Hyderabadi Mirchi Ka Salan

Prep: 15 minutes | Cook: 20 minutes | Servings: 2

Ingredients

For Paste

1 tbsp Oil

1 Medium Onion, sliced

½ Cup Unsweetened Desiccated Coconut

¼ Cup Peanuts, roasted

2 tbsp Sesame Seeds, roasted

2-3 Garlic Cloves

1 tsp Ginger, chopped

For Frying

Oil, for frying

4 Green Chillies (less hot variety), slit

For Gravy

1 tbsp Oil

½ tsp Mustard Seeds

1 tsp Cumin Seeds

½ tsp Nigella Seeds

7-8 Curry Leaves

1 tbsp Tamarind Pulp

Salt to taste

Process

  • Heat oil in a pan. Add onion and saute till translucent.
  • Add coconut and saute till coconut is golden brown in colour.
  • Add peanuts, sesame seeds, garlic cloves, ginger and saute for a minute.
  • Turn off the flame and let the mixture cool down. Add little water and grind to a fine paste.
  • Heat oil for frying and fry the chilies till golden patches are visible. Take the chilies out on absorbent paper and drain off the excess oil. Keep aside.
  • For gravy, heat oil in a pan. Add mustard seeds, cumin seeds, nigella seeds, curry leaves and stir fry till they splutter.
  • Add prepared paste and saute for a minute. Add 2 Cups of water and let it come to a boil.
  • Put on simmer and add tamarind pulp, salt and mix well.
  • Add fried chilies and simmer for 2mins more.
  • Turn off the flame and garnish with coriander. Serve hot.
Category: