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Wednesday, November 25, 2015

Mirchi ka Salan

This is a famous Hyderabadi dish. Served with Biryani, Pulav, Roti or Naan.

Preparation Time: 10 minutes 
Cook Time: 30 minutes 
Serves : 4-5

Mirchi(The one we make bajji with) : 3-4 slit 
Onion: 1 diced 
Curry leaves: 1 sprig
Ginger garlic paste: 1 tbsp 
Tamarind: 1 medium lemon size, soaked and get the extract.
Turmeric: 1 tsp 
Red chili powder: 2 tsp 
Cumin coriander powder: 2 tsp 
Curd/yogurt : 3/4 cup
Salt to taste 

For Tempering:
Jeera/Cumin : 1 tsp 
Mustard seeds/Aavalu: 1 tsp 
Fennel seeds/ Saunf : 1 tsp 
Fenugreek seeds/ Methi : 1/2 tsp 
Asafoetida/Inguva: 1/2 tsp 
Dry red chilies: 3

To roast and make a paste:
Peanuts : 2 cups
Til/Nuvvulu/Sesame seeds: 1/4 cup
Coconut powder: 1 tbsp
Oil : 1 tbsp 


Heat 1 tbsp of oil in a pan and fry the peanuts for 5-6 minutes or until you see them change the color. Add sesame seeds and fry for 2 minutes. Add coconut powder and fry for 1 minute. Turn off the heat and let them cool.

Heat 2 tbsp of oil in a pan and sauté the chilies until you see brown spots on all sides. ( About 5 minutes) keep them to a side. 
To the same pan, add 1 tsp of oil and add all the tempering ingredients one by one as shown in the pictures. Sauté for 1 minute. Add onions, salt, curry leaves and turmeric. Sauté till the onions turn translucent. Add Ginger garlic paste and fry for 1 minute, add1/2 cup of water. Add red chili powder and cumin coriander powder. Mix well and cook until all the water is evaporated and oil is floating. Add 1 cup water and beaten curd, mix well. Cover lid.
Make a paste of the roasted peanuts mixture by adding water and add that to the pan. Cook for 15 minutes. Stir in between. Cover lid.
Add tamarind extract and cook for 10 more minutes. Stir in between. Add the green chilies and cook for 4-5 minutes.
Turn off the heat.

Serve hot with Biryani, Pulav or Roti.

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