Mirchi Ka Salan and 75th Post

Hyderabad is famous for its nawabi cusine hyderabadi dum biryani,mirchi salan,bagara baingan,double ka meeta,qurbani ka meeta and the list is endless.I end up doing all these dishes very frequently.Biryani i cook every week without fail and till today who ever came as a guest to house had a feast of biryani with mirchi salan and the kurbani ka meeta.Today i am going to write my recipe of mirchi salan and very shortly i will be writing about the dum biryani.

Ingredients:-

Big green chillies 10

Onions 2 (chopped)

Turmeric powder 1/4 tsp

Red chilly powder a pinch
Ginger garlic paste 15gms

Tamarind -- size of a medium lemon

Salt as per taste

Oil 5-6tbsp

For gravy paste

Fresh coconut 60gms

Peanuts 60gms

Sesame (Til) 30 gms

Cumin seeds (zeera) 10 gms

Coriander seeds (dhaniya) 10gms

Dry roast all of the above except coconut and make a fine paste and keep aside.

Tempering/Seasoning:-

Mustard seeds (Rai) Few

Cumin seeds (zeera) Few

Onion seeds (Kalonji,nigella seeds) 9-10

Curry leaves few

Preparation:-

• Wash green chillies and wipe it dry.
• Make a slit in the chillies so that the head remain intact.
• Deep fry chillies and keep aside
• Heat oil in a pan,add zeera,mustard,kalonji.Brown them well.
• Add curry leaves and onions.Saute till onions are well fried
• Now add ginger garlic paste and saute for some time.
• Add the grounded masala and fry continuously stirring to prevent if from sticking to the bottom.Fry till oil starts leaving the masala.
• Now add red chilly powder,turmeric powder and salt.Mix thoroughly.
• Now add the tamarind pulp and continue to saute if for another 3-4minutes.
• Add 1-11/2 glass of water and when it starts boiling add the fried green chillies and took till the gravy is thick enough.

Traditionally mirchi salan is served with the mutton/chicken biryani.

This dish goes to side dish event hosted by Simple Indian food

Enjoy mirchi salan and very shortly i am coming with hyderabadi dum mutton biryani.........................