mirchi ka salan recipe/ biryani salan / hyderabadi salan
Ingredients
- Bajji milagai/mirchi - 5-8 pieces
For masala:
- Peanuts(raw) - 5 tbsp
- Sesame seeds/elllu - 21/2 tbsp
- Coriander seeds/dhania - 1tbsp
- Cumin/jeera - 1/2 tbsp
- Red chillies(dry) - 10(kashmiri and ordinary mixed up)
- Mustard/kadugu - 1/4 tsp
For gravy:
- Oil - 5-8 tbsp
- Mustard seeds/kadugu - 1 tsp
- Some curry leaves
- Onion(minced) - 1/4 cup + 3 tbsp
- Chilli powder(kashmiri) - 1 tbsp
- Turmeric powder - 1/2 tsp
- Tamarind extract - (from gooseberry sized extract)
- Ginger garlic paste - 11/2 tbsp
- Jaggery powder(optional) - 1/2 tsp
Instructions
- Wash and slit chillies keeping top part intact.2.Now keep a kadai with little oil and roast chillies, take out and keep ready.3.Again for making masala keep kadai with oil add peanuts and nicely roast till nice aroma come outlaid sesame seeds, coriander, jeera and mustard roast nicely.4.Add onion sauce well with red chillies when cool grind to a paste by adding water.5.Keep a pan with oil add mustard to splutter add onions and when slightly brown add ginger garlic paste.6.When rawness goes off add turmeric powder and chilli powder.7.Add tamarind extract and boil.8.Then put in the chillies close lid and cook for 5 minutes.9.Open add masala paste with needed water for the gravy.10.Let it boil add needed salt.11.You can add some jaggery when oil oozes on top switch off and serve.
Notes
- Tamarind extract added should be moderate don’t add too much.
- Nicely roasted groundnuts makes the gravy flavourful.
- If you don’t get this type of chillies do try with the chillies that are equally less spicy like this Bhavnagar chillies.
- The gravy will thicken as it cools so make it thin while finishing off so that when it cools
- it come to the correct consistency.