Mirchiyon ka Salan

Hyderabadi Mirchiyon ka Salan is a popular curry from Hyderabad, India, and is often served with biryani.

Ingredients:

• Roasted coriander seeds (1/2 Tbsp)
• Roasted cumin seeds (1/2 Tbsp)
• Roasted peanuts (1/4 cup)
• Roasted sesame seeds (1/4 cup)
• Roasted desiccated coconut (1/4 cup)
• Tamarind (small lemon-sized ball, cleaned and soaked in water)
• Deep-fried, browned onions (1 cup or 1 onion)
• Salt (as per taste)
• Chilli powder (as per taste)
• Turmeric powder (2/3 tsp)
• Ginger garlic paste (1 Tbsp)
• Cumin seeds (1 tsp)
• Curry leaves
• Oil (6-8 Tbsp)
• Chilli peppers 8 to 10 no's (cleaned, slit, and deseeded)

Method of preparation:

1. Roast the seeds and nuts.
2. Deep fry onion and let it cool.
3. Grind the seeds, nuts, onions, and tamarind to a fine paste as shown in the picture above.
4. Heat oil in a pan and fry the chilli peppers. Remove and set aside.
5. Season the same oil with cumin seeds and curry leaves.
6. Add ginger garlic paste, chilli powder, turmeric powder, and salt. Fry to remove the raw odour.
7. Add the ground paste and fry for another minute or two. Adjust consistency with water if sticking to the vessel or pan.
8. Add the fried chilli peppers and cook covered on a simmering flame for 15-18 minutes, stirring occasionally.
9. Serve with Hyderabadi biryani as a delightful accompaniment. Shammi kababs with the curry also tastes excellent, or serve with plain rice and parathas.

Tips:

• This preparation is travel-friendly and stays good for 3-4 days even without refrigeration.
• Adjust the amount of chilli powder to suit your spice level.

Enjoy your delicious Hyderabadi Mirchiyon ka Salan!