Hyderabadi Mirchi Ki Salan

Mirchi Ki Salan is a popular dish of Hyderabad.  I am from Hyderabad and used to have this regularly when go outside. This is a spicy curry made with green chillies(large) or bell peppers and goes well with biryani and rotis.(yummy!!!!!!!!!!!!!!!)

This is prepared by boiling green chillies , to remove the tartness and adding freshly roasted grounded  paste which is made by using peanuts, coconut, sesame seeds, coriander seeds, jeera, tamarind paste and masala spices. This grounded paste gives a unique and delicious flavor.

I make this curry in most of my parties that we host in our home.

Ingredients:

Green chillies medium – 8 -10 no

Onion Medium – 1 no

Cloves – 2 no

Red Chilli – 2 no

Cinnamon Stick – 1`` inch piece

Cumin Seeds – 1 tsp

Coriander seeds – 1 tsp

Coconut grated fresh or dried – 3 tsps (I used fresh)

Sesame seeds – ¼ cup

Peanuts – ½ cup

Tamarind juice/paste – 4 tsps

Jaggery – ½ tsp ( optional)

Red Chilli powder – 1 tsp

Turmeric powder – ½ tsp

Curry leaves – a few

Ginger Garlic paste – 2 tsps

Salt As Required

Oil – 3 tsps

Preparation

• Wash and split green chillies by removing the seeds inside it.
• In a vessel add sufficient water to boil green chillies for 15-20 minutes and keep them aside.
• In a frying sauce pan add peanuts roast them. After they get cooled remove the skin and keep aside.
• In the same pan add cloves,red chilli, cumin seeds, coriander seeds, cinnamom stick and roast for 2 mins and keep aside.
• Now in the same pan add sesame seeds and roast by continuously stirring for 3 mins.

• Add a tsp of oil in the pan and fry the chopped onions for 3 mins.
• Cool and grind them (all the above roasted items) to paste along with salt, chilli powder, coconut, peanuts and tamarind to a smooth paste by adding 1 cup of water to it.
• Heat 2 tsps of oil in a cooking pan add curry leaves.
• After they splutter add the grinded paste and turmeric powder and cook for 5 mins
• Add the boiled green chillies along with water and cook for 10 mins on medium flame.
• Keep stirring once in a while to prevent the grounded paste from sticking to the pan.
• Cook for another 10-15 mins or until the gravy become thick.
• Remove from heat and serve with biryani or rotis. 

Sending this to Dish Name starts with H hosted by Akila.