Mirchi ka salan recipe: a popular chilli and peanut based curry recipe which is typically served as a side dish to hyderabadi biryani recipe.Basically salan recipe is a delicacy to hyderabad,andhra pradesh and it is mainly prepared from peanut, coconut,sesame seeds and tamarind juice.
Salan recipe is a traditional gravy recipe which was typically prepared in religious events and muslim weddings. However now it is widely accepted and is a must side dish curry whenever the biryani recipes are ordered in any restaurant.Salan as a side dish to biryani compared to mirchi ka salan as i find it less spicy compared to the later.
While the preparation is extremely simple, but few points for considerations for a perfect salan recipe. Firstly, i always recommend to dee-seed the green chilies before using in the gravy. If you prefer to have a spicy then you may keep them, otherwise dee-seeding them is a wise option. secondly, and more importantly the consistency of the salan recipe is very important. Mirchi ka salan recipe should always be competitively thicker and avoid making it watery.
A simple mirchi ka salan recipe recipe:
prep time cook time total time
10 mins 20 mins 30 mins
While the preparation is extremely simple, but few points for considerations for a perfect salan recipe. Firstly, i always recommend to dee-seed the green chilies before using in the gravy. If you prefer to have a spicy then you may keep them, otherwise dee-seeding them is a wise option. secondly, and more importantly the consistency of the salan recipe is very important. Mirchi ka salan recipe should always be competitively thicker and avoid making it watery.
A simple mirchi ka salan recipe recipe:
prep time cook time total time
10 mins 20 mins 30 mins
INGREDIENTS:
For masala:
4 tbsp peanuts / groundnuts
2 tbsp sesame seeds
2 coriander seeds
1 tbs cumin seeds
2 tbsp dry coconut (optional)
1 inch ginger / adrak, roughly chopped
3 cloves garlic / lasun
4 green chilies, less hot
1/2 cup water, as required to blend
Other ingredients:
3 tbsp oil
10 mirchies
10 mirchies
1/2 tbs mustard seeds
cumin seeds - 1/2 tbs
fenugreek seeds - 1/4 tbs
cumin seeds - 1/2 tbs
fenugreek seeds - 1/4 tbs
1 spring curry leaves / kadi patta
1 medium sized onion, finely chopped
2 green chilly slitted
2 green chilly slitted
1/2 cup tamarind water
1/2 tbs red chilly powder
1/2 tbs garam masala
salt to taste
1/2 tsp jaggery
2 cups water, as required to adjust consistency
2 tbsp coriander leaves, finely chopped
STEP BY STEP PHOTOS TO MAKE MIRCHI KA SALAN RECIPE:
.Firstly, dry roast peanuts for 2 minutes then add coriander seeds,cumin seeds dry roast for a minute add sesame seeds after 2 minutes switch off the flame. Do not brown them.Allow it to cool down.
.Transfer to a blender also add ginger and garlic, green chilly,salt add water as required and blend to smooth paste. keep aside.
.Wash green chilly and dry them in a clean cotton cloth and slit the mirchi in a center.I always recommend to dee-seed the green chilies before using in the gravy. If you prefer to have a spicy then you .keep them, otherwise dee-seeding them is a wise option.
.In a kadai heat oil for deep fry and deep fry green chilly untill as shown in the pictures below.keep aside.
.Heat 3 tbs oil in a wide kadai Now add mustard sedds,cumin seeds and fenugreek sedds saute for 2 minutes and add green chilly,onion and curry leaves saute till onions are transparent and light
brown and add red chilly powder,salt, turmeric powder,garam masala cook it for 2 minutes.
brown and add red chilly powder,salt, turmeric powder,garam masala cook it for 2 minutes.
. Furthermore, add prepared masala paste and cook untill the oil separate from the paste now add chopped cilantro,and mint after 2 minutes of cooking add tamarind water, jaggery and mix well
and add 2 cups of water,cover and simmer for 30 minutes.
and add 2 cups of water,cover and simmer for 30 minutes.
.Further place the fried chilies into salan and also add coriander leaves.cover and simmer for 5 minutes.
.Finally, serve mirchi ka salan with biryani or roti.
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