Name: Hyderabadi Mirchi Ka Salan recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 10
Ingredients: Green Chillies ( Mirch) - 250 Grams; Tomatoes (Tamatar) - 100 Grams; Cumin Seeds (Jeera) - 1 Tea Spoon; Mustard Seeds (Rai) - 1 Tea Spoon; Onion Seeds (Kalonji) - 1 Tea Spoon; Curry Leaves (Curry Patta) - 1 Bunch; Finely Chopped Green Coriander (Barik Hara Dhaniya) - 1 Bunch; Finely Chopped Mint Leaves (Barik Kata Pudina) - 1 Bunch; Ginger Garlic Paste (Adrak Lasoon Ka Paste) - 1 Table Spoon; Coriander Powder (Dhaniya Powder) - 1 Table Spoon; Cumin Powder (Jeera Powder) - 1 Tea Spoon; Whole Spice Powder (Garam Masala Powder) - 1 Tea Spoon; Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Tamarind (Emali) - 25 Grams; Roasted Sesame Seeds (Bhunivi Til) - 25 Grams; Roasted Peanuts (Bhunivi Mungphali) - 25 Grams; Roasted Dry Coconut (Bhunava Sukha Khopra) - 25 Grams; Oil - As per your requirement; Salt to taste

ABOUT Hyderabadi Mirchi Ka Salan RECIPE

Mirch or Chillies contains up to seven times the vitamin C level of an orange and has a range of health benefits including fighting sinus congestion, aiding digestion and helping to relieve migraines and muscle. It's also a good source of vitamins A and E. By using such healthy ingredient in Jai Ki Rasoi Se made most popular dish "Hyderabadi Mirchi Ka Salan"

Ingredients Serving: 10

Green Chillies ( Mirch) - 250 Grams
Tomatoes (Tamatar) - 100 Grams
Cumin Seeds (Jeera) - 1 Tea Spoon
Mustard Seeds (Rai) - 1 Tea Spoon
Onion Seeds (Kalonji) - 1 Tea Spoon
Curry Leaves (Curry Patta) - 1 Bunch
Finely Chopped Green Coriander (Barik Hara Dhaniya) - 1 Bunch
Finely Chopped Mint Leaves (Barik Kata Pudina) - 1 Bunch
Ginger Garlic Paste (Adrak Lasoon Ka Paste) - 1 Table Spoon
Coriander Powder (Dhaniya Powder) - 1 Table Spoon
Cumin Powder (Jeera Powder) - 1 Tea Spoon
Whole Spice Powder (Garam Masala Powder) - 1 Tea Spoon
Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Tamarind (Emali) - 25 Grams
Roasted Sesame Seeds (Bhunivi Til) - 25 Grams
Roasted Peanuts (Bhunivi Mungphali) - 25 Grams
Roasted Dry Coconut (Bhunava Sukha Khopra) - 25 Grams
Oil - As per your requirement
Salt to taste

Instructions

In a mixer jar add roasted sesame seeds, peanut & dry coconut. Make a fine paste and keep it aside
Soak the tamarind in water and keep it aside to make a pulp out of it
Wash and cut the tomatoes in wedges and keep aside
Wash the green chillies, cut the head and tail of it. Make slit and keep it aside
Heat oil in a non-stick pan or kadai. Once the oil is hot add cumin, mustard & onion seeds. Once they crackled add curry leaves and cook for one minute
Add the green chillies and mix them. Cover it and cook till the skin of chillies turn to white
Now add ginger garlic paste and cook it for 2 minutes
Add all dry ingredients like coriander, cumin, red chilli, turmeric and whole spice powder. Mix all and cook till oil get separated from it
Add the paste of made out of roasted sesame seeds, peanut and dry coconut. Mix and cook till oil get separated from it
At this stage add tamarind pulp and mix it. Add 1 cup of water or as per the consistency you required. Season it with salt according to taste. Mix all ingredients. Cover and cook it for 5 minutes on medium to low flame.
Finally add finely add chopped green coriander & mint leave and tomato wedges. Mix all and cook for another 2 minutes.
Now the dish is ready to be serve with any flavored rice or Indian bread

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