Hyderabadi Mirchi Ka Salan

Ingredients

For the Curry
• 1/4 cup Peanuts
• 1/6 cup Sesame seeds
• 1/8 cup Poppy seeds
• 1 and 1/2 whole Red Chilies
• 1/4 cup Coconut powder
• 1 tbsp. Oil
• 3/4 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1/8 tsp Fenugreek seeds
• 3/4 cup roughly chopped onion
• 8-10 fresh or dry Curry leaves
• 11 gm or 1 and 1/2 inch Ginger
• 14 gms or 4-5 cloves Garlic
Other ingredients
• 6-9 thick non spicy green chilies
• 1/3 cup oil
• 1 and 1/4 tsp Turmeric powder
• 3/4 tsp Garam Masala
• 2 tsp Coriander powder
• 2 and 1/4 tsp Salt
• 2 tsp red Chili powder
• Juice of 21 gms or golf ball size tamarind soaked in 1/2 cup hot water

Instructions

1. Roast peanuts until they change color. Take them out and keep aside.
2. Next, roast sesame seeds. When they start to change color slightly, add poppy seeds. Roast them and keep them aside too.
3. Add chilies to the pan and roast it. Then add coconut powder and roast until it is light brown in color.
4. Add oil to pan. When hot, add mustard seeds to it and let it crackle.
5. Add Cumin seed, fenugreek seed, onions, curry leaves, ginger and garlic. Cook well.
6. Add all the above mixture and the roasted spices in the blender and blend it into a smooth paste using water.
7. In the same pan, add oil and fry the green chilies in it. I did not slit them as they lose their shape when slit. Also I did not fry them too much the same reason. Take them out and keep aside.
8. To the remaining oil, add the blended paste and cook for 20-25 min.
9. Add turmeric powder, coriander powder, garam masala, salt and red chili powder and cook for another 30 min.
10. Add tamarind juice to it and cook until curry leaves oil. (about 45 min)
11. Add fried chilies at this point and cook for another 20 minutes until chilies are soft and cooked.
12. Salan is now ready to be served.

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