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

• 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.