Mirchi Ka Salan
A traditional Hyderabadi Salan is made in a Shallow wide flat bottom vessel. The salan is a sealed in this vessel and kept on low fire to cook with all the flavours trapped inside to give that authentic rich taste.
Ingredients
Green Chillies thick & long - 250 gm
For dry paste/masala:
Till/Sesame Seeds 1/2 cup
Groundnuts 1/2 cup
Dry desiccated Coconut 3/4 cup
Dry roasted Coriander Seeds/ Dhania powder 1 tsp
For Gravy:
Oil 1/2 cup
Onion 3 large sliced slightly thick into semi Circular rings
Ginger garlic paste 2 tsp
Salt 1 tbsp
Red Chilli Powder 1 1/2 tsp
Turmeric 1/2 tsp
Cilantro 3 tbsp
Thick Tamarind pulp 3tbsp
For Tempering/Baghaar:
Cumin Seeds 2 1/2 tsp
Curry leaves 2 Springs
Mustard Seeds 1/2 tsp
Method
Heat a small non-stick frying pan over medium-high heat and once it is hot, dry roast the desiccated coconut, sesame seeds, peanuts, coriander seeds and 1 1/2 tsp cumin seeds, all one by one separately for just 2-3 minutes until they are a few shades darker and remove them into separate bowls. Do not
burn the spices. Once cool, rub off the skins of the peanuts. Grind them all separately in a spice grinder to a fine powder or a smooth paste without adding any water and keep aside.
Heat a large non-stick frying pan over medium-high heat, and as soon as it warms up add the sliced onions. Let the onions sweat and keep stirring them until they are just starting to brown up. Once the onions are soft and lightly browned in color, remove them to a platter and keep aside.
Pour oil into a cooking pot and once hot enough, carefully add the green chillies and cover with a lid.
The oil spilt as soon as you add green chillies, so be careful. Stir fry them till blisters form on the skins. Using a slotted spoon remove the chillies to the platter and keep aside.
In the same hot oil, add remaining 1 tsp cumin seeds, mustard seeds, curry leaves.
Let the spices splutter for a minute. Add the pureed roasted onion paste and immediately cover the pan with a lid for a minute. Lower the heat to medium-low and shake the pan to thoroughly mix. This is done for the mixture to absorb all the flavor from the tempering. Uncover, lower the heat and add ginger-garlic paste and fry for 3-4 minutes. Add the desiccated coconut paste, sesame seed paste and peanut paste stir-fry it for 2-5 minutes or until you see that the mixture comes together and starts leaving oil. Add the red chilli powder, salt and turmeric. Mix well and keep stir frying it for a further 2 minutes on the medium-low heat. Once the raw odor of the peanuts, ginger-garlic paste and coconut is no longer coming, add the dry roasted coriander and cumin seed powder and chopped cilantro and mix well. Pour in 3 1/2 cup warm water and the tamarind pulp. Mix well. Add the fried green chillies and stir. Cover the lid and let cook on simmer for 20-25 minutes while stirring frequently, until the oil has all separated and chilies well cooked in the masala gravy. Remove from heat and serve curry with biryani or chapati
Ingredients
Green Chillies thick & long - 250 gm
For dry paste/masala:
Till/Sesame Seeds 1/2 cup
Groundnuts 1/2 cup
Dry desiccated Coconut 3/4 cup
Dry roasted Coriander Seeds/ Dhania powder 1 tsp
For Gravy:
Oil 1/2 cup
Onion 3 large sliced slightly thick into semi Circular rings
Ginger garlic paste 2 tsp
Salt 1 tbsp
Red Chilli Powder 1 1/2 tsp
Turmeric 1/2 tsp
Cilantro 3 tbsp
Thick Tamarind pulp 3tbsp
For Tempering/Baghaar:
Cumin Seeds 2 1/2 tsp
Curry leaves 2 Springs
Mustard Seeds 1/2 tsp
Method
Wash, drain, then pat dry and slit the green chillies.
Shake the seeds off the chillies to remove the extra spiciness (use gloves while you work with chillies). Keep the stems intact. Keep aside.Heat a small non-stick frying pan over medium-high heat and once it is hot, dry roast the desiccated coconut, sesame seeds, peanuts, coriander seeds and 1 1/2 tsp cumin seeds, all one by one separately for just 2-3 minutes until they are a few shades darker and remove them into separate bowls. Do not
burn the spices. Once cool, rub off the skins of the peanuts. Grind them all separately in a spice grinder to a fine powder or a smooth paste without adding any water and keep aside.
Heat a large non-stick frying pan over medium-high heat, and as soon as it warms up add the sliced onions. Let the onions sweat and keep stirring them until they are just starting to brown up. Once the onions are soft and lightly browned in color, remove them to a platter and keep aside.
Pour oil into a cooking pot and once hot enough, carefully add the green chillies and cover with a lid.
The oil spilt as soon as you add green chillies, so be careful. Stir fry them till blisters form on the skins. Using a slotted spoon remove the chillies to the platter and keep aside.
In the same hot oil, add remaining 1 tsp cumin seeds, mustard seeds, curry leaves.
Let the spices splutter for a minute. Add the pureed roasted onion paste and immediately cover the pan with a lid for a minute. Lower the heat to medium-low and shake the pan to thoroughly mix. This is done for the mixture to absorb all the flavor from the tempering. Uncover, lower the heat and add ginger-garlic paste and fry for 3-4 minutes. Add the desiccated coconut paste, sesame seed paste and peanut paste stir-fry it for 2-5 minutes or until you see that the mixture comes together and starts leaving oil. Add the red chilli powder, salt and turmeric. Mix well and keep stir frying it for a further 2 minutes on the medium-low heat. Once the raw odor of the peanuts, ginger-garlic paste and coconut is no longer coming, add the dry roasted coriander and cumin seed powder and chopped cilantro and mix well. Pour in 3 1/2 cup warm water and the tamarind pulp. Mix well. Add the fried green chillies and stir. Cover the lid and let cook on simmer for 20-25 minutes while stirring frequently, until the oil has all separated and chilies well cooked in the masala gravy. Remove from heat and serve curry with biryani or chapati
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