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 biryani
finger hots cooked in peanut ,sesame seeds and coconut curry and is a must with all kinds of Biryanis
I Ingredients
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 that is roasted.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 .then add the mustard seeds and let it crackle. in the pan and when the oil is slightly hot add the whole garam masala like elachi lavang taj patta
• along with whole red chilies
• 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.
• 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 gridded paste of peanuts,sesame seeds,coconut pd 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 .let it simmer for about 15 to 20 min 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 min so the juices of the gravy get absorbed by the chillies.
• Adjust the seasonings by adding salt according to your taste
finger hots cooked in peanut ,sesame seeds and coconut curry and is a must with all kinds of Biryanis
I Ingredients
- 1/2 tsp chilli pd
- 1 tbsp coconut pd
- 30 ml Cooking Oil
- 1 tbsp coriander pd
- 1/2 tsp cumin
- 1 tsp cumin pd
- 8 leaf curry leaves
- 1 pinch fenugreek seeds
- 1 tbsp ginger garlic paste
- 10 grams Long Green Chillies (Hari Mirch)
- 1/2 tsp mustard seeds
- 1 number onions
- 30 tbsp peanut
- 4 green chili
- 3 number red chilli
- 1 to taste Salt
- 15 grams sesame seeds
- 30 grams Tamarind Pulp
- 1/4 tsp turmeric Haldi
- 2 elachi lavang and taj patta
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 that is roasted.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 .then add the mustard seeds and let it crackle. in the pan and when the oil is slightly hot add the whole garam masala like elachi lavang taj patta
• along with whole red chilies
• 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.
• 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 gridded paste of peanuts,sesame seeds,coconut pd 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 .let it simmer for about 15 to 20 min 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 min so the juices of the gravy get absorbed by the chillies.
• Adjust the seasonings by adding salt according to your taste