Hyderabadi Mirchi ka Salan/How to make Mirchi ka Salan

Mirchi ka salan is one of Hyderabad 's most famous dish after the famous biryani its usually served with biryani or with roti.

Hyderabadi Mirchi ka salan as name suggest is delicious gravy with shallow fried long chillies..The peanut sesame based gravy is truly aromatic and very flavourful.

Wanted to try this popular hyderbadi dish since long but somehow postponed it..few days back i brought these mirchi /chillies and immediately thought of making this

Mirchi ka salan is usually served as an accompaniment with biryani but it  pairs well with Chapati /naan or parathas .If you haven't tried it as yet please do try it you will surely love this lip smacking dish.

Ingredients

8 to 10 long chillies/bhavnagri chillies

2 tbsp oil

1/2 tsp mustard seeds

1 sprig curry leaves

1 1/2 tsp tamarind pulp

1/2 tsp red chilli powder

haldi/turmeric powder 1/4 tsp

1tsp jaggery(optional)

salt

masala paste

1/4 cup peanuts

1 tbsp sesame seeds/til

1 1/2 tsp coriander seeds

1/2 tsp cumin seeds

1 onion sliced

4 to5 tbsp dessicated coconut/khobra

5 to 6 garlic cloves

1 inch ginger

4 to5 dry red chillies

method

• Heat a skillet/tava ,dry roast coriander seeds ,chilli ,cumin, sesame seeds till fragrant ,remove in a plate  and keep aside.
• Add coconut and roast till it turns golden brown ,remove it in the same plate .
• Dry roast the peanuts and set aside.
• Now add  the sliced onions ginger and garlic and saute onions turn light brown then keep aside.
• Adding little water grind all this to a smooth paste.
• Wash the chillies and wipe them .
• Make a slit and deseed them.
• Heat a pan add about 1 tsp oil,once the oil is hot fry the chillies till you see whitish skin like blisters on them .
• Remove and keep aside.
• Add more oil in the same pan and once its hot add the curry leaves followed by mustard seeds.
• Once they splutter add the masala paste and saute well till the mixture releases oil.
• Add red chilli powder salt and mix well.
• Add around 1 1/2 cup water and let the masala cook well.
• Add the tamarind pulp ,jaggery and let it cook for 5 minutes.
• If you want it to be more tangy add 1/2tsp more of pulp..check the gravy before adding more.
• Add more water if required..
• Lastly add the fried chillies and let it cook for 2 to 3 minutes.
• Garnish with coriander leaves and dish out.
• Serve hot with biryani/chapati or paratha 

The gravy thickens later,add more water if you want the gravy consistency to be more
Also adf more tamarind pulp if you like more tang in the gravy.
Adding jaggery gives the curry a lovely taste and balances the tang,you can omit if you don't want to add.