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Hyderabadi Mirchi Ka Salan


By niya's world (Visit website)





Deep - fried piquant chillies cooked in a wonderfully thick and spicy roasted coconut gravy. It goes well with biryani and steamed rice.

Recipe Credit - Femina Magazine July 28, 2010 & Chef Vishal Kunwar Singh, Chef De Cuisine, Sahara Star - Mumbai

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Serves: 4

You will need

250 g Bhavnagari green chillies
50 ml cooking oil ( Chef recommends 200 ml oil )

For the masala paste:

3 tablespoon ( 45 g ) poppy seeds ( khus - khus )
3 tablespoon grated coconut
2 teaspoon coriander seeds
6 flakes garlic
1 tablespoon sesame seeds
2 - 3 tablespoon water ( to make paste )

For the gravy:

1 tablespoon oil ( Chef recommends 50 ml mustard oil )
1 teaspoon mustard seeds
1 teaspoon fenugreek ( methi ) seeds
1 teaspoon fennel seeds
1 teaspoon cumin ( jeera ) seeds
3 dry red chillies
1 spring curry leaves
3 green chillies
2 teaspoon garlic paste
1/2 teaspoon turmeric powder
1 1/2 teaspoon red chilli powder ( or to taste )
1 tablespoon tamarind paste
1 teaspoon salt ( or to taste )
1 cup ( 200 ml ) water
2 teaspoon chopped coriander leaves

Method

Heat oil in a kadai / frying pan and deep - fry green chilli till soft and set aside.

For the coconut masala:

Heat an iron kadai and dry roast all the ingredients till golden color and fragrant ( Do not allow to turn deep brown color ). Allow the mixture to cool naturally and grind to a fine paste in a mixer ( add 2 - 3 tablespoon water while grinding ).

To make the gravy:

Heat oil in another wide pan. Add mustard seeds. When they begin to pop, add cumin seeds, fennel seeds, dry red chillies, curry leaves and green chillies. Saute on a low heat for 2 minutes.

Add garlic paste and fry for 2 minutes.

Add coconut paste, red chilli powder, turmeric powder and tamarind paste. Mix all the ingredients well.

Adjust the gravy consistency with 1 cup - to 1 1/2 cups water. Add salt to taste. Cover with a lid and cook on a low heat for 5 - 8 minutes.

Finally add fried Bhavnagari chillies. Cook for another five minutes.

Garnish with chopped coriander leaves and serve with Biryani / Pulao and steamed rice.

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