Mirchi Ka Salan

If you are from  Hyderabad you may  definitely have tasted this awesome and unique flavored dish Mirchi Ka Salan. So,I tried myself  for one of  our Pot lucks, fortunately turned out to be outstanding with same taste and texture  .This dish tastes  perfect only  when  all the ingredients are blend in to it, without any one of the ingredients you may miss  the mesmerizing taste .

Ingredients:

Bell Peppers/Jalapenos 8 to 10
Green Chilies 4 ( if using bell peppers )

Fried Onions 1.5 Cup

Ground Nuts  100gm

Dry Coconut Flakes 100gms

Sesame Seeds 25 Gms 

Ginger- garlic-Green chili Paste 2 table spoons
Tamarind Pulp 1 to 2 large table spoon ( you can add  more according to your taste)

Turmeric 1/2 teaspoon

Curry Leaves 10 to 15
Cashews Pieces Chopped 6
Red chili Powder 1/2 teaspoon 
Salt for taste 
Sugar 1/2 teaspoon
Cumin Seeds  Powder 3/4 teaspoon

Corinader Powder 1.5 teaspoon

Fennel Seeds 1 teaspoon

Cumin Seeds 1/4 teaspoon

Bay Leaves 2 or 3
Cloves 2
Elachi /Cardamon 4
Klowunji  1/4 teaspoon
Anistar 1
Cinnamon 1 big stick
Fenu Greek seeds 8
Garam Masala 1/4 teaspoon
Oil 4 table spoons
Ghee 1/2 table spoon

For Garnishing:
Roasted Cashews 
Coriander Leaves 
Coconut Flakes 

Cooking Time & Calories:
Preparing Time: 20 minutes
Cooking Time : 40 minutes
Calories :250 per 100 gms

Method:

Step 1: Dry roast peanuts ,you may add a little oil if needed. When they are done roast coconut flakes and sesame seeds .This may take one minute.Now blend  them into a powder first then add sufficient amount of water and make into a very smooth paste
Step 2: Take bell peppers or Jalapenos slice them length wise and saute them in another pan with a tea spoon oil.Saute them until they become very tender .
Step 3: Take another skillet add 4 table spoons of oil and 1/2 table spoon of ghee ,when ready add all the spices /tempering taken .When spices sputter add cashew pieces when they turn brown add ginger -garlic and green chili paste.
Step 4: When this paste oozes oil add groundnut - coconut -sesame seeds paste .Now add curry leaves to the paste.
Step 5: When oil oozes out the paste add taken fried onions directly.Cover with a lid and cook for 3 to 5 minutes. 
Step 6:Add coriander powder,cumin powder, tamarind pulp and the sauted bell peppers/jalapenos .Now add about 2 cups of water ,sugar,turmeric powder,salt,red chili powder to the gravy and cook until it thickens covering it with a lid.
Step 7: Finally add garam masala to it and cook for another 5 minutes.
Step 8: Garnish with cashews nuts,coriander leaves and coconut flakes . Serve hot with Biryani or Paulov . 


Sending this recipe to Let's Cook with seeds :

 Note:

• When you saute bell peppers/jalapenos sprinkle a little salt so that they saute easily and even acquires taste easily when added to the gravy .
• Don't roast ground nuts along with coconut/sesame seeds as groundnuts take more time to get roasted
• Use a nonstick pan so that you don't end up in adding a lots of oil
• Use the fried onions directly ,as the authentic dish uses no onion or brown onion pastes .When brown onions are added directly they slowly melt into the gravy giving it the taste needed.So, don't make them a paste
• This dish makes you thirsty so try to take as less as possible .
• Don't add too much of red chili powder as the original color of this dish is yellow and tastes good that way.
• Don't add too much of garam masala 
• For making cumin and coriander powder you need to dry roast them before.
• If you are using bell peppers use green chilies sliced length wise also to add extra taste and hotness to the curry .
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