Mirchi ka Salan
by Tarla Dalal
Added to 210 cookbooks
This recipe has been viewed 70908 times
A traditional Hyderabadi salan is made in a shallow wide flat bottomed handi. The salan is a sealed in this handi and kept on low fire to cook with all the flavours trapped inside to give that authentic rich taste. I have modified this recipe to suit our present day requirements, without compromising on the traditional flavours.
- Wash and slit the green chillies. Remove the seeds and fry in hot oil until they turn whitish in colour. Remove and keep aside.
- In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves.
- When the seeds crackle, add the paste and cook for 2 minutes. Add the turmeric powder, coriander-cumin seed powder, chilli powder and powdered peanut-sesame mixture. Cook over a medium flame, stirring continuously until the oil separates.
- Add 2 cups of water and tamarind pulp and bring it to a boil.
- Add the fried green chillies, coriander and salt and simmer until the gravy thickens.
- Serve hot.
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