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Coffee and Crumpets

Real Food with Altitude

Curries Indian Vegetarian

Mirchi Salan ~ Green Chilli Curry

mirchi ka salan

Last week, I had some long time friends over for dinner. It had been aeons since we’d seen each other and I owed them a dinner at my house. We have known each other for a long time, longer than I have known my husband! We always have a great time when we do get together and that’s got a lot to do with the fact that they love to cook and eat as much as we do.

I know that when I go over to their house, there is always something delectable and enticing on the table; warm, charred kebabs right off the grill or creamy, mango kulfi dripping syrupy goodness. They informed me that they have just bought a smoker and we should be ready for an invitation as soon as they have perfected the art of smoking! I can’t wait.

So, last week was my turn to entertain and I had to pull out all the stops. They love Indian and Pakistani food so I decided to treat them to some typical Indian foods that we eat in my family. My family originates from Hyderabad which is in Central/South India. The Hyderbadi cuisines takes its influence both from North Indian cooking (rich, creamy kormas and kebabs) and also from the South (vegetarian, tangy tamarind laden sauces with lots of peanut and coconut use) Hyderabadis are very serious about their food and all are considered great connoisseurs of cooking and eating. People moving to Hyderabad from different regions, countries and communities have also influenced and enriched its cuisine.

I love Hyderabadi food because I grew up eating it and it’s just really, really good. People who cook Hyderbadi cuisine are serious about their dishes and take the utmost pride in their food and hospitality. It’s a cuisine with great depth of flavour; layer after layer of flavour. It doesn’t have to be mouth searing hot and in most cases it’s not, but it’s the layering of spices, the use of nuts and dried fruits, the tang of the tamarind and the tropical coconut, where you experience the many simple yet deliciously complex flavours of Hyderabadi cuisine.

Majority of my menu last week was Hyderabadi. I made Hyderabadi biryani, spinach paneer, chicken 65, Bihari kebab, tomato chutney and this mirchi salan or chilli curry. This chilli curry is one of my favourites. It’s not meant to be eaten as a side dish as such, but more as a hefty condiment. It’s the condiment of choice when biryani is on the menu. Although, I like it with white rice and soft white bread (I’ll eat it with anything really) just as much.

Since it is a chilli curry, it will be hot, but you can minimise the heat by removing the chilli’s innards and frying or by boiling the chillies before adding to the gravy. I removed and discarded the seeds and the white ribs of most of the chillies and then fried them.

The addition of the coconut and the tamarind makes this a dish with strong South Indian influence. The onion and coconut impart a little sweetness, the chillies and spices add depth and some heat, and the tamarind rounds it all off by giving it a tangy finish. Your mouth will be dancing with all the exotic flavours.

There are a few steps beforehand to complete like dry roasting the spices, soaking the tamarind and frying the chillies, but once all that is complete, the dish comes together fairly quickly. I like to use wet tamarind block that can be found at Asian stores, usually by the Thai goods. There is tamarind paste available and you can use it but it is stronger and you need less of it. I find that it tastes metallic for some reason and so usually, I try and find the wet tamarind block.

mirchi ka salon

 

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Mirchi Salan ~ Green Chilli Curry

Rating  5.0 from 2 reviews

Prep time:  45 mins

Cook time:  25 mins

Total time:  1 hour 10 mins

Serves: 4-6

Ingredients
  • 10-12 green chillies, long variety like Serrano or Cayenne
  • ¼/59mL vegetable or Canola oil
  • 1 large onion, roughly chopped
  • 2 teaspoon garlic, minced
  • 2 teaspoon ginger, minced
  • 1 tablespoon dessicated coconut (not sweetened flaked)
  • 2 teaspoons sesame seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • tamarind, golf ball size or 1 teaspoon paste
  • 11/2 cups/354mL hot water
  • 12-15 curry leaves
  • 1 teaspoon salt
Instructions
  1. Prepare the chillies first; keep intact but split down the middle.
  2. Remove the seeds and white ribs (they don't have to be totally clean)
  3. Soak in cold water for about 30 minutes.
  4. Put the tamarind in 11/2 cups warm water and let soak and soften.
  5. Meanwhile, dry roast the spices and grind.
  6. In a small, heavy skillet or pan, dry roast the cumin seeds, sesame seeds and coconut, one at a time.
  7. Roast until lightly golden and fragrant. Once cooled, grind all together in a spice grinder.
  8. In the same pan, add a drop of oil and brown the onions.
  9. Once the onions are browned, cool slightly and grind in a blender or food processor until fairly smooth. Add a drop of water if needed.
  10. Remove the chillies from the water and dry them.
  11. In a medium pan or skillet, add the ¼ cup of oil, fry the chillies until lightly brown.
  12. Remove the chillies from the oil and put aside.
  13. In the same oil, add the curry leaves and allow to splutter for a minute or two.
  14. Add the onion paste, garlic and ginger. Cook for minute.
  15. Add the ground spices, coriander powder and turmeric powder. Cook for a minute.
  16. Add the chillies and mix. Cook for a minute or two.
  17. Strain the tamarind water, squeezing the tamarind to get all the tang.
  18. Add the water to the pan with the chillies.
  19. Bring up to a simmer and cover.
  20. Cook until oil begins to float on top, about 15-20 minutes.
  21. Stir occasionally to make sure onions are not sticking to the bottom.
  22. Add more water if needed for consistency.
  23. It should be thick, paste like masala.
  24. Add the salt and check, add more if desired.
  25. The sauce should have a spicy, tangy after taste.
  26. (You can add more tamarind water if you want it tangier)
  27. Take off the heat.
  28. Curry can be served hot, warm or room temperature. It's even good cold.
  29. Serve with biryani as a side.
  30. Tastes great with white rice too, soft bread and Indian flatbreads called parathas.
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mirchi ka salan

 

This is one of my favourite dishes with biryani. Many people prefer yoghurt raita with theirs but not me, this green chilli curry or the similarly prepared eggplant curry is my favourite.

