How to make Pistewala Mirchi Ka Salan -
A pista-enriched richer version of the famed Hyderabadi chilli preparation
This recipe has featured on the show Khanakhazana.
Main Ingredients : Pistachios (पिस्ते ), Yellow Chillies (येलो चिल्लीज़/ पीली मिर्च )
Cuisine : Hyderabadi
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Bhaingan Bhatinda Paneer Pudina Kalimirch Cabbage and Rice Rolls Imliwale Aloo
Pistewala Mirchi Ka Salan Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Pistewala Mirchi Ka Salan Recipe
Pistachios 1/2 cup
Yellow Chillies 8-12
Mustard seeds 1/2 teaspoon
Cumin seeds 1 teaspoon
Onions finely chopped 2 medium
Cinnamon 1 inch stick
Ginger 1 inch piece
Garlic 6 cloves
Cloves 4
Coriander powder 1 tablespoon
Baby tomatoes 8
Method
Step 1
Blanch, peel pistachios and keep them aside. Slit the chillies. Heat sufficient oil in a deep pan and deep-fry the chillies. Drain onto an absorbent paper.
Step 2
Heat one tablespoon of oil in a pan, add mustard seeds and cumin seeds. When the seeds crackle, add chopped onions and sauté till well browned. Add cinnamon stick.
Step 3
Make a smooth paste of garlic, ginger, blanched pistachios and cloves with a little water Add coriander power and mix well. Add a little water to the ground paste and mix well. Add to the sautéed onions and mix. Add the fried chillies.
Step 4
Deep fry the baby tomatoes in a strainer and add to the gravy. Mix well and cook for five to ten minutes. Serve hot with rice or rotis.
Step 5
Note: The salan masala is also known as tili phalli masala because it has sesame seeds (til) and peanuts (moongphalli).
Step 6
In this dish we have used pistachios instead of peanuts. If you if so wish you can add sesame seeds too while grinding the masala paste.
Nutrition Info
Calories : 553 Kcal
Carbohydrates : 40.6 gm
Protein : 18 gm
Fat : 35.5 gm
Other : Iron- 8.5mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
