Mirchi Ka Salan

Mirchi Ka Salan:

Mirchi Ka Salan is one of the Hyderabadi signature vegetarian dish. It is the great accompaniment with outstanding Hyderabadi Dum Biryani /any Biryani/pulao.

Ingredients:

Chillies/peppars/bajji mirapa kayalu/any kind of green chillies ------6
Onion -----------1
Tomato----------1 small (optional)
Fenugreek seeds----1/4 tsp
Red chilli-----------1
Cumin seeds----1/2 tsp
Mustard seeds----1/2 tsp
Red chilli powder---------1 tsp
Curry leaves--------1 spring
Coriander powder----1 Tbsp
Cumin powder------1/2 tsp
Garam masala---------1/2 tsp
Oil ----- 3 Tbsp
Turmaric----------1/4 tsp
Ginger-garlic paste----------1 Tbsp
Bay leaf----1
Cloves-----4
Green cardamom------1
Cinnamon stick--------1 small
Peanuts-------2 Tbsp
Sesame seeds--------2 Tbsp
Freshly grated coconut powder----------2 tbsp
Tamarind -------goose berry size
sugar or jaggery -----1/2 tsp
Salt to taste
Coriander leaves for garnish

Preparation:

• Slit the each green chilli little bit.
• Finely chop the onion and tomato.
• Soak the tamarind in a cup of water, and then extract the pulp.
• Dry roast the peanuts, sesame seeds and coconut, then make a fine powder out of it.

You can dry Roast on the stovetop or microwave 30-40 seconds.

Method:

• Put the skillet on medium heat and then add oil.
• Then fry the green chillies till they are tender and remove from the oil keep aside.
• In the same pan add bay leaf,cloves,green cardamom, cinnamon stick, Fenugreek seeds, Red chilli, Cumin seeds, mustard seeds and curry leaves, then allow it to fry.
• Now add the chopped onions and salt ,then cook the onions till they are golden brown so that they get dissolve in the curry .
• Then add turmeric, ginger garlic paste and tomato pieces and cook it till they are tender.
• Then add little water, red chilli powder, coriander powder, cumin powder and garam masala powder and cook it till oil oozes out.
• Now add the grinded powder ( peanuts,seasame seeds and coconut) ,tamarind pulp and more water to it and then mix it well ,cover the pan with lid and let it cook till the oil oozes out.
  You must stirring in between otherwise it can get burn and it should be medium consistency.
• Add green chillies and sugar,then check the seasoning as per your taste and cook it for another 5 minutes. So that the juices of gravy get absorbed by chillies.
• Garnish with coriander leaves.
• Serve hot with any biryani /pulao