Hyderabadi Mirchi ka salan
The curried greenchillies, a specialty of Hyderabad usually served as an accompaniment with Hyderabadi Biriyanis.
Ingredients
Green chillies -1/4 kg (Get the lesser spiced ones)
For seasoning
Cumin seeds (Jeera) – 2tsp
Mustard seeds -1/2 tsp
Nigella seeds (Kalonji) -1/4 tsp
Fenugreek (Methi) seeds – 1/8 tsp
Curry leaves – a few
Dry paste ingredients
Fresh scraped coconut – ¾ cup
Coriander seeds -1 tsp
Cumin seeds (Jeera)- 1 tbsp
Poppy seeds – 1tbsp
White sesame (Till) seeds -2 tbsp
Peanuts -1/2 cup
For Gravy
Refined oil – 3 tbsp
Thick tamarind pulp – 3 tbsp
Onions (Thinly sliced)– 2 nos
Ginger garlic paste – 2 tsp
Turmeric powder -1/2 tsp
Finely chopped coriander leaves – 3 tbsp
Salt – To taste
Method of preparation
Slit the green chillies and remove the seeds to bring down the spice level.
Heat a tawa and dry roast poppy seeds, sesame seeds, scraped coconut, peanuts, coriander seeds and cumin seeds. Take care not to burn them. It is better to dry roast them separately one at a time.
Heat 1 tbsp of oil another pan and roast the sliced onions till golden brown by adding a pinch of salt.
Grind the dry roasted poppy seeds, sesame seeds, scraped coconut, peanuts, coriander seeds and cumin seeds in a mixer and keep aside.
Grind the roasted onions (cool them before transferring to the mixer) and blend to a fine puree.
Heat oil in a pan and add the chillies and toss them lightly. Once blisters are formed on the skin of the chilies take them out and drain on an absorbent paper.
Add the ingredients for seasoning in the same oil and let the mustard seeds splutter.
Add the pureed onion and fry for 2 minutes in low flame.
Add the ginger garlic paste and fry for another 2 minutes,
Now add the ground paste of the dry roasted ingredients and fry till oil separates out.
Add red chilly powder, turmeric powder and mix well.
Add 3 cups of water and the tamarind pulp. Mix well and bring it to boil.
Add the tossed green chillies to this and cover the pan with a lid and cook for around 20 minutes in low flame till the chillies are cooked soft and absorbed in the gravy.
Garnish with coriander leaves.
The Hyderabadi Mirchi ka salan is ready to be served.
The process may be tedious but the end result is sure to thrill your taste buds.
