Today I shared "Hyderabadi Mirch Ka Salan" recipe under the theme of picking all the way from different state, where we have to shared three different recipes from different state or regions of India. When you talk about Hyderabad cuisine, biryani and mirchi ka salaan both are comes first in our mind. Hyderabadi curries are lightly tangy and creamy in taste. You can serve mirchi ka salan with biryani or naan as main course.
Preparation Time: 20 Minutes
Cooking Time: 25 Minutes
Category: Hyderabadi Cuisine
200gm Green Chilies
1/2 Tsp. Cumin Seeds
6-8 Curry Leaves
1/2 Tsp. Mustard Seeds
1/4 Tsp. Fenugreek Seeds
Salt to taste
1 Tsp. Coriander Powder
1/2 Tsp. Turmeric Powder
1/2 Tsp. Red Chili Powder
4 Tbsp. Oil
Green Coriander, for garnishing
For Dry Powder
1 Tbsp. Cumin Seeds
2 Tbsp. Peanuts
2 Tbsp. Sesame Seeds (white)
For Onion- Tomato Paste
1 Onion, Medium sized
2 Tomatoes, Medium sized
1 Tsp. Ginger, grated
2 Tbsp. Coconut, grated
Dry roast the peanuts, sesame seeds and cumin seeds together in pan until to slightly brown. Remove and prepare powder.
Grind the onion, tomatoes, ginger and coconut together for ground paste.
Heat the oil in deep pan. Wash and slit the green chilies.
Remove the seeds and fry in hot oil until to white and remove from the oil in separate plate.
In the same oil, add cumin seeds, curry leaves, mustard seeds and fenugreek seeds. When they start crackle, add ground paste.
Add coriander powder, turmeric powder, chili powder and dry powder. Cook for few minutes until to oil comes on the top.
Add 2 cups of water and cook until to gravy becomes thick.
Add fried green chillies and salt and mix it.
Garnish with green coriander and serve hot with chapati or biryani.
Tags: how to prepare hyderabadi mirchi ka salan, mirch ka salan, salan recipes, mirch recipes, pepper recipes, main course recipes, hyderabadi recipes, spicy recipes, mirchi ka salan.