HYDERABADI MIRCHI KA SALAN / MIRCHI KA SALAN RECIPE (2024)

• 8 - 10 nos Green Chillies, Bajji / bhavnagari
• 1 tbsp Coriander powder/ Dhania powder
• 1/2 tsp Roasted Cumin powder / Jeera powder
• 1 1/2 tsps Red chilli powder
• 1/4 tsp Turmeric Haldi
• lemon size Tamarind, soaked in water & pulp extracted
• 3-4 tbsp Oil
• Salt to taste
• Coriander leaves, to garnish

To grind ( Wet )

• 2 nos onion, large , diced
• 1/2 inch Ginger, piece
• 4 - 5 Garlic, flakes

To grind ( Dry )

• 1/4 cup Groundnuts peanuts
• 2 tbsps White sesame seeds
• 1 Poppy seeds / khus khus
• 1/4 cup Dry Coconut / Kopra

• 1 tsp Mustard seeds
• 1/2 tsp Cumin Seeds Jeera
• 1/4 tsp Nigella seeds / kalonji
• 5 - 6 Fenugreek seeds methi seeds
• few Curry Leaves

• Wash ,pat dry green chillies .Then slit the green chillies vertically without cutting through.Gently remove the veins and seeds of it.

  

Grind :

• In a pan , dry roast peanuts, sesame seeds , poppy seeds and dry coconut , all seperately . peanuts and sesame has to splutter and kopra has to get crisp . Allow to cool .

  

• Take roasted peanuts , sesame seeds and kopra into a mixer and make very very smooth powder .keep the powder aside .

• Take onion, ginger and garlic into a mixer and make very very smooth paste .

  See Also

  Baingan Bharta RecipeAvakaya Recipe (Avakai Pickle) - Swasthi's RecipesMint Raita Recipe (Pudina Raita) - Spice Up The CurryJackfruit Seeds Stir Fry Recipe - Chakkakuru Mezhukkupuratti

  

• Heat 1 tbsp oil in a wide pan and shallow fry the chillies till they are softened and lightly charred . Drain and set aside on paper towels.

  

• Meanwhile , take about 2-3 tbsp oil in another pan . Add mustard seeds , cumin seeds , fenugreek seeds , nigella seeds .Once they splutter add curry leaves and onion - ginger - garlic paste . Saute well till raw smell goes and paste releases oil from the sides .

  

• Once the paste is cooked add turmeric powder , red chilli powder , coriander - cumin powder and salt . Mix it well and quickly add water so that the spices dont get burnt .

  

• Add the dry powder of sesame - peanut - coconut into it and Mix .

  

• Next add tamarind pulp and salt to the gravy and mix. Adjust the consistency by adding desired quantity of water to the gravy . Bring it to boil .

  

• Finally add fried green chillies and mix. Boil the gravy on sim till it thickens . Swith off , garnish with chopped coriander leaves .

  

• Serve hot mirchi ka salan with biriyani / plain steamed rice / chapathi .

  

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