Hyderabadi mirchi ka salan

                                                                                         MIRCHI KA SALAN / HYDERABADI MIRCHI KA SALAN

INGREDIENTS

• Big green chilli – 10  [ not hot – thick and large ]
• Tamarind – marble size
• Mustard seeds – ½ tsp
• Kalonji – ½ tsp
• Cumin seeds – ½ tsp
• Curry leaves – few optional
• Oil – 2 or 3 tbsp
• Salt to taste
• Grated coconut / dry coconut / unsweetened desiccated coconut -1/4 cup
• Roasted skinless peanuts – ¼ cup
• Sesame seeds – 1 ½ tbsp
• Onion chopped – 1
• Ginger garlic paste – 2 tsp
• Red chilli pwdr – 1 tsp or as per taste
• Garam masala pwdr – ½ tsp
• Kashmiri red chilli pwdr -1 tsp mixed with 1 tbsp water [ optional ]

PREPARATION

1. Wash and pat dry the chilli ,remove the crown or keep it. Give a slit and discard the seeds .I have chopped the chillies into 2 .
2. Soak the tamarind in 1 cup hot water, squeeze and extract the juice.

METHOD

STEP 1 

Heat 1 tbsp oil and fry the chillies for few mins [ till spots / blisters appear ] .Remove and keep aside.

In the same oil add the onions and fry till light brown.

Add the sesame seeds + peanuts and stir fry for few seconds .

Add the coconut and fry till golden .

Lower the flame add ginger garlic paste and mix well .

Add chilli pwdr + garam masala pwdr + turmeric and mix well.

Off the flame and let it cool.

Grind this mixture + tamarind extract  into a fine paste.

STEP – 2 

Heat the remaining oil in a pan ,add mustard seeds + kalonji + jeera and fry.

Add curry leaves.

Add the Kashmiri red chilli pwdr mixture and stir fry .[ we are adding this to add colour to the gravy – it is optional ,you can skip it  ]

Add the ground masala and fry for 2 – 3 minutes till oil separates.

Add 2 ½  cup of water + salt  and allow it boil .[ as per the consistency ,you want ]

Once it starts boiling add the fried chilli and mix well.

Simmer for 5 – 8  minutes and off the flame .

Garnish with coriander leaves .

Goes well with biryani / pulao / jeera rice / phulka  / naan / khulcha / pav / parathas .

NOTES

1. Keep stirring while cooking as the gravy sticks to the bottom because of the peanut.
2. The gravy has to be of thick flowing consistency and not watery .
3. It thickens on cooling.
4. V can also add khus khus.
5. Use less spicy / hot chillies.
6. This recipe requires more oil , oil should be floating on the gravy. I just added 1 tbsp .
7. As we are adding tamarind ,we can add ¼ tsp of fenugreek seeds /methi
8. Instead of tamarind ,v can use tomato or curd for tanginess.
9. U can try this recipe with brinjal /potato etc…

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