Hyderabadi Mirch Saalan
Hyderabadi Mirch Saalan
Ingredients
- 250 grams Long Green Chillies (Hari Mirch) (or to taste)
- Salt (to taste)
- 30 grams Tamarind Pulp
- 100 grams Plain Yogurt (beaten)
- 2 tbsp. Lemon Juice (Nimbu Ras)
- 50 ml. Cooking Oil
Ingredients for Saalan paste
- 250 grams Roasted Onions
- 35 grams Roasted Peanuts
- A sprig of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped - for
garnish) - 35 grams Desiccated Coconut (Khopra)
- 5 grams Sesame Seeds (Till)
- 20 grams Ginger-Garlic Paste (Pisa Adrak Lasan)
- Deep fry green chillies in hot oil. Remove from oil and set aside.
- Grind together desiccated coconut, garlic/ginger paste, sesame seeds,
roasted onions, and peanuts to make a fine paste. - Reheat the oil that was already used for frying the chillies. Ensure
that the paste does not stick to the pan. Fry the saalan paste for 20
minutes, by continuously stirring. Pour in a little bit of water at regular
intervals in between to prevent burning. - Add the plain yogurt and salt and saute for about 4 minutes. Then add in
the tamarind pulp and 15 ml of water. Stir for about 5 minutes or until the
gravy is of sauce consistency and ensure that it does not stick to the pan. - Add in the fried chillies to the hot gravy. Bring gravy come to a boil.
Remove and garnish with finely chopped coriander leaves.
Serving Suggestions: Serve Hot with Plain Rice, Nans or Chapati Roti
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