In Hyderabad it is known as "Salan" which means curry. Try out this recipe with Biriyani.I mean to say that without Salan your Biriyani is incomplete.
Ingredients
For dry roasting
4 tbsp Raw peanuts
1/2 tsp oil
2 tbsp seas-mic seeds/white til
1 tbsp corainder seeds
1/2 tbsp jeera/cumin seeds
8 to 10 red chillies
Method
1.We will heat a yok/kadai to make the masala for the salan. Start with roasting 4 tbsp of raw peanuts on low flame.Add 1/2 tsp oil to speed up the roasting process.Roast for 3-4 mins on low flame.Then add the seasmic seeds along with coriander seeds,cumin seeds and red chilies.Roast till the peanut and seasmic seeds are golden in color.
2.Cool the mixer to room temperature and grind it in a grinder to a fine paste with enough water.The paste should be smooth and shiny.
Remaining Ingredients
8 pieces of less spicy chilies
Tamarind chutney or paste for applying in the chilies
4 tbsp oil
1/2 tsp mustard seeds
10 -12 curry leaves
2 onions minced /finely grated
1 tbsp Kashmiri red chili
1/2 tsp turmeric powder
Salt to taste
1/2 tsp ginger-garlic paste
1 tbsp tamarind chutney
Method
1.Slit the chilies and remove the seeds.If making for kids boil them for 2 minutes.Now apply tamarind chutney to the chilies generously and keep it aside.
2.In a kadai heat 4 tbsp of oil.Add mustard seeds and curry leaves.Add the grated onion and stir fry in the hot oil for 1 minute. Then we will add the Kashmiri red chili powder and turmeric powder and mix it well. Then we will add Salt to taste.Roast everything for 2-3 minutes.Then add the ginger-garlic paste and stir fry again for 2 mins.
3.After the raw smell of the ginger-garlic paste goes add the peanut masala to the kadai and stir fry for 2-3 minutes.After sometime the mixture will start leaving the kadai.
4.Now clean the grinder jar and pour that water into the kadai.Again mix for 2 minutes.To this add the tamarind and jaggery separately or add tamarind chutney.Again keep stirring .
5.To this add 500ml of water and cook the salan for 10-12 minutes.
6.On the other side heat a tawa or griddle and add 1 tbsp of oil.Roast the chilies in this tawa for almost 2 mins. Unless you get golden spots on the chilies.
7.Add the chilies to the salan gravy and again cook it for 10 mins until the chilies absorbs all the flavors of the gravy and the gravy becomes thick and tasty.
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