Hyderabadi Mirchi Ka Salan Recipe

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Mirchi Ka Salan is one of the popular classic Hyderabadi recipes. It is very delicious and tasty. This Salan is cooked in a shallow -bottomed pan. This salan is cooked in low flame to trap all the flavors inside the pan to give the authentic rich taste.

Ingredients

2 cupslong green chilies (bhavanagari chilies), cut into thick strips
1 tspcumin seeds (jeera)
1/2 tspmustard seeds ( rai / sarson)
1/4 tspfenugreek (methi) seeds
1/4 tspnigella seeds (kalonji)
6curry leaves (kadi patta)
1/4 tspturmeric powder (haldi)
2 tbspcoriander-cumin seeds (dhania-jeera) powder
2 tspchili powder
1 tbsptamarind (imli) pulp
2 tbspchopped coriander (dhania)
5 tbspoil
saltto taste)

To Be Ground Into A Dry Peanut-sesame Powder

2 tbsproasted peanuts
2 tbspsesame seeds (til) , roasted
1 tbspcumin seeds (jeera) , roasted

To Be Ground Into A Paste

6cloves of garlic (lehsun)
12 mm ( 1/2")piece of ginger (adrak)
1/2 cupchopped onions
1 cupchopped tomatoes
3 tbspgrated coconut

Directions

Wash and slit the green chilies and remove the seeds and fry in hot oil until they turn whitish in color and remove and keep it aside.
Blend garlic, ginger, onions, tomato and coconut in the blender and make a fine paste.
Pour oil in the shallow bottomed pan and add cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves.
When the seeds crackle, add the paste and cook for 2 minutes.
Add the turmeric powder, coriander-cumin seed powder, chili powder and powdered peanut-sesame mixture.
Cook over a medium flame, stir continuously until the oil separates.
Add 2 cups of water and tamarind pulp and bring it to a boil.
Add the fried green chilies, coriander and salt and simmer until the gravy thickens
Serve hot.

Also, Read Hyderabadi Dum Ka Murgh Recipe

Meghna Nath