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    Home

    Hyderabadi Mirchi Ka Salan Recipe

    February 9, 2015 By Aarthi 3 Comments

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    Mirchi ka salan was always in my to do list. But somehow i almost forgot about it. But couple of days back one of my viewer asked me to share the recipe. Luckily i had all the ingredients mainly green chillies on hand so i tried the curry the next day itself.

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    Hope you will give this a try and let me know how it turns out for you..
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    Preparation Time : 10 mins
    Cooking Time : 1 hour
    Serves : 5 to 6

    Ingredients:
    Oil - 5 tblspn
    Mustard Seeds / Kaduku - 1 tsp
    Fennel Seeds / Saunf / Sombu - 1 tsp
    Cumin Seeds / Jeerakam - 1 tsp
    Cinnamon / Pattai - 1 inch stick
    Curry leaves - a sprig
    Onion - 1 medium size chopped finely
    Ginger Garlic Paste - 1 tblspn
    Green Chillies - 8 to 10 (long variety)
    Chilli Powder - 2 tsp
    Coriander Powder / Malli podi - 1 tblspn
    Cumin Powder / Jeera podi - 1 tsp
    Garam Masala Powder - 1 tsp
    Salt to taste
    Sugar / Jaggery to taste
    Tamarind - a small gooseberry size
    Curd / yogurt - ¼ cup

    For Roasting & Grinding:
    Peanuts - 1.5 tblspn
    Sesame Seeds - 1.5 tblspn
    Coconut - 2 tblspn grated
    Method:
    Start by dry roasting peanuts till it changes colour, add in sesame seeds and coconut and roast for few more mins. Take this in a blender and make it into a fine puree.
    Slit chillies and remove the seeds.
    Heat oil in a pan, drop chillies in and fry till it is blistered. Remove to a plate and set aside.
    Now in the same oil, add in all whole spices, curry leaves and saute for a min.
    Add in onions and cook till golden.
    Add in ginger garlic paste and saute for a min.
    Add in all spice powders and mix well.
    Add in the ground masala, water, tamarind, curd, salt and jaggery. Bring this to a boil, cover and simmer for 20 mins, till oil separates.
    Now add in chillies and cover and simmer for 10 more mins till chillies are cooked.
    Serve.

    Pictorial:
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    Take all your ingredients

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    Start by dry roasting peanuts

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    once it start to turn darker

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    add in sesame seeds, i used a mix of white and black

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    add in some coconut

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    roast them for few minutes

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    remove it to a plate

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    now take this in a blender

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    make it into a smooth puree

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    Now lets work with the chillies..I used long variety

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    slit them open

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    remove the seeds

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    heat a good amount of oil in a pan

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    add in chillies

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    fry for few minutes

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    remove to a plate

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    Now in the same oil, add in fennel, mustard and cumin seeds along with a stick of cinnamon

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    add in curry leaves

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    add in chopped onions

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    saute them

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    cook till they turn golden

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    now add in ginger garlic paste, a little chilli 
    powder fell over it, hence the colour

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    saute for a min

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    add in all the spice powders

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    saute for a min

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    look at the lovely colour

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    now add in the ground masala

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    i washed the mixer with some water and poured it in as well

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    mix well

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    add in curd

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    jaggery

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    salt

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    and tamarind pulp

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    bring this whole thing to a boil

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    cover this with a lid and simmer till oil floats on top
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    look how dark the colour has turned

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    now add in chillies

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    cover and simmer for few more mins

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    now the chillies are cooked

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    done

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    serve
    « Crispy Bread Bajji Recipe / Bread Pakora Recipe
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    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Anonymous

      at

      Can I use banana peppers instead? ?

      Reply
    2. Aarthi

      at

      @Anonymousyes u can use

      Reply
    3. Sana Tiwana

      at

      Thank you so much for all the lovely recipes.

      Reply

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