Accompaniment: Mirchi Ka Saalan

Its a side dish that goes well with all Biryani's

Mirchi Ka Saalan is sour, spicy gravy that is usually served as an accompaniment with all sorts of Biryani served. Mirchi that is used is generally less spicier.  Sometimes the chillies are added whole and some recipes require the chillies to be slit and seeds removed as the pungency and heat is extensively high in seeds of any chillies. These chillies (pic below) are used but you may also use serrano chilli peppers as a substitute for this chillies.

These chillies are cooked in wet masala and soured with Tamarind Pulp. When we talk about wet masala its some of the spices and condiments that are roasted and grounded into fine paste using water.  These are spices and condiments used for making wet masala.

for 500gms of Chillies you need following ingredients for wet masala:

1 Tbsp - Unprocessed shelled Groundnuts (Mungphalli)

2 inch piece of Dried Coconut (Sukha nariyal) sliced.

1 1/2 Tsp White Sesame Seeds (Til)

1 1/2 Tsp White Poppy seeds (Khus Khus)

50 gms Plain dried Cashewnuts (Kaju)

1/4 Tsp Fenugreek Seeds (Methi Dana)

1 tsp Corriander Seeds  (Akkha Dhaniya)

1/2 tsp Cumin Seeds (Akkha Zeera)

On a griddle (Tava) dry roast all of the above ingredients. Transfer it in a mixer and make it into paste (little coarse texture - Halka Dardara)

Rest of the ingredients are:

2 Tsp of Red chilli powder (Lal Mirch powder)

1 Tsp of Turmeric (Haldi Powder)

1 1/2 tbsp - Ginger Garlic Paste (Adrak Lahsun ka paste)

3 medium onion sliced (Lal pyaaz)

200 gms Tamrind (Imli)

1 Tsp of Whole cumin (Zeera)

2-3 sprigs of Curry Leaves (Kadipattaa)

2 tbsp - refined groundnut oil

Salt to taste.

Water as required.

METHOD:

1] Prepare wet paste from the above ingredients (less coarser).

2] In a vessel wash and soak the tamrind for 30 minutes.

3] In oil fry onions till golden brown, remove and spread it on thali to make it crispy.

4] Fry slit whole green chillies for a minute in same oil and remove it on a seperate dish.

5] Add cumin seeds and curry leaves in the same oil. when the splutter add Ginger Garlic paste and fry.

6] Add all Red chilli powder and turmeric powder to it.  fry for a minute and then add the wet masala.

7] Continue to Stir fry masala till oil oozes out from it.

8] Add salt and little water if required.

9] Add fried green chillies, mix it well for 2-3 times. 

10] Squeeze tamrind pulp in same water in which it has been soaking. 

12] Put the tamrind in the vessel and continue cooking.  Take utmost care that Tamrind being sour can make your gravy very sour; ensure you check the taste while adding the tamrind pulp in batches.

13] Continue cooking till oil floats again on top.  It should take nearly 20 minutes approx.

14] Now crush the onions with hands into powder and add it in the gravy.  Crushed brown onions acts as a thickning agent and makes it thicker.

15] Adjust salt and other seasoning.

16] Servce hot with Biryani.

After its cooked.  Mirchi ka saalan will look like this

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*courtesy: Image Juicy.....