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Hyderabadi Mirchi Ka Saalan

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Total Time:
15-30 minutes
Serves:2
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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5

Ingredients

  • 250 g - Fresh, big (medium thick) Green chillies
  • 1 tsp - Mustard Seeds
  • 1/2 tsp - Kalonjee (onion seeds)
  • 1/2 tsp - Methi seeds (fenugreek seeds)
  • 1 small cup - Tamarind Pulp (soaked in water)
  • 15 - Curry leaves (Kadi Patta)
  • 1 medium bunch - Fresh Coriander
  • 1 tbsp - Ginger-garlic paste
  • Salt - According to taste
  • 1/2 tsp - Red Chilli powder
  • 3/4 tsp - Turmeric powder
  • 1 tbsp - coriander powder (dhania)
  • 1 tsp - Garam Masala Powder
  • 1 tbsp - Jeera Powder
  • 3/4 cup - Til
  • 1/2 cup - Groundnut (phalli)
  • 1 cup - Fresh Coconut (cut small pieces)
  • 2 cups - Water
  • 1.5 cup - Oil or Ghee

How to Make

  • Wash and cut the chillies into 1-inch sizes pieces, do not deseed the chillies.
  • Add kadi pattha to the chillies and keep aside.
  • Grind til, phali and coconut into fine paste and keep aside.
  • Heat oil or ghee in a fat bottom vessel, add mustard seeds, kalonjee and methi seeds and saute for some time.
  • Add the chillies and kadi pattas.
  • See that the chillies are well soaked in oil.
  • Then add ginger-garlic paste and keep stirring for 2 minutes.
  • Add chilli powder, turmeric powder, jeera powder, coriander powder and garam masala powder.
  • Add salt according to taste and saute for 2 minutes.
  • Add the ground paste (til, coconut, phali) and saute continuously so that the chillies are well coated with the paste and add 1.5 cup of water and keep stirring.
  • When the oil rises and chillies are almost tender, add the tamarind pulp (that is tamarind soaked in water for some time), according to taste.
  • Cook for 5 minutes and take it off the flame.
  • Garnish with fresh chopped coriander. Enjoy with hot parathas, plain rice or biryani.