Mirchi ka Salan, Hyderabadi Mirchi Ka Salan Recipe
by Tarla Dalal
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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.
Most Hyderabadis serve Mirchi ka Salan with Biryani . However it can be eaten with Chapati or rice .
Main procedure- Wash and slit the green chillies. Remove the seeds and fry in hot oil until they turn whitish in colour. Remove and keep aside.
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- In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves.
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- 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.
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- Add the fried green chillies, coriander and salt and simmer until the gravy thickens.
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- Serve hot.
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Nutrient values (Abbrv) per serving
Energy | 193 cal |
Protein | 2.3 g |
Carbohydrates | 5.2 g |
Fiber | 2.2 g |
Fat | 18.3 g |
Cholesterol | 0 mg |
Sodium | 6.9 mg |
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