Hyderabadi Mirchi Ka Salan Recipe
A side dish especially made with biryani in Hyderabad...
Ingredients
- ¼ cup oil
- 5-6 long and thick green chillies (any kind of big chilies)
- ½ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds (methi seeds)
- ½ teaspoon kalonji seeds (onion seeds)
- 7-8 fresh curry leaves
- 1 teaspoon ginger garlic paste
- 1 cup tamarind extracted pulp (lemon sized tamarind soaked and pulp extracted)
- ½ cup water
- salt to taste
- ½ teaspoon red chili powder (optional)
- 1 tomato, cut into two halves
For the masala:
- 1 tablespoon dry coconut slices
- 1 tablespoon peanuts (groundnuts)
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon sesame seeds
- 1 large onion, sliced
Instructions
Dry roasting ingredients and making a paste:
- Firstly, in a heated pan, dry roast each of them that is coconut, peanuts, coriander seeds, cumin seeds, sesame seeds.
- Take them out.
- In the same pan, add a teaspoon of oil, add sliced onions and roast for about 3-4 minutes until they turn very slight pink in color.
- Allow all the ingredients to cool.
- Add all the ingredients in a blender.
- Add some salt, half a teaspoon of turmeric powder, half a cup of water and blend into a fine smooth paste.
- Keep the paste aside for later use.
Cooking the salan:
- In a cooking utensil, add oil and heat it.
- Add the big green chillies, cover the lid and cook for about five minutes .
- Lift up the lid, stir and cook for another five minutes or until the skin color of chili changes.
- Be careful while roasting as the chilies may split up on face or cover the lid while roasting.
- Once fried, take the chilies out which should be added in the later part.
- In the same oil, add kalonji seeds/onion seeds, fenugreek seeds/methi seeds, mustard seeds and let them crackle or pop up,
- Add fresh curry leaves, ginger garlic paste .
- Saute for a minute.
- Add the roasted masala paste which was blended.
- Give a good mix.
- Cover the lid and cook the masala for about 5-10 minutes.
- Remove the lid, stir well and cook again until oil releases from the sides.
- Add the tamarind extracted pulp, stir well.
- Add half a cup of water.
- Add red chili powder and salt according to the taste.
- Stir well.
- Add one tomato cut into two halves.
- Add the fried green chillies into the curry, give a mix.
- Cover and cook the curry for about 10-15 minutes on medium heat.
- Stir in between and and let it simmer for another 10-15 minutes or until the gravy thickens slightly.
- The curry should cook well with oil appearing at the sides.
- Turn off the heat.
- Serve in a bowl.
- Serve it with biryani or roti.
Notes
- When masala is cooking make sure it does not stick to the bottom or keep stirring as the masala is getting cooked.
- The green chillies can also be shallow fried separately in oil and added while cooking the gravy.
- Red chili powder is optional and can be skipped if green chilies are giving the right flavor.
- Always be careful while roasting chillies as they can burst up and splash on face.
- Adding of tomato too is optional and can be skipped if the gravy is already tangy.
- If the gravy is less tangy then add 1 cut tomato while cooking.
Nutrition
Nutrition Facts
Hyderabadi Mirchi Ka Salan Recipe
Amount Per Serving
Calories 1145
Calories from Fat 1116
% Daily Value*
Fat 124g191%
Saturated Fat 10g63%
Trans Fat 1g
Sodium 40mg2%
Potassium 317mg9%
Carbohydrates 10g3%
Fiber 5g21%
Sugar 1g1%
Protein 6g12%
Vitamin A 374IU7%
Vitamin C 2mg2%
Calcium 191mg19%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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