Indian

Hyderabadi Mirchi Ka Salan


padmajakitchen.wordpress.com

Hyderabadi recipes especially their Biryani is very famous but there are some other recipes too, which are really great, as the name suggests this one is a spicy, hot & delicious large chili side dish. It is mainly served as a side dish with Biryani.

This dish is made with fried large green chilies in tomato based curry with peanut-sesame & tamarind flavor.

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time              Total Time                   Yields

15 mins               20 mins                       35 mins                     3 Serving

Ingredients:

Green chili Large & thick – 6-8 (slit and de-seeded)

Curry leaves – 7-8

Fresh green coriander – 2 tablespoon

Salt per taste

Cumin seeds – ½ teaspoon

Mustard seeds (sarson) – ½ teaspoon

Fenugreek seeds (methi) – ¼ teaspoon

Nigella seeds (kalonji) – ¼ teaspoon

Turmeric powder – ¼ teaspoon

Red chili powder – 1 ½ teaspoon

Cumin powder – 1 tablespoon

Coriander powder – 1 tablespoon

Tamarind pulp – 1 tablespoon

Oil – 4-5 tablespoons

Water – 2 cups

For ground Paste:

Onions –large 1

Garlic cloves – 5-6

Ginger – ½ inch

Tomato – 2 large

Coconut – 2 tablespoon (grated)

For dry powder:

Peanuts – 3 tablespoons (roasted)

Sesame seeds – 2 tablespoons (roasted)

Cumin seeds – 1 tablespoon (roasted)

Instructions:

  • Heat oil in a pan and fry the already washed and dried green chilies. Fry till the white bubbles appear. Take out and place on a plate with paper towel. If you have sensitive skin, then try to wear gloves while slitting green chilies before frying them.
  • Now add the cumin seeds, mustard seeds, fenugreek seeds & nigella seeds along with curry leaves to the oil in the pan. When the seeds splutter add the ground paste and fry for another 2-3 minutes. Now add salt, turmeric powder, coriander powder, red chili powder, cumin powder and the peanut-sesame-cumin dry powder. Mix well and cook on low to medium heat till oil separates.
  • Now add tamarind pulp and water and bring it boil. Add fried green chilies and chopped coriander. Simmer on low heat now till the curry reaches the required consistency. Serve hot.

Note: Serve this hot spicy & delicious salan with biryani, chapatti, naan or roti. Enjoy!

Happy Cooking!!

picture courtesy: padmajakitchen.wordpress.com(nicepic)

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