Mirch Ka Salan - Hyderabadi Special

As you says the word mirch/chilly one can guess the hot in it and salan with it you may think it would be hot but to reduce the hot we have use coconut,peanut ans sesame seeds.Its a great side for the Hyderabadi Biryani but i try to use it for roti yet it tasted awesome.




Preparation time:10 mins
Cooking time: under 30 mins
Recipe source: Cook like priya

Ingredients:

• Mirch/jalapeno/Bhajji milagai- 4 to 5
• Grated coconut-1\3 cup
• Peanuts-3 tsp
• Whit sesame seeds-1 tsp
• Oil-2 tbsp
• mustard seeds-1\2 tsp
• Methi seeds-1\4 tsp
• Ginger garlic paste-1 tsp
• Green chilly-1
• Onion-1 big,chopped
• Tamarind-small berry size
• Chilly powder-1 tsp
• coriander powder-1 n 1\2 tsp
• Turmeric powder-1\2 tsp
• jaggery-a small piece
• Salt to taste
• Curry leaves

Method:

1.In a pan dry roast the peanut well,remove it then in the same pan roast coconut and sesame seeds well.Coo everything and grind to fine paste with some water.

2.Heat 2 tsp of oi in a pan and saute the jalapeno for while and remove from oil.( this is to reduce its hotness).Soak tamarind in water in 1\2 cup water and extract juice.

3.Heat remaining oil in a pan pop out mustard and methi seeds.Add chopped onion,saute till it becomes translucent ,then drop green chill and gg paste ,saute till raw smell goes.

4.Then add in all dry powders and ground paste with some water.cook for a while.Then pour the tamarind juice let it boil for a while.Lastly add in sauteed jalapeno and jaggery piece,cook till oil separates.Check for salt.

If you want it too be thick then keep in slow flame till it reaches the consistency you need.

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