Mirchi Ka Salan is a traditional Hyderabadi dish. It has bursting flavours and goes very well with Rotis or Biryani. Traditionally a salan is sealed in a handi and kept on low fire to cook ,giving it a rich taste.
Adapted from Tarla Dalal s Cookbook
2 cups long green chillies or capsicum, cut into strips
1 tsp cumin seeds
1/2 tsp mustard seeds
Few curry leaves
1/4th tsp turmeric powder
2 tbsp coriander - cumin powder
1 tsp chilli powder
1 tbsp tamarind pulp
2 tbsp chopped coriander
2 tbsp oil
salt to taste
1 cup of water
To be ground into dry powder
2 tablespoon peanuts, roasted
2 tablespoon sesame seeds , roasted
1 tablespoon cumin seeds , roasted
To be ground into a paste
1 clove garlic (you can add more if you like a stronger taste)
1/2 inch ginger
1/2 cup onions, chopped
1 cup tomatoes , chopped
3 tablespoon grated coconut
I am a huge fan of Tarla Dalal. The first cookbook I remember seeing in my house was that of hers (when I probably was 15yrs). And over the years, I have collected many of her books.Her recipes are fairly easy to follow and tasty. She will be dearly missed and remembered forever.
Serve hot with Rotis or Biryani.
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