Mirchi Ka Salan is one of the best Hyderabadi side dish for any veg or non-veg biryani's. Tasted this in restaurants but never tried it at home. Since I was cleaning my refrigerator for a holiday break, I didn't bring in any non-veg stuffs home. So ended up preparing this with Indian flat bread, Bhakri- Akki Roti (made from rice flour). And it tasted really awesome. Do try this at home and I bet you too will fall in love with the dish as I did.
Here's the recipe of Mirchi Ka Salan
Recipe Source: Cook like Priya ( slightly altered)
Banana Peppers/ Jalapeno Peppers(Long-fat chillies/ Mirchi's) - 8
Roasted Peanuts/ Groundnuts/ Shenga - 1/4 cup
Dry shredded coconut/ cobri - 1/4 cup
Ginger- garlic paste - 2 tsp
Dhania/ Coriander powder - 1 tbsp
Red chilli powder - 1 or 2 tsp
Sesame Seeds - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Few Curry leaves
Salt to taste
Green chillies - 3-4
Onion - 2 chopped
Tamarind Paste - 2 tsp
Hing/ Asafoetida , a pinch
Haldi/ Turmeric powder - 1/2 tsp
Oil - 3 tbsp
1. Take a frying pan with 1 or 2 tbsp oil and drop in slit mirchi's and fry them till they get slightly roasted.
2. Dry roast peanuts and sesame seeds.
3. Fry dry shredded coconut with few drops of oil till they turn light brown in color.
4. Make a fine paste of roasted peanuts, sesame seeds, dry coconut, tamarind paste and green chillies.
5. Take a wok and add 1 tbsp oil. When the oil gets heated up, add mustard seeds and allow it to crackle. Then add cumin seeds, Hing, Curry leaves and chopped onions. Fry till onions turn light brown in color.
6. Add Ginger- garlic paste and saute it for a min. Now add the prepared peanut-coconut paste.
7. Add Red chilli powder, Haldi and dhania powder. Mix well and pour enough water depending on your required gravy consistency. Bring it to a boil and then add Banana peppers/ Mirchi to the gravy. Add Salt to taste and cook for another 5 mins in a low flame.
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