Steps to Make Hyderabadi Mirch ka Salan

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, hyderabadi mirch ka salan. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Hyderabadi Mirch ka Salan is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Hyderabadi Mirch ka Salan is something which I’ve loved my entire life. They are fine and they look wonderful.

Simple Way to Make Hyderabadi Mirch ka Salan

To get started with this recipe, we must first prepare a few components. You can cook hyderabadi mirch ka salan using 22 ingredients and 28 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Hyderabadi Mirch ka Salan:

1. Prepare 5-6 Green Peppers
2. Make ready 1 tbsp raw groundnuts
3. Prepare 1 tbsp white sesame(till) seeds
4. Get 1 tbsp grated cocunut
5. Prepare 2-3 dry whole red chillies
6. Get 1/2 tsp turmeric powder
7. Make ready 1 tsp cumin powder
8. Prepare 1 tsp coriander powder
9. Prepare 1 tsp degi mirch
10. Take 1 tsp red chilli powder
11. Get 1/2 tsp black mustard seeds(rai)
12. Make ready 1/2 tsp cumin seeds
13. Take 1 handful curry leaves
14. Get 1/2 cup Chopped green coriander
15. Take 1/4 cup leaves Chopped mint
16. Prepare 1 tbsp tamarind paste
17. Get 1 tbsp jaggery powder
18. Prepare 1 cup beaten curd
19. Take 1 tbsp ginger garlic paste
20. Prepare 1 tbsp oil
21. Get 2 large onions thinly sliced
22. Make ready 1 Pinch fenugreek seeds

Instructions

Instructions to make Hyderabadi Mirch ka Salan:

1. Ingradients
2. Wash and slit the green peppers lengthwise. Remove seeds.
3. Take a pan and add some oil. Once the oil is hot enough, shallow fry the green peppers till they turn light golden
4. This is how the chillies should look like. These should not be soggy but have a light golden colour.
5. Take a pan and dry roast groundnuts.
6. Once groundnuts are little done, add sesame seeds and dry roast.
7. Once groundnuts and sesame seeds turn a little golden, add desiccated coconut and dry roast all three together for 1-2 minutes.
8. Once these turn slightly golden take the mixture out in a plate and let it cool down.
9. Once the mixture is cool, add it to mixer grinder. Add a cup of water and grind to a smooth paste.
10. Now take a pan and add oil. When oil gets hot add mustard seeds.
11. Once mustard seeds crackle, add dry red chillies
12. Now add cumin seeds, curry leaves and fenugreek seeds. Make sure to use very little quantity of fenugreek seeds as they may make the gravy bitter.
13. Fry this for 30 seconds and add sliced onions.
14. Add 1 tsp salt and fry onions thoroughly till golden brown.
15. Now add freshly prepared ginger garlic paste. Fry this thoroughly and make sure not to burn the masala.
16. Now add the groundnut paste
17. Now add turmeric powder, cumin powder, red chilli and coriander powder. Fry for 2-3 minutes.
18. Add water to the masala. Water should be enough to make a very thin curry.
19. Now cover the pan and let it simmer for 30 minutes
20. After 30 minutes open the lid and you will see oil has separated
21. Now add coriander and mint leaves. This will enhance the taste of gravy
22. Let it simmer for a minute and add beaten curd
23. Now let this simmer for another 5 minutes.
24. Now add tamarind paste
25. Add jaggery
26. Mix well and then add fried chillies. Add salt.
27. Simmer for 2-3 minutes and add garam masala. Delectable salan is ready to serve. Serve it with biryani of your choice.
28. Do taste and adjust spices accordingly.

As simple as that Guide to Prepare Hyderabadi Mirch ka Salan

So that is going to wrap this up for this special food hyderabadi mirch ka salan recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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