Mirch ka salan

Mirchi Ka Salan, A popular Hyderabadi curry recipe served as a side dish with Hyderabadi Briyani.

Ingredients:

1 Large tomato(finely chopped)

6-8 Green chilli (thick and large)-Wash and slit the green chillies Remove the seeds & white pitch (Wear gloves for sensitive skin.).

For Dry Roasted and Ground Masala

2 Onions (finely chopped)
1/2 cup Sesame seeds (Til)

1/4 cup Groundnut (Pali-skins removed after roast)
1/2 cup Coconut powder

1 tbsp Cumin seeds (zeera)

1 tbsp Mustard seeds (rai)

2-3 Dried red chilli

1/2 tbsp  Red chili powder

1/2 Turmeric Powder

1 tbsp ginger & garlic paste

1/2 cup Tamarind Juice(Imli ka khata)

6-8 Curry leaves

Coriander leaves  fine chopped.

1/2 cup oil
salt to taste

Method

In a large non-stick saucepan/Khadhai  at medium heat, Add  sesame seeds, groundnut, coconut powder, cumin seeds, mustard seeds one by one separatly and fry without oil for 1 minute-or till slightly darker in color and then grind to a fine smooth paste keep aside.

Then Add onion without oil and fry till they are slightly golden in colour and grind to a smooth paste.

Heat the oil and fry the green chilli untill they turn white, keep aside.

Then in a large cooking bowl add oil at mediume heat, add 1 tbsp cuming seed, 1 tbsp mustard seeds,stir until the seeds crackle.

After few seconds add dried red chilli and curry leaves for few seconds immediately add tomato stir for 5 minute add ginger & garlic paste, stir for few seconds

Add red chili powder,turmeric powder, stir for few seconds.

Then add the paste & mix it well  and add tamarind juice  leave it for low heat till the thin layer of oil appears on the bottom surface.

Stir often to prevent burning,if required,sprinkle a little water from time to time prevent the masala from burning.

Now add salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat and add the fried green chillies, coriander leaves cover the pan leave for 20-25 minutes untill the oil appears on the bottom surface & cook until the raw smell of onion/tomatoes/tamarind evaporates..

This dish should have thick gravy so ideally,water is not added while cooking if however,you find it getting too dry,1/2 cup of warm water can be added to it.

Remove pan from heat and  serve dish with Naans,Paranthas,Biryani.....