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Hyderabadi Mirchi Ka Saalan Recipe

Hyderabadi Mirchi Ka Saalan is a popular Indian Side Dish
Author :
 
On :
Thursday, 25 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 5 based on 100 votes
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 Hyderabadi Mirchi Ka Saalan:

    1. Wash and cut the chillies into 1-inch sizes pieces, do not deseed the chillies.
    2. Add kadi pattha to the chillies and keep aside.
    3. Grind til, phali and coconut into fine paste and keep aside.
    4. Heat oil or ghee in a fat bottom vessel, add mustard seeds, kalonjee and methi seeds and saute for some time.
    5. Add the chillies and kadi pattas.
    6. See that the chillies are well soaked in oil.
    7. Then add ginger-garlic paste and keep stirring for 2 minutes.
    8. Add chilli powder, turmeric powder, jeera powder, coriander powder and garam masala powder.
    9. Add salt according to taste and saute for 2 minutes.
    10. 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.
    11. 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.
    12. Cook for 5 minutes and take it off the flame.
    13. Garnish with fresh chopped coriander. Enjoy with hot parathas, plain rice or biryani.





     

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