Hyderabadi Mirchi Ka Salan
A rich and tangy classic South Indian accompaniment made with large green chili peppers simmered in a rich peanut and sesame gravy.
Step-by-Step Instructions
Dry-roast peanuts, sesame seeds, and grated coconut until fragrant, then grind into a smooth paste with water.
Slit large green chilies lengthwise, remove seeds to reduce heat, and shallow-fry in 1 tbsp oil until blistered; set aside.
Heat remaining oil in a pan, crackle cumin seeds, and sauté chopped onions, ginger paste, and garlic paste until golden.
Stir in the roasted nut paste, tamarind extract, salt, and water; simmer for 8 minutes.
Add fried green chilies into the bubbling gravy and cook for 5 minutes before serving alongside biryani.
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