Mirchi Ka Salan Recipe, Hara Mircha Hari Mirch Sabji, How To Make Mirchi Ka Salan Recipe
Mirchi ka salan, or curried chili peppers, is a popular dish made with a variety of long, big chillies, spices and peanut curry blended and cooked together. It accompanies Hyderabadi biryani finger hots cooked in peanut ,sesame seeds and coconut curry and is a must with all kinds of Biryani.
Servings : 4 persons
Published date : January 28, 2008
Ingredients used in Mirchi Ka Salan
• hing 1 Pinch.
• cumin pdr 1 Teaspoons.
• coriander pdr 1 Tablespoons.
• curry leaves 8 Leaf.
• chilli pdr 1/2 Teaspoons.
• turmeric-haldi 1/4 Teaspoons.
• onions 1 Numbers.
• fenu greek seeds 1 Pinch.
• ginger garlic paste 1 Tablespoons.
• mustard seeds 1/2 Teaspoons.
• cumin 1/2 Teaspoons.
• red chilli 3 Numbers.
• sesame seeds 15 Grams.
• coconut pdr 1 Tablespoons.
• Long Green Chillies (Hari Mirch) 100 Grams.
• Salt 1 To Taste.
• Tamarind Pulp 30 Grams.
• Plain Yogurt (beaten) 100 Grams.
• Cooking Oil 30 ml.
• peanut 30 Tablespoons.
How to make the recipe:
Take little oil in a skillet and add the peanuts to it.fry it in the oil on slow flame to let it cook properly.when the peanuts are ready add the sesame seeds and let them roast. (you can add roasted seeds also if you have to save time.)when the sesame seeds get golden brown add the coconut powder and roast it for few seconds till it is slightly brown. Add this mixture to the blender and blend it with some water to fine paste. Now add the remaining oil in the pan and when the oil is slightly hot add the whole garam masala along with whole red chillies.then add the mustard seeds and let it crackle. when the mustard seeds crackle add cumin seeds and then fenugreek seeds. Now add the onions and little salt in order to cook them fast.we have to cook the onions till they are golden brown so that they get dissolve in the salan. Add pinch of hing and the turmeric,mix it and add the ginger-garlic paste.then add the curry leaves and mix everything and let it cook to remove the raw smell. Add little water to it and add the dry masalas red chilli powder,coriander powder and cumin pwdr. and let it cook till the oil oozez out.now add little more water add the yoghurt mix it and add the grinded paste of peanuts,seasame seeds,coconut pwdr to it and mix Cover the pan with lid and let it cook (stirring in between) till the oil oozes out. when it comes to boil add the tamarind pulp and jaggery Or sugar.let it simmer for about 15 to 20mins till everything is well cooked and well incorporated. when the gravy comes to good boil add the green chillies (slitted in between) to the gravy and let it cook for another 5 to 10 mins so the juices of tthe gravy get absorbed by the chillies.
Adjust the seasonings by adding salt according to your taste.
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