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Mirchi Ka Saalan




The ultimate combination for Biryanis and many other Hyderabadi dishes. Is a must try whenever I am in Hyderabad and i eat a lot of it.


The chillies used are the slightly stouter, long green chillies normally used for snacks and 'Pakodas' or 'Bajjis"


Ingredients:


8 or 10 medium sized green chillies or 4 big green chillies


1 medium sized onion


1 tsp sesame seeds (white thil)


1/4 cup coconut flakes/desiccated coconut/copra


2 tsps coriander seeds (dhania)


1 tsp cumin seeds (jeera)


1/4 cup peanuts (groundnuts)


1 tsp ginger garlic paste


1/2 cup fresh yogurt
1 tsp sour cream


1 tsp tamarind paste/pulp


Salt to taste

Fresh coriander for garnish

Oil as required to cook


Method

1. Dry roast the sesame seeds, peanuts, coriander seeds and cumin seeds - one at a time in a pan.


2. Sauté the onion in 1 tsp of oil until transparent.


3. Make a paste of the sesame seeds, peanuts, coriander and cumin seeds along with the sautéed onions and coconut.


4. Slit the green chillies and sauté them in a little oil and set aside. You can remove the seeds from the chillies to reduce the spice. I used big green chillies, so I just chopped them into big pieces.


5. Set the chillies aside and in the same pan add some oil and sauté the ground masala paste along with the ginger garlic paste and tamarind concentrate for about 3-4 minutes


.6. Next add the yogurt, sour cream and salt and mix well till the yogurt is incorporated in the masala.


7. Add water to reach the desired consistency. Make sure you boil the masala well after adding water.


8. Garnish with fresh coriander


9.Serve with Biryani,Roti, Paratha or Naan

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