Hyderabadi Mirchi Ka Salan

Name: Hyderabadi Mirchi Ka Salan
Total time: 2700 s
Yield: 15 servings
Cuisine: Indian
Ingredients: 1/2 (1 kg) Green Chillies long ones; 1 tsp Cumin Seeds; 1 tsp Mustard Seeds; 1/2 (1 tsp) Fenugreek Seeds; 1/2 (1 tsp) Black Seeds or Kalonji; 2 Sprigs Curry Leaves; 3/4 cup Oil; FOR THE MASALA -; 2-3 tsp Ginger garlic paste; 1/4 cup Sesame Seeds; 1/4 cup Peanuts; 1/4 cup Dry Coconut pieces; 2 Onions roughly chopped; 1 tbsp Cumin Seeds; 1 tbsp Coriander Seeds; 2 tsp Salt or to taste; 2 tsp Red Chilli powder; 1/2 tsp Turmeric powder; 1/4 cup Tamarind soaked; 1/4 cup Coriander Leaves finely chopped

ZMA @zesty5

#week2of5
#cookpadindia
Mirchi ka salan- one more popular side dish that goes extremely well with the magnanimous dum biryani from the city of nawabs, Hyderabad after baghare baingan. Both of these actually go hand in hand and it's really difficult to choose the best among them. These two are the most sought after side dishes with biryani. Lipsmacking salan that is very easy to make too. Try this authentic salan and experience it's enticing flavour.

Enjoy Hyderabadi Cooking with Zee!

ZMA @zesty5

Enjoy Hyderabadi Cooking with Zee!

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Ingredients

45 minutes

15 servings

1/2 (1 kg)Green Chillies long ones
1 tspCumin Seeds
1 tspMustard Seeds
1/2 (1 tsp)Fenugreek Seeds
1/2 (1 tsp)Black Seeds or Kalonji
2 SprigsCurry Leaves
3/4 cupOil
FOR THE MASALA -
2-3 tspGinger garlic paste
1/4 cupSesame Seeds
1/4 cupPeanuts
1/4 cupDry Coconut pieces
2Onions roughly chopped
1 tbspCumin Seeds
1 tbspCoriander Seeds
2 tspSalt or to taste
2 tspRed Chilli powder
1/2 tspTurmeric powder
1/4 cupTamarind soaked
1/4 cupCoriander Leaves finely chopped

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Steps

45 minutes

1

In a cooking pot, heat oil. Add Curry Leaves, Black Seeds, Mustard, Cumin and Fenugreek Seeds. Now add in the Green Chillies.
2

Chillies should be added whole with their stems intact. Shallow fry these on a low heat for 15 minutes until a nice aroma emanates. Take care while you do that and keep it covered with a lid.
3

Grind all the required masalas and mix all the powdered spices in it as well. Take a teaspoon of Oil from the quantity mentioned and slightly roast the Onions. Add this masala paste to the fried chillies and simmer. Keep stirring it every now and then to avoid sticking at the bottom and getting burnt. Let the masalas cook until the raw smell disappears for about 10-15 minutes. Lastly add the tamarind water to it.
4

Cook on a medium high heat and adjust Salt at this stage. Cook it on a medium high heat until it thickens. Keep it half covered as it splashes a lot as it thickens. Handle this very carefully and adjust the thickness according to your own preference.
5

Serve it hot as a perfect side dish to the all time hit dum biryani or even the plain rice. Plain rice also tastes yum with this salan.

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ZMA @zesty5

on May 27, 2020 00:57

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.