Mirchi ka salan/green chilly curry is an traditional side-dish for hyderabadi biriyani, though sometimes it is served with roti too. I made an exception and served it with kal dosa... hmmm... the ultimate combo was very nice..spice lovers must give a try. I used bhavnagiri chilly, some five to ten numbers (as for the first try, i wanted the curry to be mildly spicy.. if u want an hotter one, u can try with more numbers)
For the masala paste
- 2 tsp peanuts
- 1 tsp till/sesame seeds
- 4 tsp grated coconut
- 1 tsp whole jeera/cumin seeds
- 1 tsp whole dhanya
- 1-inch piece of cinnamon
- 3-4 mint leaves
- 2 green cardamon
- 2-3 cloves
- 3 tsp oil
- 1 tsp rai/mustard seeds
- 1 bayleaf, crushed
- 2 whole cloves
- 7-8 curry leaves
- 1 cup chopped onions (which is later blended into paste)
- 1 tsp ginger-garlic paste
- 5-6 big chillies (as indicated in pic following method)
- 1 tsp salt
- Oil, for shallow frying
In a kadaai, roast all ingredients for masala and blend them into fine paste, keep aside.
In the very same kadaai, heat oil and add ingredients for temper one by one.
Add onion paste and saute till they turn golden brown, later add ginger-garlic paste
Now add in blended masala paste and salt, keep stirring on lower flame such that raw smell of masala fades away.
Meantime, take chillies, slit them into two vertically. Deseed them, and shallow fry them (though traditional recipe calls for deep-frying) till they turn white moist.
Now add this fried chilly to our sizzling curry. Serve hot with paranthas.
Hmm.... veryyy yummyy