Hyderabadi Mirchi Ka Salan

HYDERABADI MIRCHI KA SALAN 

Yummy!!!! is what you say when u look at this salan ( curry or gravy is called salan ). Spicy, flavorful and mouthwatering. Perfect for winters. Goes well with Biryani, Zeera rice, Pulao and plain rice or roti as well. 

People think it might be very difficult to make. But not really. Here are step by step instructions to make it easy for you. 

INGREDIENTS

Big sized chillies : 7-8 numbers

( Big sized chillies are bland not much hot and perfect for this gravy. Peppers like Anaheim , poivron and pablano can be used. I have used Anaheim pepper) 

 peanuts (skinout) : 3 tablespoon

onion : 1 chopped

sesame seeds : 2 tablespoon

dry coconut sliced : 1/4 cup

poppy seeds : 1/2 teaspoon

red chilli powder: 1 teaspoon

Turmeric powder: 1/4 teaspoon

Coriander powder : 1/2 teaspoon

salt to taste

tamarind pulp : 1 tablespoon

Garam Masala : 1/4 teaspoon

Ginger garlic paste : 11/2  tablespoon

zeera cumin seeds: 1 teaspoon

Curry leaves : 10-12

Whole pepper corns : 

vegetable oil 

METHOD 

1. ROAST peanuts, dry coconut, sesame seeds, poppy seeds and onion one by one in a pan using 1 tablespoon oil. cool.

2. Grind the above roasted ingredients in mixer using no or not more than 2 tablespoon water. 

3. Add tamarind pulp and powder masalas  and grind again to form paste.

4. Slit peppers from center and fill in the ground paste. Keep remaining paste as is for later use. 

5. In a wide bottom pan heat about 3 tablespoon oil and add cumin seeds and roast for a minute. add ginger garlic paste and roast another minute while stirring. Add about 7-8 curry leaves.

6. Gently place the chillies with masala paste side by side in pan on medium heat  and roast on one side for 3 minutes flip around  gently and roast the other side for 3 minutes . 

I have cut my chillies in halves . It should actually be kept whole .

7. Now add remaining masala paste and 1/4 cup water. Cover lid tightly so no air escapes and cook on lowest heat for 20 minutes. This is called DUM. Turn off the stove and enjoy !!! 

Mutton curry in coconut milk : Gosht ka Salan

This ghost ka salan (meat curry) is extremelyeasy and quick to make. Simple and super tasty . Few ingredients and flavorful. 

INGREDIENTS 

Mutton : 2 lbs

Coconut milk : 1 can

(I used cooking coconut powder (no sugar added,plain) 1 cup)

Onion : 1 large chopped 

Potatoes  : 3 medium , 

( peeled and cut horizontally from center in 1/4 inch thick slices. That would be 4 pieces in each potato.)

Tomatoes : 2 medium (chopped)

Cooking oil : 1 tablespoon  (I used canola oil) 

Cilantro fresh leaves : 1 tablespoon chopped 

Chilli powder : 1 teaspoon 

Salt : 1 teaspoon 

Turmeric powder : 1 / 4 teaspoon 

Coriander powder : 1 / 4 teaspoon 

METHOD 

1. In pressure cooker add washed medium size mutton pieces (with bone or boneless or mix ,your choice). Add chopped onion and tomato and turmeric powder and oil. 

Add 1 cup water. 

Cover cooker lid,put whistle and cook till meat is 80% done. 

2. Open cooker after pressure it out. Now add coconut milk (or powder) ,chilli powder, coriander powder, salt,potatoes.  

Tip: adding green chillies enhances the taste. Add about 3 chopped. I skipped this coz of preschooler who would eat. 

Cover cooker and add whistle.  Cook for 5 minutes  more .

Turn off the stove and garnish with cilantro.  

Your easy peasy two step mouthwatering mutton curry is ready.  

After step one it looks like this

Add coconut powder

Add Masalas

Add potatoes 

When u open cooker after all cooking it looks rich like this.