This is a very popular Hyderabadi dish made from long green chillies which is traditionally served with biryani. I have used bajji milagai (chillies used for making bajjis) as it is less spicy. You can serve this with chapati, roti, plain rice or biryani. Today we will learn how to make Hyderabadi Mirchi Ka Salan following this easy recipe with step wise pictures.
Make a 2 inch slit lengthwise on the chillies. Deep fry it in oil. I shallow fried the chillies. Keep it aside.
Soak tamarind in 1/2 cup of hot water, extract juice and throw away its pulp.
Finely chop onion, ginger and garlic.
Dry roast peanuts, sesame seeds and coconut separately and grind everything together adding little water. This is the salan paste.
Dry roast cumin seeds and powder it finely. You can use cumin powder if you have but freshly ground powder gives more flavor.
Heat 2 1/2 tbsp of oil in a pan, add mustard seeds, when it splutters, add the other ingredients mentioned under seasoning.
Then finely chopped onions and saute until onions turn light brown. Then add finely chopped ginger, garlic and saute for a few minutes.
Then add the salan paste, chilli powder, turmeric powder, coriander powder, jeera powder and cook the masala well on low flame for a few minutes. Add little water if it sticks to the pan.
Add tamarind extract or paste and cook for a few more minutes. Then add needed water, fried chillies, jaggery and cook on low flame until the gravy reaches a saucy consistency.
You can adjust the consistency of the gravy as per your preferences. Mirchi ka salan will not be thick but a little watery. Though Hydrabadi mirchi ka salan is served as an accompaniment to biryanis, you can have it with rotis also.
You might like Hydrabadi Bagara Baingan (both dry and gravy version)
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