In Hyderabad, Mirchi ka Salan is traditionally served as an accompaniment to biryanis. Some people like to add grated coconut to the masala paste, but I prefer Mirchi ka Salan without coconut. This gravy is referred to as Tili (Til-Sesame) aur Falli (Moongfalli – Peanuts) gravy.MIRCHI KA SALANIngredients 18-20 big green chillies, slit lengthwise and deep-fried 2 tablespoons oil 2 tablespoons white sesame seeds 1 tablespoon coriander seeds 1 teaspoon cumin seeds ½ cup roasted peanuts 2 whole dry red chillies, stemmed and broken 1 inch piece ginger, chopped 6-8 garlic cloves 1 teaspoon mustard seeds 8-10 curry leaves 1 medium onion, gratedSalt to taste 1 teaspoon turmeric powder 2 tablespoons tamarind pulp Method1. Heat a non-stick pan add white sesame seeds, coriander seeds and cumin seeds. Sauté till they are fragrant and they crackle.2. Transfer the roasted spices to a mixer jar, along with roasted peanuts, dried red chillies, ginger, garlic and some water, blend to make a smooth masala paste.3. Heat oil in a pan, add mustard seeds. Once they splutter add curry leaves. 4. Sauté for half a minute and add onion. Sauté, stirring continuously, till onion is light golden brown. 5. Add salt, stir well. 6. Add turmeric powder and mix well. Add masala paste and cook for three minutes, stirring constantly. Add 1 ½ cups of water and bring it to a boil. Reduce the heat and cook for ten minutes. 7. Add tamarind pulp (dissolved in half a cup of water, if it is too thick).8. Add fried green chillies and cook on low heat for eight to ten minutes.9. Serve hot.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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