I love, love, love Mirchi or Pyaz Ka Salan. Its like a party in your mouth. All those flavors coming together with each bite. The aroma is heavenly. Once you've tasted this you will never be able to go back to having Biryani without the Salan.
I have had the good fortune of being able to try the authentic one at Paradise Biryani in Hyderabad and have been a fan ever since. I wanted to make Salan as an accompaniment to Cuppa Biryani for my Christmas party.
I went through a lot of recipes on the internet and came across a recipe by Vah Chef that appealed to me the most. Tweaking it slightly, here is my take on Pyaz/Shallots ka Salan.
Recipe Credit: https://www.youtube.com/watch?v=e3f9FRj7HxI
Ingredients:
Peanuts, 2 tbsp
Sesame Seeds, 2 tbsp
Onion, 1 medium chopped
Coconut Powder, 2 tbsp
Oil, 3 tbsp
Mustard Seeds, 1/2 tsp
Cumin Seeds, 1/2 tsp
Ginger Garlic Paste, 1 tsp
Curry Leaves, 1 sprig
Turmeric Powder, 1/4 tsp
Coriander Cumin Powder, 1 tsp
Red Chili Powder, 1 tsp
Shallots, peeled whole 12-15 pieces
Asafoetida, a pinch
Salt to taste
Jagger Powder, 1.5 tbsp
Tamarind Concentrate, 1/2 tsp
Procedure:
1. Dry roast the groundnut and sesame seeds on medium heat.
2. Add and roast dry coconut powder too.
3. Next saute in the onions until well roasted. Set aside to cool.
4. Blend into a paste and set aside.
5. Heat oil in a thick bottomed pan.
6. Fry the shallots until translucent. This would render them sweet to taste.
7. Keep aside.
8. Removing the shallots we can use the same oil and pan.
9. Temper mustard & cumin seeds.
10. Add the curry leaves.
11. Next add the asafoetida.
12. Next goes in the ginger garlic paste, turmeric, red chili & coriander cumin powder. Mix well.
13. Time to add the sesame groundnut paste and mix to combine well.
14. I have added about 4 cups of water, fried shallots and brought it to a boil.
15. Add the tamarind concentrate.
16. And the jaggery powder.
17. Simmer for an hour, stirring in between.
18. Serve on the side of your favorite Biryani.
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