Hyderbadi Mirchi Ka Salan

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 250 gms - Bhavnagar chillies
  • 1 onion, finely grated
  • 1 tbsp - coconut, grated
  • 2 tsp - sesame seeds (til)
  • 1 tsp - coriander powder
  • 1 tsp - cumin powder
  • 1 tsp - red chilli powder
  • 1/2 tsp - turmeric powder
  • 2 tsp - ginger-garlic paste
  • 1 tbsp - chironji (melon seeds)
  • 1 tamarind, lime-sized and soaked in hot water
  • Salt to taste
  • A few curry leaves

How to Make Hyderbadi Mirchi Ka Salan

  • Boil the Bhavnagar chillies in salted water, till they change colour (the chillies will become a bit pale).
  • Keep aside.
  • Lightly roast the til, chironji and grated coconut. Grind to a paste.
  • Add the coriander, chilli and turmeric powder to the above paste.
  • Heat oil in a vessel and add the cumin seeds.
  • Mix the masala and the ginger-garlic paste and fry till oil separates.
  • Add the boiled green chillies and curry. Stir fry for two mins.
  • Add the tamarind water and simmer till the gravy thickens.
  • Remove from heat and serve hot with biryani.

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