Mirchi ka salan | How to make Hyderabadi mirchi ka salan |

Mirchi ka salan | How to make Hyderabadi mirchi ka salan |is a hyderabadi delicacy generally served with rotis or biryanis.They are usually made with bajji chillies. This is a curry made with peanuts, sesame seeds and green chillies.

• Cuisine: Hyderabadi
• Course: Gravy
• Prep time: 10mins
• Cook time: 20mins
• Serves: 3 persons.

Ingredients:

• Raw Peanuts- 2 tbsp
• Cumin- 2 tbsp +1/4tsp
• White sesame seeds- 2tsp
• Poppy seeds- 2 tbsp
• Dry coconut/Kopparai- 2 tbsp
• Oil – 1 tbsp + 4tbsp
• Ginger- 1/3tsp
• Garlic- 2 pods.
• Onion- 1 fully chopped.
• Tomato – 1 chopped
• Yellow Chillies- 6 to 7
• Turmeric a pinch
• Red chilli powder- 1 tsp
• Salt as required
• Tamarind extract- 1/2 cup

1. In a broad pan add peanuts, cumin seeds, sesame seeds and poppy seeds. Fry them until nice aroma arises.
2. Turn off and cool down. Transfer to blender.
3. Add kopparai or dry coconut. If you do not have dry one you can use fresh coconut and fry them until they are brown.
4. Grind them to nice powder.
5. In another pan add oil. Add ginger and garlic, fry them for a min.
6. Add onions and cook until they are soft.
7. Now add tomato. Cook until tomatoes are soft.
8. Turn off and cool down. Grind to a fine paste.
9. De seed the yellow chillies and cut them all lengthwise.
10. Add oil 4tbsp in a pan. once oil is hot add chopped chillies and fry them until they are soft.
11. Remove them and transfer to a plate.
12. In the remaining oil add cumin seeds. Add onion tomato paste.
13. Cook them for 5mins.
14. Add turmeric powder, red chilli powder and salt. Mix them well.
15. Now add the peanut masala powder to the gravy. Mix them to avoid lumps.
16. Add tamarind extract and water to the gravy.Adjust according to your consistency.
17. Add the fried chillies to the gravy. Mix well. Close and cook them for 15mins on medium flame.
18. Lavish sprinkle of kasuri methi.
19. Serve them with hot rotis or biryani.