By Suvomita Sinha Modak

Mirchi ka Salan is a well-liked, hot curry base recipe that includes long-slit green chilies, peanuts, and sesame seeds. To add spice and flavour, it is typically served with either a long grain pulao or a rice-based biryani. But it can also be served with any kind of rice or even with other types of flatbreads, such as roti, malabar parotta, or even a recipe for garlic naan.

 Ingredients

5 tbsp Oil

1 tsp Mustard Seeds / Kaduku

A sprig Curry leaves

1 medium size Onion chopped finely chopped

1 tbsp Ginger Garlic Paste

8 to 10 Green Chillies long variety

2 tsp Chilli Powder

1 tbsp Coriander Powder / Malli podi

1 tsp Cumin Powder / Jeera podi

1 tsp Garam Masala Powder

To taste Salt

To taste Sugar / Jaggery

A small Tamarind

For Roasting & Grinding:

1 tbsp Peanuts

1 tbsp Sesame Seeds

2 tbsp Coconut grated

1 tbsp poppy seeds

1 tbsp coriander seeds

Method

Fry the the long variety chilli on medium Flame

1) Firstly, dry roast the peanuts, sesame seeds, grated coconut , poppy seeds and coriander seeds. Pour it in the grinder and grind it to a fine paste

2) Take a bowl and soak the tamarind in hot water for 4 to 5 minutes and squeeze the pulp to extract the tanginess of the tamarind.

3) Take a frying pan and add 5 tbsp of oil, once the oil is on medium heat add the mustard seeds and curry leave, fry till the curry leaves start fluttering.

4) Add the finely chopped onion, fry the onion till golden brown, then add ginger and garlic paste also add salt to taste.

5) One the onions are cooked add the fine paste of coriander, poppy and sesame seeds and cook till oil separates.

6) Add tamarind powder, Red chilli Powder, Cumin  coriander and Garam masala powder and cook till the mix changes colour.

7) Add ½ cup water to the mix for a fine gravy.

8) Once the gravy is ready add the soaked tamarind water and jaggery.

9) Cook on medium flame for 3 minutes

10) Once the gravy is ready add the fried long variety chilli

11) Hyderabadi Mirchi ka salan is ready to be served