Mirchi ka salan

Mirchi ka Salan is a traditional Hyderabadi dish prepared in weddings and special occasions. It is a spicy dish served with rice or chapati.

Prep time:- 30 minutes Cook time:- 20 minutes Total time:- 50 minutes

INGREDIENTS:-

ingredients for the curry:

• 10-12 Green Chilies which are not of the hot variety

• 1 tbsp Tamarind dissolved in ½ cup water

• 2.5 to 3 cups Water

• ½ tsp Mustard

• Fenugreek seeds(Methi Seeds)

• ½ tsp Nigella seeds/Kalonji

• ½ tsp Cumin seeds

• 7-9 Curry Leaves

• 3-4 tbsp Oil

• Salt as required

for the Masala paste:

• ¼ cup desiccated unsweetened Coconut

• ¼ cup Peanuts, roasted

• 1.5 tbsp Sesame seeds, roasted

• 1 medium size Onion, sliced

• 2 tbsp Garlic Ginger paste

• ½ tsp Red Chili powder

• ½ tsp Turmeric powder

for Garam Masala:

• Bay Leaf(Tej Patha)1-2

• Black Stone Flower(Pathar Ka Phool) 1 small

• Coriander seeds(Dhaniya) 2-3 tbsp

• Black Cumin(Shahi Jeera) 1 tsp

• Green Cardamom(Hara Elaichi) 2-3

• Clove(Laung) 5

• Cinnammon(Dal Chini)1

• Star Anise(chakra phool) 1

roast the whole Garam masala and grind it, make a fine powder.

INSTRUCTIONS:-

preparing the Masala paste.

• in a pan lightly brown the Onions.

• roast the desiccated Coconut till its Brown.

• later add Ground nuts and Sesame seeds to this mixture and roast for 1-2 minutes.

• 1 tbsp Tamarind dissolved in ½ cup Water

• make a smooth paste of the above with Garlic, Ginger and add all the spice powders adding little Water.

preparing the Curry:

• remove the Chili crowns or you can also keep them intact.

• rinse and wipe dry the Green Chilies.

• slit the Chilies vertically but do not break them.

• heat about 2 tbsp Oil in a pan.

• fry the Chilies till light Brown.

• remove and drain on kitchen tissues.

• now in the same pan add more Oil.

• fry the Mustard seeds, Fenugreek seeds till they pop.

• then add Nigella seeds and Cumin seeds.

• add Curry Leaves and fry for a minute.

• add the ground masala paste.

• fry for 3-4 minutes or more till you can see oil floating on the top and sides of the masala.

• stir & simmer for 5 minutes

• add fried Green Chilies plus salt and simmer for 7-9 minutes more.

• garnish Mirchi ka salan with Coriander leaves.

• serve Mirchi ka salan hot with Bagara Rice or even plain steamed Rice.

NOTES

the gravy thickens as it cooks, so add more water if required. to remove the hotness from the chilies, remove the seeds from the chilies.

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