Mirchi ka salan recipe, Hyderabadi salan, Mirchi salan

Directions

* 1 cup = 235 ml

How to make Mirchi ka salan with step by step images

1. Soak tamarind in 1 cup water. Extract tamarind juice from it and keep it aside.
   
2. Heat a pan/ kadai , add peanuts (without skin) and sesame seeds. Dry roast in medium flame until aromatic. Now add coconut powder and fry it for few seconds and put off the flame.
   
3. Allow the mixture to cool down and transfer the roasted peanuts, sesame seeds, grated coconut and fried onion to a blender and grind it into paste using little water. Keep it aside.
   
4. Wash and make sure to wipe it with a tissue or cloth to get rid of any water as it will pop in the oil. Make a slit in each chilli and keep it ready. Now add the cut mirchi and saute in oil in medium flame for about 5 minutes until well roasted. When done keep it aside.
   
5. Heat oil in a pan/ kadai, add cumin seeds after it crackles add dried red chilli, curry leaves and thinly sliced onions. Saute well and add ginger garlic paste. Saute well until the raw smell goes.
6. Now add red chilli powder, turmeric powder, coriander powder and salt. Mix well. When the mirchi is nicely coated in masala add the ground peanut mixture and mix well.
7. Now add he tamarind juice/ extract and ½ cup water to make the salan. Mix well and cook it in medium flame. When the mixture is boiling add cumin powder. (i kinda like the flavor)
   
8. Mix well and when it boils add roasted mirchi and mix well. Let the mixture boil for 2 to 3 minutes . Make sure the salan is thin in consistency as it will start thickening after cooling down. I cooked with lid on as the mixture kept spluttering all over. When the raw smell of tamarind juice goes and when everything looks combined with oil separating from the gravy in the sides of the pan put off the flame and serve it with biryani/ pulao.