I'm going from the heart of Tex-Mex Nachos and smack-dab to the middle of Southern India to Hyderabad. When I talk about Hyderabadi cuisine many classic recipes from that region come to mind-- be it Dum Murgh Ki Biryani or Doube Ka Meetha/Shahi Tukde all of which are culinary delights. Today I am posting a Hyderabadi dish called Mirchi Ka Salan generally served with Biryani along with Dahi chutney or Raita. As flavorful as it is delicious, the gravy is made from tamarind extract, Poppy seeds, sesame seeds, coconut and peanuts and the Peppers are finger hots cooked in the sweet-tart gravy. Doesn't that sound absolutely tempting and mouth watering? I am embracing a variety of flavors in the making of this curry, one that does not use "Curry Powder"(I talked about that in one of my earlier posts) but fluctuating from peanuts to almonds. Now, being a versatile cook I love to introduce my favorite twists to an original recipe. I love the adaptability of this dish and with the abundance of peppers available in the market I can use Anaheim, poblano, banana, serrano or jalapeno peppers in this dish. It all depends on the intensity of heat suitable to your individual tastes. I prefer Anaheim peppers since they are moderately hot and we are not great fans of extra spicy foods. The flavors are well appreciated but not enough to burn our tongues or stomachs for that matter sometimes I choose to use cherry tomatoes instead of peppers in the same gravy. Oooh that does make me very hungry!!