Recipe Link : https://www.tarladalal.com/Mirchi-Ka-Salan-(-Hyderabadi-Style)-268r
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Mirchi ka salan
Preparation Time: 10 minutes.
Cooking Time: 30 minutes.
Makes 4 servings
Ingredients
6 bhavanagari chillies
5 tbsp raw peanuts
2½ tsp cumin seeds (jeera)
2 tbsp sesame seeds (til)
2 tbsp coriander (dhania) seeds
1 whole dry kashmiri red chilli, broken into two
1 tbsp grated dry coconut (kopra)
2 tsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)
2 tbsp oil
6 curry leaves (kadi patta)
¾ cup grated onions
1 tsp garam masala
1 tsp chilli powder
¼ tsp turmeric powder (haldi)
4 tbsp tamarind (imli) pulp
Salt to taste
1. Combine the peanuts, 2 tsp of cumin seeds, sesame seeds,
coriander seeds, dry kashmiri red chilli and coconut in a broad
non-stick pan and dry roast on a medium flame for 1 to 2
minutes, while stirring occasionally. Keep aside to cool.
2. Combine the roasted ingredients, garlic, ginger and ¾ cup of
water in a mixer and blend to make a smooth paste. Keep aside.
3. Slit all the chillies lengthwise. Remove the seeds carefully using a small spoon and discard them.
4. Heat the oil in a deep non-stick pan, add the chillies and shallow
fry them on a medium flame for 3 minutes, while stirring
occasionally.
5. Remove the chillies and keep aside.
6. In the same deep non-stick pan, add the curry leaves and
remaining cumin seeds and sauté on a medium flame for 30
seconds.
7. Add the onions, mix well and sauté on a medium flame for 2
minutes.
8. Add the garam masala, chilli powder and turmeric powder, mix
well and sauté on a medium flame for 1 minute.
9. Add the prepared paste, tamarind pulp, salt and 2 cups of water,
mix well and cover with a lid and cook on a medium flame for 17
minutes, while stirring occasionally.
10. Add the chillies, mix well and cover with a lid and cook on a
medium flame for 4 minutes, while stirring occasionally.
Serve immediately.
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