Mirchi Ka Salan ( Hyderabadi Style)


Mirchi Ka Salan ( Hyderabadi Style)

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The Hyderabadi Biryani experience is simply incomplete without the quintessential Mirchi ka Salan. Mirchi ka Salan is a curry of Bhavnagari chillies, flavoured with a rich paste of roasted peanuts, coconut, sesame seeds and red chillies.

The spicy paste gives you a delectable kick, while tamarind pulp packs the extra punch. The chillies are not all that spicy, so it complements the paste very well.

In every respect, this tongue-tickling curry is the perfect match for Hyderabadi Biryani – and definitely a must-try.

You can also have a go at other recipes like the Hyderabadi Sofiyani Biryani or Hyderabadi Baingan Subzi

Mirchi Ka Salan ( Hyderabadi Style) recipe - How to make Mirchi Ka Salan ( Hyderabadi Style)

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
Method
    Method
  1. Combine the peanuts, 2 tsp of cumin seeds, sesame seeds, coriander seeds, dry kashmiri red chilli and coconut in a broad non-stick pan and dry roast on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside to cool.
  2. Combine the roasted ingredients, garlic, ginger and ¾ cup of water in a mixer and blend to make a smooth paste. Keep aside.
  3. Slit all the chillies lengthwise. Remove the seeds carefully using a small spoon and discard them.
  4. Heat the oil in a deep non-stick pan, add the chillies and shallow fry them on a medium flame for 3 minutes, while stirring occasionally.
  5. Remove the chillies and keep aside.
  6. In the same oil, add the curry leaves and remaining cumin seeds and sauté on a medium flame for 30 seconds.
  7. Add the onions, mix well and sauté on a medium flame for 2 minutes.
  8. Add the garam masala, chilli powder and turmeric powder, mix well and sauté on a medium flame for 1 minute.
  9. Add the prepared paste, tamarind pulp, salt and 2 cups of water, mix well and cover with a lid and cook on a medium flame for 17 minutes, while stirring occasionally.
  10. Add the chillies, mix well and cover with a lid and cook on a medium flame for 4 minutes, while stirring occasionally.
  11. Serve immediately.
Nutrient values (Abbrv) per serving
Energy143 cal
Protein1.8 g
Carbohydrates9.2 g
Fiber1.2 g
Fat11.3 g
Cholesterol0 mg
Sodium3.9 mg
Mirchi ka salan by Tarla Dalal
Mirchi Ka Salan ( Hyderabadi Style) recipe with step by step photos

Other Hyderabadi recipes


    Recipe Notes for Mirchi ka Salan

    1. The smooth and creamy gravy of Hyderabadi mircha ka salan recipe should not be very thin.
    2. You can retain the seeds in the chillies if you like a spicy salan.
    3. The gravy has healthy ingredients like peanuts, sesame and coconut which gives the gravy an earthy and nutty flavour.
    4. Before adding raw peanuts in the recipe, taste one to ensure its freshness as rancid peanuts can destroy the entire dish.
    5. Also, do check the dry coconut, as sometimes the oils in it go rancid.

    Making Paste for the Mirchi ka Salan Gravy

    1. Heat a broad non-stick pan on a medium flame. Add the raw peanuts.
    2. Add cumin seeds and sesame seeds.
    3. Add the coriander seeds.
    4. Break the dry red Kashmiri chilli into pieces and add them to the pan.
    5. Add the grated dry coconut.
    6. Combine all the ingredients and dry roast on a medium flame for 1 to 2 minutes, while stirring occasionally.
    7. Keep aside to cool.
    8. Once cooled put the dry roasted ingredients in a mixer jar.
    9. Add garlic.
    10. Add ginger.
    11. Now add ¾ cup of water and blend to a smooth paste. Keep aside.

    Shallow frying the chillies for the Salan

    1. For shallow frying the chillies, take a chilli and slit it length wise and remove the seeds.
    2. Similarly slit and remove seeds from all the chillies.
    3. Heat the oil in a deep non-stick pan, add the chillies and shallow fry them on a medium flame for 3 minutes, while stirring occasionally.
    4. Shallow fry the chillies till light brown from both the sides.
    5. Remove them in a plate and keep aside.

    How to proceed to make the Mirchi ka Salan Recipe

    1. For the mirchi ka salan recipe, in the same oil, add the curry leaves. Add the remaining cumin seeds.
    2. When the seeds crackle add the grated onions mix well and sauté on a medium flame for 2 minutes.
    3. Add the garam masala.
    4. Add the chilli powder and turmeric powder.
    5. Mix well and sauté on a medium flame for 1 minute.
    6. Add the prepared paste.
    7. Add the tamarind pulp.
    8. Add salt to taste and 2 cups of water.
    9. Mix well and cover with a lid and cook on a medium flame for 17 minutes, while stirring occasionally.
    10. Add the chillies, mix well and cover with a lid and cook on a medium flame for 4 minutes, while stirring occasionally.
    11. Serve mirchi ka salan immediately.
    12. Besides biryani,  mirchi ka salan also goes well with plain cooked rice or any Indian bread .
       

    Reviews

    Mirchi Ka Salan (Hyderabadi Style)
     on 27 Apr 18 12:39 PM
    5

    hi what should i serve with this recipe?
    Tarla Dalal
    30 Apr 18 03:28 PM
       Hi Shreya, You can serve this with Biryani.
    Mirchi Ka Salan (Hyderabadi Style)
     on 19 Aug 16 08:19 AM
    5

    Tried this today and came out really well. Thanks for posting the recipe.
    Tarla Dalal
    20 Aug 16 11:09 AM
       Hi Dwarak, We''re glad to know you liked the recipe. Keep trying more recipes from our website and share your valuable feedback with us.
    Mirchi Ka Salan (Hyderabadi Style)
     on 22 Jan 15 12:25 AM
    5

    Love this recipe.
    Tarla Dalal
    18 Jun 18 11:09 AM
       Thanks for the feedback.
    Mirchi Ka Salan (Hyderabadi Style)
     on 06 Dec 14 10:33 PM
    5

    I tried the recipe and it came out to be really awesome :) everybody at home was delighted as I served it with veg biryani!
    Mirchi Ka Salan (Hyderabadi Style)
     on 13 Jan 12 06:39 AM
    5

    Wonderful recipe,comes perfect