Mirchi ka salan

Mirchi ka salan is a hyderabadi delicacy which is generally made as an accompaniment for Biryani and can also be had with rotis and rice.

Ingredients

For paste

Peanuts : 2 tbsp
Sesame seeds : 1 tbsp
Coconut powder : 1 tbsp

For salan
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Methi seeds : few
Ginger garlic paste : 1 tsp 
Curry leaves : few
Cumin powder : 1/2 tsp
Coriander powder : 1 tsp
Chillie powder : 1 tsp (adjust to taste)
Onions : 1 medium size
Turmeric : 1/4 tsp
Green chilly : 2 nos

Yoghurt/curd : 2 tbsps
Tamarind juice : 1-2 tbsps (adjust accordingly)
Jaggery : 1 small piece
Big chillies/Mirchi : 150 g (5 nos.)

Oil : 2 tbsps
Salt : to taste
Coriander chopped : for garnish
Mint chopped : for garnish

Method

Heat a pan dry roast peanuts on a slow flame, then add sesame seeds, dry roast along with peanuts, then add coconut powder and sauté. In a blender make a paste with some water.

Heat oil in a pan add mustard seeds, when mustard seeds splutter add cumin seeds, methi seeds, add finely chopped onions, salt, curry leaves, cook this till onions are golden in colour, add ginger garlic paste cook this till raw flavor is gone, add turmeric, red chilly powder, cumin powder, coriander powder, chopped green chillie, add peanut and sesame seed paste, water, mix it like a thin paste, cook this in a slow flame for 20 minutes, then add add beaten yogurt, once it starts to boil add big mirchi/big chillies (remove the seeds and fry them in the hot oil), add tamarind juice, jaggery, put the lid on and let it cook for 5 minutes more on a slow flame. Lastly add coriander and mint leaves. 

Serve this hot with rice or biryani or roti.

Best served with Hyderabadi biryani