Hyderabadi Mirchi Ka Salan Recipe
Hyderabadi Mirchi Ka Salan Recipe with step by step pictures. This recipe has a mixed taste of spicy, sour, hot and also has a tangy flavor. It goes well with Biryani.
Ingredients
- 5 tablespoon Oil
- 1 teaspoon Mustard Seeds / Kaduku
- 1 teaspoon Fennel Seeds / Saunf / Sombu
- 1 teaspoon Cumin Seeds / Jeerakam
- 1 inch stick Cinnamon / Pattai
- a sprig Curry leaves
- 1 medium size Onion chopped finely
- 1 tablespoon Ginger Garlic Paste
- 8 to 10 Green Chillies long variety
- 2 teaspoon Chilli Powder
- 1 tablespoon Coriander Powder / Malli podi
- 1 teaspoon Cumin Powder / Jeera podi
- 1 teaspoon Garam Masala Powder
- to taste Salt
- to taste Sugar / Jaggery
- a small gooseberry size Tamarind
- ¼ cup Curd / yogurt
- For Roasting & Grinding:
- 1.5 tablespoon Peanuts
- 1.5 tablespoon Sesame Seeds
- 2 tablespoon Coconut grated
Instructions
- 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.
- Then 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.
Nutrition
Serving: 1gCalories: 173kcalCarbohydrates: 8gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 1mgSodium: 218mgPotassium: 93mgFiber: 3gSugar: 3gVitamin A: 208IUVitamin C: 9mgCalcium: 41mgIron: 1mg
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