Name: HYDERABADI MIRCHI KA SALAN recipe by Jayanthy Asokan at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 7
Ingredients: Long thick green chillies 100 grams; Tamarind 1 lemon sized(pulp); Turmeric powder 1/2 teaspoon; Ginger garlic paste 2teaspoon; Tomato 1 cut into halves; Kalongi seeds(onion seeds) 1 teaspoon; Mustard seed 1 teaspoon; Fenugreek Seeds 1 teaspoon; Oil 4 tablespoon; Salt to taste; For grinding masala paste; Peanuts 1tablespoon; Coconut (dry) 1 tablespoon; Sesame seeds 1tablespoon; Cumin seeds 1tablespoon; Coriander seeds 1 Tablespoon; Onion roughly chopped 1

ABOUT HYDERABADI MIRCHI KA SALAN RECIPE

Hyderabadi mirchi ka salan recipe is the most traditional authentic recipe in Hyderabad made with thick and big green chillies with some masala paste. In Hyderabad, Biriyani is incomplete without Mirchi ka salan.

Ingredients Serving: 7

Long thick green chillies 100 grams
Tamarind 1 lemon sized(pulp)
Turmeric powder 1/2 teaspoon
Ginger garlic paste 2teaspoon
Tomato 1 cut into halves
Kalongi seeds(onion seeds) 1 teaspoon
Mustard seed 1 teaspoon
Fenugreek Seeds 1 teaspoon
Oil 4 tablespoon
Salt to taste
For grinding masala paste
Peanuts 1tablespoon
Coconut (dry) 1 tablespoon
Sesame seeds 1tablespoon
Cumin seeds 1tablespoon
Coriander seeds 1 Tablespoon
Onion roughly chopped 1

Instructions

In a pan, dry roast coconut, peanuts, sesame seeds, cummin seeds and coriander seeds. Keep it aside.
Smear oil in the same pan and chopped onion and saute for two minutes. Let it cool
Grind the roasted dry masalas snd onion together into a fine paste.
Add salt and turmeric powder and rest the paste.
Take a heavy bottom pan and add oil it. On a medium flame add slit chillies and fry for a minute or two.. Remove from oil and keep the chillies aside.
In the same pan add kalongi seeds, fenugreek seeds and mustard seeds. Let it crackle.
Add ginger garlic paste and saute till raw smell disappear. Add ground masala paste and mix well. Let it blend together well.
Cook on a low flame till oil appears at the sides or corners.
Add tamarind pulp, stir well.
Add water if necessary. Check salt to taste.
Add fried green chillies into the curry and let it simmer for about 10 to 15 minutes. Add sliced tomato to it.
The curry should cook well and when oil starts to float on top. Switch off the flame.
Serve in a bowl with Biriyani or any kind of rotis.

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