Mirch Ka Saalan

This is a very famous Hyderabadi dish. It is normally serves with biryani. When I make it we have it with chapattis or hot steamed rice.  My elder son and his friends like it very much. 

 

 

Ingredients

Large green chillies  - 250gm ( make a slit on one side)

Onion – 3 large (cut into big pieces)
Tamarind – 20gms ( soak in 1 cup water for 15 min)
Ginger – 1 ½ tbsp chopped
Garlic – 2 tbsp chopped
Coriander seed – 1tbsp
Cumin seeds – 1tsp
Sesame seeds – 3tbsp
Roasted peanuts – ¼ cup
Poppy seeds – 1 ½ tsp
Kopra – 2” pieced (grated)
Fenugreek seeds – ¼ tsp
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp
Jaggery – 1tsp
Curry leaves – few
Salt – as per taste
Oil – 1 cup

Method

1.     Mash the tamarind with hand , strain and get tamarind water. Keep aside.

2.     Heat 1tbsp oil in a tawa, roast the onion in it for 10min or till it soften and turns golden brown. Keep aside.

3.      On the same tawa dry roast coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, grated kopra and fenugreek seeds ( all together) till they darken together and smell roasted.

4.      Grind together roasted fried onion, roasted spices, ginger, garlic, turmeric powder, red chill and red chilli powder in a mixer to a fine paste. Add tamarind water and again grind to a smooth paste. Keep aside.

5.      Heat oil  in a kadhai and deep fry green chilli. As soon as the green chilli gets a few golden brown spots, remove from the pan and keep aside.

6.      Now heat 3tbsp oil in a kadhai, add curry leaves to the oil, when it splatter, add the ground paste, salt & jaggery.

7.      Cook for about 5 – 10 min on a medium flame.

8.      Add the fried green chilli and cook over medium heat, stirring occasionally.

9.      Add about ½ cup water and bring to boil.

10.  Cook for about 5 min on a low flame till the oil comes to the surface.