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Wednesday, 18 March 2015

Hyderabadi Mirchi Ka Salan (Green Chilies in Peanut-Sesame-Coconut Gravy )


          This is a popular Hyderabadi delicacy usually served with Dum Biryani. It is a spicy and a tangy Chili Curry in a sesame seeds-coconut-peanut gravy called 'Salan' in the local lingo which means curry / gravy. No Biryani is complete without this accompaniment. 

          A larger variety of chilies are preferred for this particular recipe as they are less spicy. I sometimes prepare with the normal chilies, after discarding the seeds to make it more palatable. It can also be relished with plain steamed rice or chapattis. Please check for a step by step method with pictures to prepare it.
         





  • 6-7 big fresh green chilies
  • 2 tbsp. peanuts
  • 1 tbsp. white sesame seeds
  • 2 tbsp. fresh grated coconut
  • 1 tbsp. coriander seeds
  • 1 tspo. cumin seeds
  • 1 onion, chopped
  • 1" ginger, chopped
  • 2-3 garlic cloves, chopped
  • 1 tsp. tamarind paste mixed with 1 cup water
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder or to taste
  • salt to taste
  • 3 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 sprig curry leaves





          Dry roast the peanuts, sesame seeds, coconut, coriander seeds and cumin seeds for 1-2 minutes or till you get a nice aroma coming through. Switch off the flame and set aside to cool down. Then grind into a paste by adding some water

          Grind the onion, ginger & garlic to a fine paste and keep aside. Make slits in the chilies and deseed them.  Heat oil in a pan and shallow fry them till light brown. Drain and keep aside. 

           Temper the same oil with mustard leaves and curry leaves. Allow it to splutter.  Add onion-ginger-garlic paste and saute till oil separates.

          Add the ground paste, turmeric powder and red chili powder and fry.  Add water, tamarind water, salt and the fried chilies and simmer.

          Cover and cook till the gravy thickens. Garnish with coriander leaves and serve as a side dish with pulao, biryani, plain steamed rice or chapattis.
                                       



                    Dry roast the peanuts, sesame seeds, coconut, coriander seeds and cumin 
                    seeds. Then grind into a paste.



                               Make a slit and deseed them.



                                Shallow fry till light brown.



                               Temper the oil with mustard leaves and curry leaves.



                              Add onion-ginger-garlic paste and saute till oil separates.



                           


                          Add the ground paste, turmeric powder and red chili powder and fry.



                            Add water, tamarind water, salt and the fried chilies and simmer.




                  Garnish with coriander leaves and serve as a side dish with Dum Biryani, Pulao,
                  plain steamed rice or chapattis.
                                       








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