Hyderabadi Mirchi Ka Salan
Hyderabadi Mirchi Ka Salan is a delicious Hyderabadi dish. Ready in about 50 minutes and serves 4 — a great addition to your daily meals.
50min
Total Time
4
Servings
Hyderabadi
Cuisine
Recipe
1
Dry roast the peanuts, sesame seeds, desiccated coconut, coriander seeds, and cumin seeds until golden and aromatic. Cool and grind into a smooth paste with a little water.
2
Sauté the sliced onion in 1 teaspoon of oil until deep golden brown, then blend it into the ground spice paste.
3
Make a vertical slit down one side of each green chilli, keeping the stem intact. Optionally remove seeds for less heat.
4
Heat 2 tablespoons of oil in a pan and shallow-fry the chillies until blistered. Remove and set aside.
5
To the same pan, add mustard seeds, fenugreek seeds, and curry leaves, letting them splutter.
6
Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
7
Stir in the ground paste, turmeric powder, and red chilli powder. Cook for 5-7 minutes until oil begins to separate.
8
Pour in 1.5 cups of water, tamarind paste, and salt. Mix well and bring to a simmer.
9
Add the fried chillies, cover, and cook on low heat for 10-12 minutes until the gravy thickens and oil floats on top.
10
Serve hot alongside Hyderabadi biryani or steamed rice.
Ingredients
8-10 large green chillies (such as Bhavnagri or banana peppers)
3 tbsp raw peanuts
3 tbsp white sesame seeds
2 tbsp desiccated coconut
1 tbsp coriander seeds
1 tsp cumin seeds
1 large onion, sliced
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp tamarind paste
1 tsp mustard seeds
1/4 tsp fenugreek seeds
10-12 fresh curry leaves
3 tbsp peanut oil
Salt to taste
*This AI-generated recipe may contain inaccuracies.