mirchi ka salan

Mirchi ka salan is a perfect side dish for hyderabadi dum biryani ,it is quite hot and specially the fresh roasted and grounded spices are very well infused with the sour taste of tamarind .never new about this until my last potluck,one of my friend made this dish and i was quite impressed and then through her i came to know that here in melbourne theres one restaurant called as biryani house which is quite famous for their hyderabadi dum biryani ,which is served with mirchi ka salan,so last weekend i took my hubby there for lunch to specially try this salan and it was awesomely good,though the amount served  was quite less but the taste was superb,it was purely spicy and sour ,i could taste the corriander,sesame and peanut flavours in it and i somehow didnt find any kind of sweetness in it , when i went through the recipe link given by my friend i found the red chillies amount was too less  in the ingredients list and also few days ago preeti had posted the same mirchi ka salan recipe in her relishing recipes blog and i went crazy ,ohh man !!still cant 4get her mirchi ka salan pic,iam always  tempted seeing the photos of her dish and i feel like immediately going and making in my kitchen too,im a big fan of her photography skills as well,the main ingredients of  her dish was very catchy and i thought it was perfect according to what i had tasted,so used the same quantity to roast and make the paste,though my method of cooking is bit different but somehow i guess i managed the right taste in my first attempt,i and my hubby just loved it,even with carrot rice it was tasting awesome and little leftover we had the next day with rotis too.Sending this to veggie platter for side dishes event.

serves 2-3 ppl

ingredients :

5-6 jalepeno green chillies/ any green chillies

1/4 tsp turmeric pwd

1 tsp mustard seeds

2-3 broken curry leaves

1/2-1 tbsp tamarind paste

1 onion grated/grinded 

1 small pc ginger 

2-3 garlic cloves

salt to taste

2 tbsp oil 

11/2-2 cups of water  ( adjust more or less acc to the thickness of gravy required )

to dry roast :

3 dry whole big red chillies ( adjust acc to taste )

1 tbsp corriander seeds

1 tsp cumin seeds

1 tbsp white sesame seeds

1/3rd cup roasted and skin removed peanuts

1 tbsp coconut

method :

Dry roast sesame seeds ,when half roasted add corriander,cumin,dry red chillies and roast for a while,switch of the flame and then add coconut,mix well,let it cool down and grind all together with peanuts,grated ginger and garlic into a paste adding little water.Heat oil .Wash green chillies and wipe it dry,slit them length wise and fry till soft in hot oil ,remove from the oil and keep aside.In the remaining oil ,splutter mustard,curry leaves,grated onions and fry till brown,add the turmeric, ground paste and fry for a while.Add tamarind paste and water and mix well.Add the fried green chillies into the gravy,salt and simmer for a while.Serve hot with hyderabadi dum biryani/rice .