Saturday, November 17, 2012

Mirchi Ka salan

Mirchi ka salan is a most famous of Hyderabadi curries. This is always present in wedding food and this is one of those dishes which tastes better the next day and all my memories of this curry are associated with eating this the day after weddings and marvelling at the taste. This is my home version. I had my sister's family over for dinner and we were making Biryani and what else could we serve with biryani other than mirchi ka salan.

Mirchi ka Salan
Ingredients :
10 Long Chillies
2 Medium Onions
3 Tbsp of Peanuts
2 Tbsp Poppy Seeds
5 Tbsp Sesame Seeds
3 Tbsp Coconut powder (Use dry coconut if you have,I dry roasted frozen fresh coconut shred available in indian stores)
1 Tbsp Whole Cumin
1 Tbsp whole Coriander seeds
1 Tsp Red Chilli powder
1/4 Tsp Turmeric Powder
6 Cloves
6-8 Pepper corns
1.5 Inch Ginger
5-6 cloves of Garlic
2 Bay leaf
1 Inch Dalchini/Cinnamon
1/2 Tsp Shah Jeera
Lemon sized Tamarind
3 Tbsp oil
2 Cups of water
Salt to taste

Masala Paste:
Dry Roast cloves,pepper corns,peanuts, poppy seeds ,sesame seeds ,whole coriander and whole cumin seeds and grind to a fine powder.
Dry roast fresh coconut powder and add to the above powder.
Cut and rry roast onions till brown and add to above powder.
Add red chilli powder, turmeric ,some water and make a fine paste.
Soak Tamarind in 2 cup of water for half an hr and take the juice out.

Make a fine paste of Ginger and Garlic.

Make a slit into each green chillies and insert a small amount of above masala  paste into the green chilli and keep aside.
In a pan , put 3 tbsp oil. Add green chillies into the pan and roast the chillies for 5-6 minutes and take these out the pan.
Now in the remaining oil, Add Bayleaf , Dalchini , Shah Jeera and saute a little. Put in the Ginger Garlic paste and saute for 30 secs. Now add masala paste and saute till oil sperates, Once you see oil seprating from the paste, add tamarind water, 2 cups of water , salt and let the curry paste come to a boil. After 15 minutes, put in the Green Chillies  and cook till the green chillies are tender.

Serve hot with Biryani / Rice/Roti

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