After my previous post Eggplant Sambhar, we continue to explore the food from Southern India and our next stop is Hyderabad. Hyderabadi cuisine, a princely legacy of Nizams (rulers) of Hyderabad, is an amalgamation of Mughal, Turkish, Arabic and even Persian cuisines while having a strong influence of the native Telgu and Marathwada culinary traditions.
In the olden days, the royals and elites would have extravagant banquets and weddings where multiple courses of food were prepared and served as a feast. Most Hyderbadi recipes include meat, Biryani being the most popular. What accompanies the Biryani is ‘Burani raita’ and ‘Mirch Ka Salan’.
Mirch Ka Salan is a vegetarian delicacy from Hyderabad and is prepared from peanuts, coconut, sesame and coriander seeds. The complex flavours blended together result in a mouth watering gravy that will make you come back for more.
You don’t need a biryani to enjoy this delicious Salan. Last weekend I made Pulao for lunch and to spice things up, I served it with this Salan. It also tastes great with Lachha paranthas. Want to eat like a King? Read more