Mirchi ka salan, or curried chili peppers, is a popular dish made with a variety of long, big chillies, spices and peanut curry blended and cooked together. It accompanies Hyderabadi biryanifinger hots cooked in peanut ,sesame seeds and coconut curry and is a must with all kinds of Biryanis http://www.vahrehvah.com/mirchi-ka-salanIngredients1/2 tsp chilli pdr1 tbsp coconut pdr30 ml Cooking Oil1 tbsp coriander pdr1/2 tsp cumin1 tsp cumin pdr8 leaf curry leaves1 pinch fenugreek seeds1 tbsp ginger garlic paste1 pinch hing10 grams Long Green Chillies (Hari Mirch)1/2 tsp mustard seeds1 number onions30 tbsp peanut100 grams Plain Yogurt (beaten)3 number red chilli1 to taste Salt15 grams sesame seeds30 grams Tamarind Pulp1/4 tsp turmeric-haldi DIRECTIONS:-• Take little oil in a skillet and add the peanuts to it.fry it in the oil on slow flame• to let it cook properly.when the peanuts are ready add the sesame seeds and let them roast.• (you can add roasted seeds also if you have to save time.)when the sesame seeds get golden• brown add the coconut powder and roast it for few seconds till it is slightly brown.• Add this mixture to the blender and blend it with some water to fine paste.• Now add the remaining oil in the pan and when the oil is slightly hot add the whole garam masala• along with whole red chillies.then add the mustard seeds and let it crackle.• when the mustard seeds crackle add cumin seeds and then fenugreek seeds.• Now add the onions and little salt in order to cook them fast.we have to cook the onions till they• are golden brown so that they get dissolve in the salan.• Add pinch of hing and the turmeric,mix it and add the ginger-garlic paste.then add the curry leaves• and mix everything and let it cook to remove the raw smell.• Add little water to it and add the dry masalas red chilli powder,coriander powder and cumin powder.• and let it cook till the oil oozes out.now add little more water• add the yoghurt mix it and add the grinded paste of peanuts,sesame seeds,coconut pwdr to it and mix• Cover the pan with lid and let it cook (stirring in between) till the oil oozes out.• when it comes to boil add the tamarind pulp and jaggery Or sugar.let it simmer for about 15 to 20 mins till• everything is well cooked and well incorporated.• when the gravy comes to good boil add the green chillies (slit in between) to the gravy and let it cook• for another 5 to 10 mins so the juices of the gravy get absorbed by the chillies.• Adjust the seasonings by adding salt according to your taste"Reach vahrehvah at - Website - http://www.vahrehvah.com/ Youtube - http://www.youtube.com/subscription_center?add_user=vahchef Facebook - https://www.facebook.com/VahChef.SanjayThumma Twitter - https://twitter.com/vahrehvah Google Plus - https://plus.google.com/u/0/b/116066497483672434459 Flickr Photo - http://www.flickr.com/photos/23301754@N03/ Linkedin - http://lnkd.in/nq25sW Picasa Photos- http://picasaweb.google.com/118141140815684791742 Stumleupon http://www.stumbleupon.com/stumbler/vahrehvah Tumblr http://vahrehvah.tumblr.com/ Blogger - http://vahrehvah.blogspot.in/"
