HYDERABADI MIRCHI KA SALAN RECIPE | STARTUP COOKING
Mirchi ka salan is one of the popular classic hyderabadi recipe that is served as a side dish for biryani. Salan refers to a thin gravy and mostly made with ingredients like peanuts, sesame seeds and coconut. Mirchi refers to chilli, here the chillies we used medium spice so it wont be too hot. It also goes well with chapathi, paratha, naan or dosa.
Mirchi ka salan tastes slightly spicy, creamy and tangy curry which elevates the taste of the biryani, especially for Hyderabadi-style biryani recipes. For this curry, we need bhavnagri chillies and if you dont get feel free to use any big chillies that are not too hot. My Husband is a big fan of biryani recipes and whenever we prepare any biryani or pulao, salan gravy is a must recipe.
This spicy curry is traditionally served at special occasions and especially weddings in Hyderabad, either with chapathi or with rice. Follow my step by step photo recipe to prepare Mirchi Ka Salan. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.
try my other recipes
no onion no garlic white veg kurma
MIRCHI KA SALAN VIDEO RECIPE
RECIPE FOR MIRCHI KA SALAN
Coarse : Lunch
Cuisine : Andhra
Author : Jayashree Karthik
Prep Time : 15 min
Cook Time : 40 min
Total Time : 55 min
INGREDIENTS
To Make Paste
- 2 tbsp peanuts
- 1 tbsp sesame seeds
- 1 tbsp coconut powder
- 1/2 cup water
To Fry
- 1 tsp oil
- 6 green chilli – medium spice
For Curry
- 3 tbsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/8 tsp methi seeds
- 1 spring curry leaves
- 1 red chilli
- 1 onion – thinly sliced
- 1 tsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 2 green chilli
- 1/4 cup mint leaves – chopped
- 1/4 cup coriander leaves – chopped
- 1/2 cup yogurt / curd – beaten
- 1/2 cup tamarind water
- 1 jaggery
- salt to taste
- 1 cup water
prawn recipes , non-veg starters/appetizers, chicken recipes, biryani recipes, non-veg curry recipes, mutton recipes
PROCEDURE
- take 6 medium spice green chilli, slit in the center and scoop out the seeds and discard it
- add a tsp of oil in the pan, add green chilli and fry for 1 minute and then set aside
- add a tsp of oil in the pan, add peanuts and roast in medium flame until it changes color
- add sesame seeds and coconut powder
- dry roast in low flame until it turns light golden brown and it smells very great
- switch off the flame and cool down completely and then transfer into mixer grinder
- grind to a smooth paste by adding 1/4 cup water and then set aside
- heat 3 tbsp oil in the pan
- temper with mustard seeds, cumin seeds and methi seeds
- add red chilli and curry leaves and saute for few seconds
- add thinly sliced onion and saute well until it turns transparent
- add ginger garlic paste and saute well until the raw smell goes
- now, add turmeric powder, red chilli powder, coriander powder, cumin powder and green chilli
- mix well and saute for 2 minutes until the raw smell of spices goes
- add chopped mint and coriander leaves and saute for few seconds
- add yogurt and mix well
- cover and cook in low medium flame for 15 minutes or until the oil starts to float on top
- add ground peanut paste, tamarind water, jaggery, salt and water
- mix well
- cover and cook in low medium flame for 20 minutes and the oil starts to separate from the curry
- add fried green chilli to the curry and mix well
- cook again in low flame for another 10-15 minutes
- mirchi ka salan is ready
- serve hot with biryani, pulao, naan, roti or chapathi
- taste delicious ????
NOTES
- adjust spice level according to your taste
- stays good in refrigerator for 2-3 days
- scoop out the seeds from green chilli and then add into the curry
more gravy recipes for chapathi
Mirchi Ka Salan With Step By Step Photo Recipe
take 6 medium spice green chilli
slit in the center and scoop out the seeds and discard it
add a tsp of oil in the pan and green chilli
fry in the oil for 1 minute and then set aside
heat a tsp of oil in the pan and add peanuts and roast in medium flame until it changes color
add sesame seeds and coconut powder
mix well and fry in medium flame until it starts to change the color and the switch off the flame
transfer the roasted mixture into the mixer grinder
add little water and grind to a smooth paste and set aside
heat oil in the pan, temper with mustard seeds, cumin seeds and fenugreek seeds
add red chilli and curry leaves and saute for few seconds
add thinly sliced onion
saute well until it turns transparent
add ginger garlic paste
saute well until the raw smell goes
add turmeric powder, red chilli powder, coriander powder, cumin powder and green chilli
mix well and saute for few minutes until the raw smell of spices goes
add chopped mint and coriander leaves
saute well for few seconds
add yogurt/curd
mix well
cover and cook in low medium flame for 15 minutes
oil starts to separate from the curry
now add ground peanut paste
add tamarind water, jaggery powder and salt
add 1 cup water and mix well
cover and cook for 20 minutes
add roasted green chilli
mix well, cover and cook in low flame for 15 minutes
cook until the oil starts to separate from the curry
mirchi ka salan is ready
serve with biryani, rice, chapathi, parotta, naan or dosa
