Mirchon Ka Salan / Hydrabadi Mirchi ka salan Recipe With Homemade Masala

Hyderabadi Mirchon ka Salan (Green Chili Curry) Recipe

Ingredients:

3 tablespoons peanuts
3 tablespoons sesame seeds
1 1/2 tablespoons shredded coconut
1 teaspoon cumin seeds
2 medium-sized onions
100g green chilies (about 13-14 medium-sized)
1 cup oil
1 teaspoon cumin seeds
1/2 teaspoon kalongi (Nigella seeds)
1 teaspoon mustard seeds
Curry leaves
1 tablespoon ginger garlic paste
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
3 tablespoons coriander powder
1 teaspoon salt
1 cup water
1/2 cup tamarind pulp

Instructions:

1. Dry Roasting:
Dry roast peanuts, sesame seeds, shredded coconut, and cumin seeds.
Let them cool completely.
Grind into a fine powder and mix with a little water to make a paste.
2. Onion Paste:
Roughly chop 2 medium-sized onions.
Lightly sauté in 1 tablespoon of oil until slightly browned.
Add a little water and grind into a paste.
3. Green Chili Preparation:
Split green chilies slightly and remove seeds using a spoon.
Fry in 2 tablespoons of oil until slightly browned.
4. Curry Preparation:
Heat oil in a pan and add cumin seeds, kalongi, mustard seeds, and curry leaves.
Sauté for a bit, then add ginger garlic paste and sauté for 1 minute.
Add onion paste and sauté for a few minutes.
Add red chili powder, turmeric powder, coriander powder, and salt.
Add the paste of dry-roasted ingredients and sauté for 2 minutes.
Add 1 cup of water, cover, and cook on low heat for 10 minutes.
Add tamarind pulp, cover, and cook for 7 minutes.
Add fried green chilies, cover, and cook on very low heat for 7-8 minutes.
5. Serve:
Serve hot, garnished with fresh cilantro or curry leaves.

Enjoy your delicious Hyderabadi Mirchon ka Salan!