Name: Hyderabadi Mirchi Ka Salan recipe by Mukti Sahay at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: Green chili/jalapeno - 5 - 6; Finely chopped onion - 2 tbsp; Ginger garlic paste - 1 tsp; Peanuts - 2 tbsp; Poppy seeds - 2 tbsp; Coconut powder - 2 tbsp; Red chili powder - 1 tsp; Turmeric powder - 1/2 tsp; Garam masala powder - 1/2 tsp; Tamarind paste - 1 tsp; Jaggery - 1 tsp; Salt - to taste; Cumin seeds - 1/4 tsp; Black mustard seeds - 1/4 tsp; Curry leaves - 5 - 6; Coriander leaves - 1 tbsp; Oil - 2 tbsp

ABOUT Hyderabadi Mirchi Ka Salan RECIPE

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Ingredients Serving: 2

Green chili/jalapeno - 5 - 6
Finely chopped onion - 2 tbsp
Ginger garlic paste - 1 tsp
Peanuts - 2 tbsp
Poppy seeds - 2 tbsp
Coconut powder - 2 tbsp
Red chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Tamarind paste - 1 tsp
Jaggery - 1 tsp
Salt - to taste
Cumin seeds - 1/4 tsp
Black mustard seeds - 1/4 tsp
Curry leaves - 5 - 6
Coriander leaves - 1 tbsp
Oil - 2 tbsp

Instructions

Dry roast the peanuts,poppy seeds and coconut powder separately. Allow to cool and grind them to paste
Slit the jalapeno and de-seed it.Dry pop up the green chilly.
Heat oil in a pan. Splutter cumin seeds and black mustard seeds.
Add finely chopped onion, curry leaves and saute for one min.
Add ginger garlic paste and saute for few seconds
Add salt,turmeric powder,red chili powder,garam masala powder,jaggery and tamarind paste and mix well.
Add ground paste and half cup of water and cook on a high flame.
Add jalapeno and coriander leaves and cook for two mins. Serve hot with biryani or naan

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