Mirch ka Salan is a lightly spiced, creamy & slightly tangy curry. It nicely pairs with Hyderabadi veg biryani. it also goes well with veg pulao or even steamed rice. I served it with cumin rice.<
Hari Mirch ka Salan Hyderabadi Style
10 to 12 green chilies which are not of the hot variety
1 tbsp tamarind dissolved in ⅓ cup hot water
1.5 to 2 cups water
½ teaspoon mustard
½ teaspoon nigella seeds (kalonji)
½ teaspoon cumin seeds
8 to 10 curry leaves
3 to 4 tablespoons oil
salt as required
¼ cup dessciated unsweetened coconut
¼ cup peanuts, roasted
1.5 tablespoon sesame seeds, roasted
1 medium size onion, sliced
2 to 3 garlic cloves
½ inch ginger
½ teaspoon red chili powder
½ teaspoon turmeric powder
½ teaspoon Garam Masala Powder
½cupof water for grinding or add as required
For Mirchi Ka Salan
For The Masala Paste
Preparing Masala Paste
In a pan lightly brown the onions
Add the dessicated coconut and brown it.
Later add ground nuts and sesame seeds to this mixture and roast for 1-2 minutes.
Make a smooth paste of the above with garlic, ginger, all the spice powders adding little water.
Preparing Chillies For Mirchi Ka Salan
Remove the chili crowns or you can also keep them intact.
Rinse and wipe dry the green chilies.
Slit the chilies vertically but do not break them.
Heat about 2 tbsp oil in a pan. fry the chilies till light brown.
Remove and drain on kitchen tissues.
Making Mirchi Ka Salan
Now in the same pan add more oil. fry the mustard seeds till they pop.
Then add nigella seeds and cumin seeds.
Add curry leaves and fry for a minute.
Add the ground masala paste. fry for 3-4 minutes or more till you can see oil floating on the top and sides of the masala.
Now add tamarind pulp and 1.5 or 2 cups water. sitir & simmer for 5 minutes.
Add fried green chilies plus salt and simmer for 5 to 6 minutes more.
Garnish with coriander leaves.
Serve mirchi ka salan hot with veg biryani or even plain steamed rice.