeds, Dessicated dried coconut
- 15-20 Large Chilly peppers Washed, dried and make a small slit on each pepper
- 2 cup oil
- 1 Cup Fresh Corainder Leaves
- 1 Cup Fresh Mint leaves
- 8-10 Green Chilly
- 3 tbsp Tamarind (size of big lemon) De-seeded ,cleanedand soaked in little water
- Salt as need
- 2 tbsp Corainder Seeds
- 1 tbsp Cumin seeds
- 2 Bojwar ka phool
- For tempering / Bagaar tsp mustard seeds, 1/2 tspn zeera, 2 pinch fenugreek seeds, 1/4 tsp kalonji seeds(black seeds), 1/2 cup curry leaves
Dry raost Peanuts, Sesame seeds, Dessicated dried coconut and set aside
Then Dry raost Corainder Seeds, Cumin seeds, Bojwar ka phool and set aside
In mixer add all the dry roasted ingredients along with Fresh Mint leaves, Coriander Leaves, tamarind, green chillies, salt and make a fine paste using very little water.
(You need to add the tamarind itself, not just the pulp, increase the quantity of tamarind if you wish to make it little extra sour)
Heat oil and fry the chilly peppers until slightly brown, please take care as it might splutter. Remove the chilly pepper and set aside
In the same oil, add 1 tsp mustard seeds, 1/2 tspn zeera, 2 pinch fenugreek seeds, 1/4 tsp kalonji seeds(black seeds) and half of curry leaves, once they splutter, just dump the grounded paste and fry for 10 minutes. Add 1/2 glass water(yo can also use tamarind soaked water here) and allow it to cook for 30 minutes on low flame.
Keep stirring every 5 minutes to make sure the curryis not sticking at the bottom.
Once the oil is released the water has evaporated, add the fried peppers/Mirchis and cooked on low for ten minutes. Adjust the consistency as desired.
The very delicious and the most favourite biryani partner is ready.
Make sure, your not adding any red chilly to this curry as it might loose its color.
Always, prepare this curry one day before serving, as this curry tends to taste better as it gets aged.
You can easily reserve this curry upto one week.