Summer has already started in India and my folks are getting ready for the season. Besides avakayya ( pickles), vadilyalu and appadalu ( papadams) this season reminds me of sour and spicy taste of mouthwatering mamidikayya pappu, menthi mukkalu , mamidikaya pachadi, pulihora and sweet ripen mangoes we use to drool on as kids.
Summer was always special to me right from no school and homeworks, long sleeps, hanging with sister and cousins and playing around in my grandma’s front yard racing with cousins to climb big mango tree and plucking the tiny baby mangoes without my grandpa’s notice and eating them with salt and chilli masala mix…..ummmm good old days.
Ok now lets get back to the recipe, back then mangoes were seasonal and it used be eaten only from Ugadi. Me and my sister use to wait anxiously for Ugadi and so for the yummy dishes my mom use to cook thru out the mango season. Here is one of families favorite.
1 medium size raw mango ( wash, peel, remove the seed and cut into bite size cubes) 1/2 cup toor dal/ mudda pappu ( dry roasted and cooked )
1/2 tsp turmeric powder
salt to taste
Water to cook
1 tbsp vegetable oil
2 garlic flakes ( cut into pieces)
1/2 tsp mustard seeds
1/4th tsp methi seeds
2-3 whole red chilies ( broken)
3-4 green chilies ( slit)
pinch of hing
few curry leaves
Heat oil in a sauce pan, add garlic, mustard seeds, methi seeds, red chillies and allow mustard seeds to crackle, now add the remaining popu ingredients and saute for a minute. Turn off the heat and shift the popu into small bowl and keep it separate .
Turn the heat to medium, add the cut mango pieces to the same pan in the remaining oil ( I usually use the same pan) add salt, turmeric powder and water, cook the mango pieces till soft. Keep checking in the middle if needed add little more liquid to the mangoes. Add the cooked mudda pappu and water if needed for consistency and bring it to boil. Now stir in the popu, adjust the taste cook for 1-2 mins and turn off the heat.
Serve it with hot rice, ghee and some vadiyalu or perugu mirpakaya !!
Mirchi mean chillies in Indian language and Salan means curry spiced with all ingredients.
Mirchi Ka Salan is a famous Hyderabadi dish accompanied along with Biryini’s, roties , naan’s and other India flat breads.
Mirchi ka salan is peanut sesame based creamy curry with a nice kick of spice from Mirchi’s. I have tweaked this recipe to my and families taste. Also i’m not a big fan of deep fries so I shallow my chilies and drop them in the salan at the end. I use Anaheim or banana peppers for this dish.
10 chilli peppers (Anaheim/Banana) (wash, deseed and cut into 1/2). Heat 1/4thcup of oil and shallow fry the chillies and keep a side.
1 medium size onion finely chopped or grated 1-2 tbsp tamarind paste
Salt to taste
Dry roast all the ingredients below and grind them into fine paste adding little water.1/4th cup peanuts
1 tbsp dhaniya ( Coriander Seeds)
1 cinnamon stick
2-3 whole red chillies ( depending on taste)
1/4th cup sesame seeds
1 tbsp poppy seeds
1 tbsp Jeera ( Cumin Seeds) 1/4th cup fresh/frozen (defrosted) coconut.
Heat oil in a pan add seasoning and allow the mustard seeds to splutter , add curry leaves, ginger garlic paste and chopped onions, cook till onions are soft and golden brown. Add turmeric and ground paste and cook for 10-12 mins on medium heat or till you see the paste coming toghter/ leaving the sides of the pan. Now add tamarind paste, salt, 1/2 cup water and bring to light boil. Now add the fried chilles and cook on medium heat for another 7-10 mins gently stirring in between.