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Mirchi ka salan is a hydrebadi recepie ; gravy is made with peanut and grated coconut and spices and fried  green chilli. Authentic dish , very easy to make and can be served with rice or chapatis.

Preparation time : 10 mins

Cooking time: 20 mins

Serves: 4 to 5

INGREDIENTS:

For grinding:

  • Peanuts: 1 cup
  • Sesame seeds: 1/ 4 cup
  • Dried coconut/ khopra: 1/4 cup
  • Turmeric powder: 1/4 tsp
  • Red chilli powder: 1 tsp
  • Garlic cloves : 2
  • Ginger: small piece
  • Water
  • Salt: a pinch

For gravy:

  • Onion: 1 large finely chopped
  • Curry leaves: few
  • Green chillies : 4 to 5 big sized
  • Cumin seeds: 1/2 tsp
  • Jaggery: 1 tbsp grated
  • Tamarind pulp: 1/4 cup
  • Coriander leaves: for garnishing
  • Vegetable oil: 1 tbsp
  • Salt: for taste

PREPARATION:

  • Dry roast peanuts , seasame seeds and dried coconut and blend it along with other ingredients mentioned above ” to grind” into a smooth paste.
  • Heat oil in a wok, add the green chillies.
  • Fry till the colour fades a little.
  • Remove from oil and keep it aside.
  • In the same oil add cumin seeds and curry leaves, let it splutter.
  • Add onions and saute until it turns golden brown.
  • Add the ground paste to this and add 1 cup water. Let it boil for 2 to 3 mins.
  • Add tamarind pulp and grated jaggery to this along with little salt and mix well.
  • Cook for 15 mins.
  • After removing from flame, top it with the fried green chillies and garnish with coriander leaves.

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