Mirchi ka salan is a hyderabadi delicacy which is generally made as an accompaniment for Biryani and can also be had with rotis and rice too.
1. Heat a pan and on slow flame dry roast the peanuts, sesame seeds, coconut powder and put this into the blender with some water to make a smooth paste. 2. Remove the seeds of mirchi and fry them in the hot oil then take them into a paper towel. 3. Heat oil in a pan add mustard seeds, cumin seeds, dry red chilly, fenugreek seeds,and saute it. 4. Then add sliced onions, salt, curry leaves, and cook this till onions are golden in colour. 5. Then add ginger garlic paste then cook this till raw flavor is gone. 6. Add turmeric, red chilly powder, cumin powder, coriander powder, green chilly, peanut paste, water then mix thoroughly. 7. Now cook this in a slow flame for 30 minutes. 8. Then add chopped coriander leaves, chopped mint leaves, beaten yogurt. 9. Once it comes to boil add mirchi, tamarind juice, jaggery and put the lid on to cook for 5 minutes on a slow flame. 10. Serve this hot with rice.
How to make the tasty recipe procedure as follows:1. Heat a pan and on slow flame dry roast the peanuts, sesame seeds, coconut powder and put this into the blender with some water to make a smooth paste. 2. Remove the seeds of mirchi and fry them in the hot oil then take them into a paper towel. 3. Heat oil in a pan add mustard seeds, cumin seeds, dry red chilly, fenugreek seeds,and saute it. 4. Then add sliced onions, salt, curry leaves, and cook this till onions are golden in colour. 5. Then add ginger garlic paste then cook this till raw flavor is gone. 6. Add turmeric, red chilly powder, cumin powder, coriander powder, green chilly, peanut paste, water then mix thoroughly. 7. Now cook this in a slow flame for 30 minutes. 8. Then add chopped coriander leaves, chopped mint leaves, beaten yogurt. 9. Once it comes to boil add mirchi, tamarind juice, jaggery and put the lid on to cook for 5 minutes on a slow flame. 10. Serve this hot with rice.
How to make the tasty recipe description mentioned here,Mirchi ka salan is a hyderabadi delicacy which is generally made as an accompaniment for Biryani and can also be had with rotis and rice too.1. Heat a pan and on slow flame dry roast the peanuts, sesame seeds, coconut powder and put this into the blender with some water to make a smooth paste. 2. Remove the seeds of mirchi and fry them in the hot oil then take them into a paper towel. 3. Heat oil in a pan add mustard seeds, cumin seeds, dry red chilly, fenugreek seeds,and saute it. 4. Then add sliced onions, salt, curry leaves, and cook this till onions are golden in colour. 5. Then add ginger garlic paste then cook this till raw flavor is gone. 6. Add turmeric, red chilly powder, cumin powder, coriander powder, green chilly, peanut paste, water then mix thoroughly. 7. Now cook this in a slow flame for 30 minutes. 8. Then add chopped coriander leaves, chopped mint leaves, beaten yogurt. 9. Once it comes to boil add mirchi, tamarind juice, jaggery and put the lid on to cook for 5 minutes on a slow flame. 10. Serve this hot with rice.