Hyderabadi Mirchi ka salan

Mirchi Ka Salan, A popular Hyderabadi curry recipe served as a side dish with Hyderabadi Briyani.

Ingredients:

1 Large tomato(finely chopped)

6-8 Green chilli (thick and large)-

Wash and slit the green chillies Remove the seeds & white pitch (Wear gloves for sensitive skin.).

1/2 tbsp  Red chili powder

1/2 Turmeric Powder

1 tbsp ginger & garlic paste

1/2 cup Tamarind Juice(Imli ka khata)/Lemon Juice

6-8 Curry leaves

Coriander leaves  fine chopped.

1/2 cup oil

salt to taste

For Dry Roasted and Ground Masala

2 Onions (finely chopped)

1/2 cup Sesame seeds (Til)

2 tbsp Poppy seeds (khus khus)

1/4 cup Groundnut/almonds (Pali-skins removed after roast)

1/2 cup Coconut powder

1 tbsp Cumin seeds (zeera)

1 tbsp Mustard seeds (rai)

2-3 Dried red chilli (optional)

Method

In a large non-stick saucepan/Khadhai  at medium heat, Add  sesame seeds, groundnut, coconut powder, cumin seeds, mustard seeds one by one separately and dry roasted for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.

Then Add  dry roast the onion till they are slightly golden in colour and 

grind to a smooth paste.

Then in a large cooking bowl add oil at a medium heat, add the green chilli fry until they turn white, 

keep aside.

Now add  cuming seed,mustard seeds,stir until the seeds crackle.

After few seconds add dried red chilli and curry leaves for few seconds immediately,

add ginger & garlic paste, stir for few seconds then add the roasted paste.

Add red chilli powder,turmeric powder,

stir for few seconds mix it well, add tamarind juice leave it for low heat till the thin layer of oil appears on the bottom surface.

Stir often to prevent burning,if required,sprinkle a little water from time to time prevent the masala from burning.

Now add tomato and salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat and add the fried green chillies, coriander leaves cover the pan leave for 10 minutes until the oil appears on the bottom surface & cook until the raw smell of onion/tomatoes/tamarind evaporates..

This dish should have thick gravy so ideally,water is not added while cooking if however,you find it getting too dry,1/2 cup of warm water can be added to it.

Remove pan from heat and  serve dish with Naans,Paranthas,Biryani.....