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Hyderabadi Mirch Ka Salan : Indian Food & Cooking Recipes

 

Contributed By: Aayushi Manish
Member of SeattleIndian.com
View All Recipes By Aayushi Manish  


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Ingredients
Peanuts 2 Tbsp
Sesame seeds 1 Tsp
Coconut powder 1 Tbsp
Oil for Fry
Salt to Taste
Mustard seeds 1/2tsp
Cumin seeds 1/2Tsp
Fenugreek seeds 1/4 Tsp
Dry red chilly 3 Numbers
Ginger garlic paste 1 Tsp
Curry leaves 1 Springs
Cumin powder 1/2 Tsp
Coriander powder 1 Tsp
Red chilly powder 1 Tbsp
Onions 1 (sliced)
Turmeric powder 1 /8 tsp
Green chilly 2
Coriander leaves(chopped) 1/2 Bunch
Mint leaves (chopped) 1/2 Bunch
Green Chilli ( any type) 100 Grams
Tamarind juice 1/4 cup
Jaggery 1 Piece/sugar 1 tsp
Yogurt (beaten) 3 Tbsp
Water -as required

Cooking Instructions
1. Heat a pan and on slow flame dry roast the peanuts, sesame seeds, coconut powder and put this into the blender with some water to make a smooth paste. 2. Remove the seeds of mirchi and fry them in the hot oil then take them into a paper towel. 3. Heat oil in a pan add mustard seeds, cumin seeds, dry red chilly, fenugreek seeds,and saute it. 4. Then add sliced onions, salt, curry leaves, and cook this till onions are golden in colour. 5. Then add ginger garlic paste then cook this till raw flavor is gone. 6. Add turmeric, red chilly powder, cumin powder, coriander powder, green chilly, peanut paste, water then mix thoroughly. 7. Now cook this in a slow flame for 30 minutes. 8. Then add chopped coriander leaves, chopped mint leaves, beaten yogurt. 9. Once it comes to boil add mirchi, tamarind juice, jaggery and put the lid on to cook for 5 minutes on a slow flame. 10. Serve this hot with rice/chicken /Mutton Biryani or Veg Biryani .
Tips
add enough water as it cool down as Gravy thicken.
its individual choice Thick or thin gravy .





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  Celebrity Chef: Aayushi Manish
City: Bothell

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