Hyderabadi mirch salan

Name: Hyderabadi mirch salan
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 tbsp peanuts; 3 tbsp sesame seeds; 1 tsp poppy seeds; 1/2 cup dry coconut; 1 inch chopped ginger; 2-3 garlic cloves; 1 tsp garam masala; 1 tsp turmeric powder; 1 tsp red chilli powder; 1/2 tsp fenugreek seeds; 1/2 cup water to grind the masala; 4 green chillies slit and deseeded; 1 tsp cumin seeds; 5-6 curry leaves; 1 small size onion chopped; 1/2 cup tamarind water; 1/2 tbsp jaggery; 3-4 tbsp oil; as per taste Salt; as needed Some chopped coriander leaves for garnishing; as needed Water for making gravy

Anjumara Rathod @anjumara_1973

Mumbai

#summerfood
It's an side dish served with biryani in Hyderabad but now it is so famous for it's taste that we can make this anytime time to have with roti or rice.

Anjumara Rathod @anjumara_1973

Mumbai

#summerfood
It's an side dish served with biryani in Hyderabad but now it is so famous for it's taste that we can make this anytime time to have with roti or rice.

Saved

Ingredients

45min

2 servings

For making masala paste
4 tbsppeanuts
3 tbspsesame seeds
1 tsppoppy seeds
1/2 cupdry coconut
1 inchchopped ginger
2-3garlic cloves
1 tspgaram masala
1 tspturmeric powder
1 tspred chilli powder
1/2 tspfenugreek seeds
1/2 cupwater to grind the masala
The remaining ingredients
4green chillies slit and deseeded
1 tspcumin seeds
5-6curry leaves
1small size onion chopped
1/2 cuptamarind water
1/2 tbspjaggery
3-4 tbspoil
as per tasteSalt
as neededSome chopped coriander leaves for garnishing
as neededWater for making gravy

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Steps

45min

1

First roast peanuts till it's skin starts coming out,next add sesame seeds,poppy seeds,dry coconut and start roasting till it becomes golden brown and starts aromat.Next add into grinder jar let it cool for sometime.
2

Then add all spices red chilli powder,turmeric powder,chopped ginger and garlic and garam masala and add water and grind into fine paste.Next slit the green chill and take out the seeds and saute it.
3

Take out the chillies and in the same pan add curry leaves and cumin seeds and let it splutter and then add chopped onion saute till onion becomes light brown in colour,next add the grinded paste.
4

Saute nicely for 5 minutes,next add tamarind water I have soaked it for 15 minutes and then have squeezed it out the tamarind juice mix it nicely with the paste and add Jaggery.
5

Next add salt and water make sure while adding water dont add to much make thick gravy then only it will give you good taste mix well and cover the lid and let it shimmer for 15 minutes.
6

Next add the green chillies and chopped coriander leaves and mix well and again shimmer for 5 to 10 minutes and the mirch ka salan is ready to serve with roti or serve as a side dish with biryani and enjoy the delicious taste.

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Cooksnaps

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Anjumara Rathod @anjumara_1973

on April 25, 2019 16:14

Mumbai

my journey of becoming home chef is my passion for learning more and more in life so started with cooking passionately just because behind this is my hubby who always motivated me to do same thing but differently and for women nothing is impossible when they do something they do with more passion and dedication towards any work they give there 100% so always believe in yourself .