HYDERABADI MIRCHI KA SALAN

INGREDIENTS :

  • Peanuts : 1 tbsp
  • Sesame seeds : 1 tbsp
  • Coconut powder :1 tbsp
  • Oil : 1 tbsp
  • Salt : as required
  • Mustard seeds : ¼ tsp
  • Cumin seeds : ¼ tsp
  • Methi seeds : 1/8 tsp
  • Kalonji (optional) : ¼ tsp
  • Red chilly : 3
  • Ginger garlic paste : 1 tsp
  • Curry leaves : 1 sprig
  • Cumin powder : ½ tsp
  • Coriander powder : 1 tsp
  • Chilly powder : 1 tbsp
  • Onions : 1
  • Turmeric : a pinch
  • Green chilly : 2
  • Coriander leaves : few
  • Mirchi : 100 gms
  • Oil : 2 tbsp
  • Tamarind juice : ¼ cup
  • Jaggery : 1 small piece

PROCEDURE :

  • slit and remove the seeds of green chillies and fry them in the hot oil.keep them aside
  • Heat a pan add peanuts dry roast them in a slow flame.
  • add sesame seeds, dry roast along with peanuts, then add coconut powder, sauté it and put this into the blender, add some water and make a paste.
  • Heat oil in a pan add mustard seeds, when mustard seeds splutter add cumin seeds, red chilli, methi seeds, Kalonji (optional), add sliced onions, salt, curry leaves, cook this till onions are golden in colour, add ginger garlic paste cook this till raw flavor is gone
  • add turmeric, red chilly powder, cumin powder, coriander powder, green chilly, add peanut and sesame seed paste, water, mix it like a thin paste, cook this in a slow flame for 30 minutes, then add chopped coriander
  • once gravy comes to boil add fried green chillies,tamarind juice, jaggery, put the lid on and let it cook for 5 minutes in a slow flame.
  • turn off the heat
  • Serve with Dum Biryani or any pulao