Name: Mirchi Ka Salan (Hyderabadi style Green Chilies Curry) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: 6-7 big fresh green chilies; 2 tbsp. peanuts; 1 tbsp. white sesame seeds; 2 tbsp. fresh grated coconut; 1 tbsp. coriander seeds; 1 tsp. cumin seeds; 1 onion, chopped; 1" ginger, chopped; 2-3 garlic cloves, chopped; 1 tsp. tamarind paste mixed with 1 cup water; 1/2 tsp. turmeric powder; 1 tsp. red chili powder or to taste; salt to taste; 3 tbsp. oil; 1/2 tsp. mustard seeds; 1 sprig curry leaves

ABOUT Mirchi Ka Salan (Hyderabadi style Green Chilies Curry) RECIPE

This is a popular Hyderabadi delicacy usually served with Dum Biryani. It is a spicy and a tangy Chili Curry in a sesame seeds-coconut-peanut gravy called 'Salan' in the local lingo which means curry / gravy. No Biryani is complete without this accompaniment. A larger variety of chilies are preferred for this particular recipe as they are less spicy. I sometimes prepare with the normal chilies, after discarding the seeds to make it more palatable. It can also be relished with plain steamed rice or chapattis.

Ingredients Serving: 3

6-7 big fresh green chilies
2 tbsp. peanuts
1 tbsp. white sesame seeds
2 tbsp. fresh grated coconut
1 tbsp. coriander seeds
1 tsp. cumin seeds
1 onion, chopped
1" ginger, chopped
2-3 garlic cloves, chopped
1 tsp. tamarind paste mixed with 1 cup water
1/2 tsp. turmeric powder
1 tsp. red chili powder or to taste
salt to taste
3 tbsp. oil
1/2 tsp. mustard seeds
1 sprig curry leaves

Instructions

Dry roast the peanuts, sesame seeds, coconut, coriander seeds and cumin seeds for 1-2 minutes or till you get a nice aroma coming through. Switch off the flame and set aside to cool down. Then grind into a paste by adding some water
Grind the onion, ginger & garlic to a fine paste and keep aside.
Make slits in the chilies and deseed them.
Heat oil in a pan and shallow fry them till light brown. Drain and keep aside.
Temper the same oil with mustard leaves and curry leaves. Allow it to splutter. Add onion-ginger-garlic paste and saute till oil separates.
Add the ground paste, turmeric powder and red chili powder and fry.
Add water, tamarind water, salt and the fried chilies and simmer.
Garnish with coriander leaves and serve as a side dish with Dum Biryani, Pulao, plain steamed rice or chapattis.

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