Andhra Pradesh , the royal city of cultural heritage represents a very authentic and wonderful cuisine . Influenced with Mughali cuisine the food includes both Andhra and Hyderabadi cuisine that is considered to be hot and spicy.The food was traditionally served on banana leaf with people sitting on mat and a little water is sprinkled around the leaf to show that the food can now be served. The main food of Andhra Pradesh is Rice and ghee, Pulihora , Gongura , Avakaaya Pickle , Hyderabadi Biryani and the very popular Mirchi ka salan.
I prepared Hyderabadi Mirchi ka Salan from Vah re Vah . The taste was balanced between sweet and sourness of coconut and tamarind and loved by all. I serevd it with matar pulav and boondi raita. So let’s start the recipe . Yum
4-5 Long Green Chillies
1 Onion, chopped
1 teaspoon ginger , grated
2-3 garlic cloves , grated
1 bay leave
1 black cardamom
1 green cardamom
A pinch Asefetida
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
2 dried red chillies
5-8 Curry Leaves
1/2 teaspoon Cumin powder
2 teaspoon Coriander powder
1 teaspoon Red Chilli Powder
1/2 teaspoon turmeric powder
Salt to taste
1/2 cup yoghurt , beaten
2 tablespoon tamarind pulp
2 teaspoon sugar or Jaggery
2 tablespoon oil
1 cup water
1 tablespoon sesame seeds
2 tablespoon peanuts
1 tablespoon coconut powder/pieces
Heat 1 teaspoon of oil in a wok and roast peanuts , coconut and sesame seeds.
Add this mixture to the blender and blend it with some water to make a fine paste.
Add the remaining oil in the wok and fry the whole spices. Now add dried red chillies in it.
Stir and add cumin , mustard and fenugreek seeds.
Now add the onions and salt . Fry till golden brown .
Add a pinch of asefetida , turmeric powder ,ginger and garlic followed by then curry leaves.
Add 1/4 cup water, red chilli powder,coriander powder and cumin powder . Let it cook till the oil comes out from edges. Now add the remaining water and add yoghurt and the peanut paste.
Cover the pan with lid and let it cook for 5-7 minutes with frequent stirring.
Now add tamarind pulp and Jaggery or sugar. Cook for another 3-4 minutes.
Make a slit in the green chillies and add it to the boiling gravy. Cook for 5-7 minutes .
Remove from heat and serve hot with rice.i served it with matar gobi pulav and boondi Raita.
Serve-2. Cooking time-30 minutes