Hyderabadi Mirchi Ka salan

Hyderabadi Mirchi ka salan is served along with Hyderabadi Biryani and it is a very famous and authentic combination!

Ingredients

8-10 Jalapeno chillies (Bajji mirchi)
4 tbsp peanuts
4 tbsp dry coconut
1 tbsp Sesame seeds
1/2 tsp Onion seeds (Kalonji)
1/2 tsp Mustard seeds
1 tsp Fennel seeds
1 tsp cumin seeds
1/2 tsp Fenugreek seeds
2 tsp ginger-garlic paste
2 tbsp of curry leaves
1 tsp green chilli paste
4 tbsp tamarind paste
3-6 tbsp oil
3 large onions (deep fried till brown and crisp)
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
salt to taste
1/2 tsp red chilli powder
2 cups of water
1/2 tsp garam masala

Preparation

There is a lot of pre- preparation that needs to be done before preparing this gravy like, deep frying the onions, preparing tamarind paste, sliting the chillies and keeping all the ingredients near by!
In a pan saute peanuts on low flame for 2 minutes and then add dry coconut and saute for a minute till they get roasted slightly. To this add sesame seeds and roast slightly for a minute and remove from flame. Set aside to cool. Once it has cooled down, grind these ingredients with a little water into a paste.
Leave the stem of the chillies intact and slit open the chillies only on one side. Also remove the seeds inside the chillies if any. In another pan add 3 tbsp oil and fry the chillies. Fry the chillies for 10 to 12 minutes till soft. Set aside.
In another pan heat 2 tbsp oil and add onion seeds, mustard seeds, cumin seeds, fenugreek seeds and fennel seeds. When the seeds start spluttering, add ginger-garlic paste, curry leaves, green chilli paste and saute for 2 minutes. To this mixture add tamarind paste and cook for a minute. Now add fried brown onions and mix well. Also add cumin powder, coriander powder, turmeric powder, red chilli powder, salt and finally the ground peanut paste. Now cook the whole mixture till it leaves oil and also leaves the sides of the pan. To this add 2 cups of water and bring the gravy to a boil. Once you see the boil, add the fried chillies and again cook and bring the mixture to boil on low flame. The flavour of the chillies should get incorporated in the gravy. Finally sprinkle garam masala and remove from heat.
Hyderabadi Mirchi ka salan is ready to go with Hyderabadi biryani.