Hyderabadi Mirchi Ka Salan2021-02-18
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
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This information is per serving.
Mirchi Ka Salan is a delicious, complex dish originally from Hyderabad, but relished all over the country. Large green chillies are cooked in tamarind, peanuts, and spices. Goes well with Biryani.
- Hand Full Long Green Chilies
- 2 Teaspoons Peanuts
- 1 1/2 Teaspoon Sesame Seeds
- 1 Tablespoon Dry Coconut
- 1 Cup Chopped Onions
- 1/2 Cup Tamarind Water
- 2 Tablespoons Oil
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Chili Powder (optional)
- 1 1/2 Teaspoon Salt
- 1 Teaspoon Coriander Powder
- 3/4 Teaspoon Jeera Methi Powder
- 1 Teaspoon Ginger Garlic Paste
- 1 Teaspoon Mustard Seeds
- Few Curry Leaves
- 2 Teaspoons Jaggery Powder
- Coriander Leaves
Soak Tamarind in water and keep it aside.
Dry roast 2 tablespoons peanuts, 1 1/2 tablespoon sesame seeds, 1 tablespoon dry coconut for 2 minutes. Keep it aside.
Heat 1 tablespoon oil and stir fry 1 cup onion until light brown. Keep it aside.
Add dry roasted nuts in the grinder and add fried onions, 1/2 teaspoon turmeric powder, 1/2 teaspoon chili powder (optional), 1 1/2 teaspoon salt, 1 teaspoon coriander powder, 3/4 teaspoon jeera methi powder, 1 teaspoon ginger-garlic paste, coriander leaves, and little water. Make a fine paste.
Slit the long chilies and take out the seed from them. Keep it aside.
Heat 1 tablespoon oil, add 1 teaspoon mustard seeds, and a few curry leaves.
Now add the slit chilies to the oil. Close the lid and fry the chilies for 2 minutes.
Add the masala paste, mix well and cook for 1 minute.
Add 1 cup water and cook for 3 more minutes.
Add 1/2 cup tamarind water, 2 teaspoons jaggery powder, and mix well. Close the lid and cook for 3 minutes.
Mix well and turn off the stove.