If you like biryani, try making this green chilli and have it alongside. You will not be sorry!

Hope you’re all having a great week. We got some unexpected snow yesterday afternoon and I had a wonderful time watching beautiful, huge snowflakes fall and within a few hours, everything was covered in a pristine white blanket. Today, the sun is out, the skies are a vibrant blue and that frosty, white blanket is dripping away.

Time to get into the kitchen. 

 

 

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Comments

  1. Chris Ali says

    April 13, 2013 at 9:00 am

    Hey Nazneen! That food on that evening was the best I’ve had in recent memory! I am still dreaming about the chicken 65 and Green Chili curry. I plan to make your chicken 65 tomorrow. Tandoori chicken on the smoker is incredible and so is smoked salmon. We all should hook up shortly! We’ll text you.
    Chris Ali recently posted..Kouign AmannMy Profile

    • Nazneen says

      April 16, 2013 at 12:14 pm

      Hey Chris! Thanks so much! I am glad you enjoyed the food and really glad you stopped by! We will see you soon.

  2. Needful Things says

    February 4, 2013 at 1:31 pm

    Absolutely one of my favorite things to eat! Your photos are mouth-watering. You really must post more hyderabadi recipes. I’ve never come tried one I didn’t love.
    Needful Things recently posted..Shakarkandi (Spicy Sweet Potato)My Profile

  3. Nami | Just One Cookbook says

    January 31, 2013 at 10:27 pm

    Although my stomach cannot take it spicy but my husband loves extremely spicy food. He’ll finish entire bowl of this curry, really happily! Flavor sounds so wonderful too. I love that people have a pride in cooking. So important to pass onto the next generation. Enjoyed reading your story. 🙂
    Nami | Just One Cookbook recently posted..Rice Porridge | Okayu お粥My Profile

    • Nazneen says

      February 2, 2013 at 5:36 pm

      Thanks Nami. Yes, pride and tradition is important and it is in Hyderabad. I hope your hubby gets to try this curry one day.

  4. glamorous glutton says

    January 30, 2013 at 1:40 pm

    Great to see you back in the kitchen and what a return!! I love the idea of chilli curry. Not sure I’m brave enough for it but I’m going to make it the next time the New Londoner is home from uni. He loves chilli and we can share it together. GG
    glamorous glutton recently posted..Vintage Recipes – Dripping CakesMy Profile

    • Nazneen says

      January 30, 2013 at 4:10 pm

      Thanks GG. I hope he likes it! It’s not hot if you emove all the seeds but I always keep a couple of chillies intact…for some heat.

  5. Karen (Back Road Journal) says

    January 30, 2013 at 7:01 am

    I’m sure your friends enjoyed the meal immensely…it sounds wonderful.
    Karen (Back Road Journal) recently posted..New England Clam ChowderMy Profile

    • Nazneen says

      January 30, 2013 at 4:08 pm

      Thanks Karen! We had a blast, spent the entire night at the dining table!

  6. Denise Browning@From Brazil To You says

    January 29, 2013 at 3:04 pm

    I am glad that you had a great time with your long-time friends eating dishes from the great Indian cuisine which I am a big fan -especially Northern Indian cuisine!!! I wish I was there to try all the dishes that were served. This Mirchi Salan looks delicious, Nazneen!
    Denise Browning@From Brazil To You recently posted..Sea and Garden Pasta (Fettuccine com Camarão, Tomate e Salsinha): The taste of wanting more…My Profile

    • Nazneen says

      January 29, 2013 at 3:52 pm

      Thanks Denise! I am so glad you like Indian food. I am going to seriously start posting some more Indian recipes. Have you ever tried South Indian food? I think you’d love that too. xx

  7. The Squishy Monster says

    January 29, 2013 at 2:01 pm

    I’m REALLY enjoying your exotic flavors, Nazneen. Particularly, this curry is so festive. I know I’d really enjoy it =)
    The Squishy Monster recently posted..Weekend BitsMy Profile

    • Nazneen says

      January 29, 2013 at 3:51 pm

      Thanks Angie! I think you’d like it. If you like curries and you like spicy hot, then I know you’ll love it. xx

  8. Hotly Spiced says

    January 29, 2013 at 1:04 pm

    I didn’t know you’re from India. What a delicious looking curry. I don’t mind a bit of heat in my food so this looks wonderful to me. I love the blue bowl you served it in xx
    Hotly Spiced recently posted..Deck Bar and DiningMy Profile

    • Nazneen says

      January 29, 2013 at 1:07 pm

      Well, really I am from England, but my ancestry is Indian. Jut one of those generations that grew up in the West. I love my Indian food though. Try this curry, it’s great and you won’t find it in restaurants. xx

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