Mirchi Ka Salan

Mirchi Ka Salan, large green chilies cooked in tamarind and fresh Indian spices in Hyderabadi style. It’s a Hyderabadi delicacy, which is generally made as an accompaniment for Biryani. It can also be served  with roti, rice and dosa.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 5-6 people

Ingredients	Quantity
Green chillies big(not too spicy)	10-12
Cooking oil + to fry Chillies	2 tablespoon
Sesame seeds (White til)	2 tablespoon
Coriander seeds	2 tablespoon
Cumin seeds	1 teaspoon
Peanuts, roasted	1/2 cup
Ginger, roughly chopped	1 inch piece
Garlic	6-8
Mustard seeds	1 teaspoon
Curry leaves	8-10
Onion, grated	1 medium
Turmeric powder	1 teaspoon
Tamarind pulp	2 tablespoon
Salt	to taste

                                               

Method

Wash, wipe and slit green chilies lengthwise without cutting the chilies into two.

Heat sufficient Cooking oil in a kadai (wok) and fry for one minute. Drain and place on absorbent paper and set aside.

To make masala paste, dry roast sesame seeds, coriander seeds and cumin seeds. Cool and grind them to a paste along with peanuts, whole dry red chilies, ginger and garlic.

Heat two tablespoons oil in a pan, add mustard seeds, let them splutter and add curry leaves. Sauté for half a minute and add onion. Keep stirring continuously, till onion turn golden brown. Add turmeric powder and mix well. 

Add masala paste and cook for three minutes, stirring constantly. Stir in one and half cups of water and bring it to a boil. Reduce the heat and cook for ten minutes.

Add tamarind pulp (dissolved in half a cup of water, if it is too thick). Add fried green chilies and salt and cook on low heat for eight to ten minutes.

Serve hot with biryani.