Hyderabadi Mirchi Ka Salan (Hyderabadi chilli curry) recipe
ingredients
200 g (7 oz) Green chillies, large, slit lengthwise, deseeded
4 tbsp (60 g) 2 oz Tamarind (imli), soaked in warm water
1/2 cup (50 g) 1 3/4 oz Coconut (nariyal), grated
1/2 cup (50 g) 1 3/4 oz Groundnuts (moongphalli)
1/4 cup (30 g) 1 oz Sesame (til) seeds
4 tsp (8 g) Coriander (dhaniya) seeds, roasted
4 tsp (6 g) Cumin (jeera) powder
2 1/2 tsp (5 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
1 kg (2.2 lb) Brown onion paste
1 tbsp (12 g) Ginger (adrak) paste
1 tbsp (12 g) Garlic (lasan) paste
2 cups (400 ml) 14 fl oz Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
1 tsp (3 g) Onion seeds (kalonji)
20 Curry leaves (kadhi patta)
2 tsp (3 g) Cumin seeds
4 tbsp (60 g) 2 oz Tamarind (imli), soaked in warm water
1/2 cup (50 g) 1 3/4 oz Coconut (nariyal), grated
1/2 cup (50 g) 1 3/4 oz Groundnuts (moongphalli)
1/4 cup (30 g) 1 oz Sesame (til) seeds
4 tsp (8 g) Coriander (dhaniya) seeds, roasted
4 tsp (6 g) Cumin (jeera) powder
2 1/2 tsp (5 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
1 kg (2.2 lb) Brown onion paste
1 tbsp (12 g) Ginger (adrak) paste
1 tbsp (12 g) Garlic (lasan) paste
2 cups (400 ml) 14 fl oz Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
1 tsp (3 g) Onion seeds (kalonji)
20 Curry leaves (kadhi patta)
2 tsp (3 g) Cumin seeds
method
1. Squeeze out the water from the tamarind and retain the pulp.
2. Broil the coconut, groundnuts, and sesame seeds. Grind to a fine paste. Mix in the coriander seeds, cumin powder, red chilli powder, turmeric powder, salt, brown onion paste, ginger and garlic pastes.
3. Fill this prepared paste into the slit green chillies. Keep aside,
4. Heat the oil in a wok (kadhai); fry the stuffed green chillies to a golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
5. In the same oil, saute the mustard seeds, onion seeds, curry leaves, and cumin seeds. Stir in the leftover ground paste and the tamarind pulp. Cook on low heat for 10 minutes. Add the fried green chillies and simmer for another 10 minutes.
6. Serve hot.
2. Broil the coconut, groundnuts, and sesame seeds. Grind to a fine paste. Mix in the coriander seeds, cumin powder, red chilli powder, turmeric powder, salt, brown onion paste, ginger and garlic pastes.
3. Fill this prepared paste into the slit green chillies. Keep aside,
4. Heat the oil in a wok (kadhai); fry the stuffed green chillies to a golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
5. In the same oil, saute the mustard seeds, onion seeds, curry leaves, and cumin seeds. Stir in the leftover ground paste and the tamarind pulp. Cook on low heat for 10 minutes. Add the fried green chillies and simmer for another 10 minutes.
6. Serve hot.
serving amount
serves: 4 - 5
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