HYDERABADI MIRCHI KA SALAN | How to make HYDERABADI MIRCHI KA SALAN

How to make HYDERABADI MIRCHI KA SALAN

1. In a pan, dry roast coconut, peanuts, sesame seeds, cummin seeds and coriander seeds. Keep it aside.
2. Smear oil in the same pan and chopped onion and saute for two minutes. Let it cool
3. Grind the roasted dry masalas snd onion together into a fine paste.
4. Add salt and turmeric powder and rest the paste.
5. Take a heavy bottom pan and add oil it. On a medium flame add slit chillies and fry for a minute or two.. Remove from oil and keep the chillies aside.
6. In the same pan add kalongi seeds, fenugreek seeds and mustard seeds. Let it crackle.
7. Add ginger garlic paste and saute till raw smell disappear. Add ground masala paste and mix well. Let it blend together well.
8. Cook on a low flame till oil appears at the sides or corners.
9. Add tamarind pulp, stir well.
10. Add water if necessary. Check salt to taste.
11. Add fried green chillies into the curry and let it simmer for about 10 to 15 minutes. Add sliced tomato to it.
12. The curry should cook well and when oil starts to float on top. Switch off the flame.
13. Serve in a bowl with Biriyani or any kind of rotis.