Скачать или смотреть Mirchi Ka Salan Recipe | Salan Recipe | Biryani Salan

Mirchi ka Salan is a popular Hyderabad spicy curry made with chillies simmered in tangy, nutty gravy of peanuts, sesame seeds and coconut.
Servings: 3 people

Ingredients
4-6 Bajji Chilli
1 teaspoon Ginger garlic paste
2 tablespoon Oil
1 tablespoon Tamarind
¼ teaspoon Turmeric
¼ teaspoon Cumin seeds powder
1 teaspoon Red chilli powder
1 teaspoon Coriander powder
½ teaspoon Jaggery
For Masala Paste
2 tablespoon Peanuts
1 tablespoon Sesame seeds white
2 tablespoon Dessicated coconut Copra used authentically
To temper
½ teaspoon Mustard
2 Dry red chillies
⅛ teaspoon Fenugreek seeds
1 teaspoon Cumin seeds
1 sprig Curry leaves

Instructions
Soak Tamarind firstly, in half cup hot water for 30 minutes and smash well with your fingertips to extract pulp. Cut the chillies diagonally and keep it ready.
In a pan, firstly dry roast peanuts, then in medium flame, add sesame seeds. Roast until it is golden and aromatic.
After that, add desiccated coconut and roast until it turns golden, taking care not to burn it.
Remove to cool down. Once cooled, place it in a mixie.
Then grind it smoothly with water to a paste. Keep aside
In the same pan, add 2 tablespoons of oil. Place the chillies on it.
Cook in low flame without changing the colour much. Keep turning/ tossing to ensure even roasting. Remove and keep aside.
After that, heat 2 tablespoons of oil and splutter mustard, followed by red chilli (I edited that part out in the video, apologies), fenugreek seeds, cumin seeds and curry leaves.
Then add sliced onion and fry until soft and golden.
After that, add ginger garlic paste and give it a fry in low heat.
Then add all the spice powders - turmeric, red chilli powder, coriander seeds powder, roasted cumin seeds powder, salt and jaggery.
Give it a quick mix, take care not to burn the spices. So keep the flame in low.
After that, sauteed chilli.
After that, add tamarind extract.
Then add ground paste and adjust water (total 1 & ½ to 1 & ¾ cups). Mix well and bring to boil
After that, add salt as needed and jaggery.
Mix well and bring to boil.
Simmer for 12 to 15 minutes or until oil floats on top. Stir twice in between.
Switch off the flame once the gravy is homogenous and chilli is cooked.
Notes
I added sliced onion. But if you want more smoother looking gravy, chopping it finely or after sauteeing, grinding along with peanut, sesame, coconut can help. We at home love onion sliced, so it's your personal preference.
CUP MEASUREMENTS
Measurements used in all the recipes, unless otherwise specified. My cup measurements are as follows:
1 Cup = 240 ml
½ Cup = 120 ml
¼ cup = 60 ml
⅛ cup = 30 ml
1 Teaspoon teaspoon = 5 ml
1 Tablespoon (tbsp) = 3 teaspoon = 15 ml
2 Tablespoon = 30 ml = ⅛ cup
4 Tablespoon = 60 ml = ¼ cup

See my cups here - https://rakskitchen.net/cup-measureme...

By - Rajeswari Vijayanand

About me: https://rakskitchen.net/about-me/
My website : https://rakskitchen.net/
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Disclaimer - I pre-measure the ingredients and keep them in different bowls for videos. But all are measured. Please check my written recipe if you intend to try.

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