MIRCHI KA SALAN

Mirchi ka salan a popular chili,sesame,coconut and peanut curry of Hyderabad. It accompanies Hyderabadi biryani.The dish contains green chillies, peanuts, till seeds, dry coconut, cumin seeds,ginger and garlic paste, turmeric powder, bay leaf and thick tamarind juice.

Preparation:5 mins Cooking time:30 minutes

Mirchi ka Salan is a traditional Hyderabadi dish prepared in weddings and special occasions. It is a spicy dish served with rice,pulav,biryani or chapati. 

Ingredients:-

1. 6 large green chillies (use the pepper which are mild and the larger chillies are better)
2. Red chillies-2 noG
3. Ginger and garlic paste-1 Teaspoon
4. Onion-1 medium
5. Turmeric-1 pinch
6. Green chillies-1
7. Oil-to fry
8. Cumin seeds-1/4 teaspoon
9. Curry leaves-2 springs
10. Coriander powder-1/2 teaspoon
11. Cumin powder-1/4 spoon
12. Tamarind extract-1 teaspoon
13. Chilli powder-1/2-1 teaspoon
14. Coriander chopped-1/2 bunch
15. Jaggery-1/2 teaspoon
16. Peanuts 1 tablespoon
17. Thick curd-1 tablespoon
18. Sesame seeds 1 tablespoon
19. Coconut powder 1 tablespoon

How to prepare:-

• Use peppers which are very mild,clean,dry them and slit them vertically .Remove the seeds from the peppers,  will make children can also eat.
•  Heat 1 tbsp oil in a  pan and fry chillies on a medium flame for about 1 or 2 mins, until they look soft and golden color. Drain them and set aside on paper towels.
• Heat a pan with out oil add sesame seed,coconut powder and groundnut or peanuts, dry roast them on a very slow flame.
• Put all these three into blender(Sesame seeds,coconut powder,peanuts) along with 1 teaspoon of tamarind extract,salt and 1 tablespoon of thick yogurt, add some water and make a thick paste.
• In the same pan that we fried peppers, add one more tbsp of oil, when oil is heated add mustard seeds, when mustard seeds splutters add cumin seeds,green chilli,red chillies and sliced onions, fry till they are golden colour.
• Next add ginger garlic paste,curry leaves,red chillies,turmeric powder, saute until raw smell of ginger garlic paste leaves.
• Now add red chilli powder,cumin powder and coriander powder, stir for few seconds.
• now add peanuts,coconuts and sesame seeds paste, 1 1/2 cup water and, mix it to thin paste, cook this on a slow flame for 30 minutes.
• When the mixture is a bit thicker, add the jaggery, chopped coriander and fried pepper,cook on low flame with closed lid for another 5 to 7 mins.
• Check for salt, serve hot with rice, rotis, pulav, biryani and chapathi

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