Mirchi ka salan recipe | How to make Hyderabadi Mirchi ka salan recipe
Mirchi ka salan is generally served as a side dish for any Biryani. You can also enjoy it with Roti/Chapati as a side dish.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Side Dish
Cuisine: Hyderabadi, Indian
Servings: 4people
Calories: 310kcal
Author: Preeti Nayak
Equipment
Heavy bottom pan or wok
Ingredients
For the paste:
½cupdesiccated coconut
½Cuppeanuts
¼Cupsesame seeds
Other ingredients:
7-10green chilies
½teaspoonmustard seeds
½teaspoonfenugreek seeds
½teaspooncumin seeds
½teaspoonnigella seeds/Kalonji
8-10curry leaves
2medium size onions sliced
1teaspoonKashmiri red chili powder
1teaspooncoriander powder
½teaspooncumin powder
¼teaspoonturmeric powder
salt to taste
¼Cuptamarind paste
½teaspoongaram masala
1tablespoonfinely chopped coriander leaves to garnish
Instructions
First, dry roast peanuts till black spots start to appear on them and skin starts to peel off. Once cooled, remove the skin of peanuts and keep it aside. This step is optional you can use it with skin too to make the paste.
Next, dry roast desiccated coconut till light brown & then add sesame seeds to it and dry roast them till golden brown.
Once cooled, add little water and grind them(peanuts, desiccated coconut and sesame seeds) to a fine paste. Keep it aside.
Soak tamarind in hot water for about 30 minutes. Squeeze the pulp and keep it aside.
Rinse the green chilies and wipe it dry with a kitchen cloth. Use chilies that are not too spicy. Keep the chili crown intact and slit it vertically. Be careful not to break them apart. Deseed the green chilies. It helps to reduce the heat of chilies. But if you prefer spicy then you can keep the seeds.
Heat oil. Fry the chilies until light brown. Drain out the excess oil on a kitchen tissue paper. Keep it aside. Make sure the oil should not be too hot.
In another pan, heat 2 tablespoon of oil. Add mustard seeds, cumin seeds, nigella seeds/Kalonji, and fenugreek seeds. Saute till mustard seeds pop.
Now add sliced onions and curry leaves. Do not skip curry leaves, the addition of curry leaves gives it an authentic flavor. Saute till onion changes its color to golden brown. Or if you have prepared fried onions for biryani then you can add fried onions directly here.
Then add ginger garlic paste and saute it for 2 minutes.
Now to it add Kashmiri red chili powder, cumin powder, coriander powder, and turmeric powder. Saute for a minute.
Pour in the ground paste. add 2 cups of water and stir it well. The consistency will look thin but when it starts to cook the gravy will thicken. Then add salt and tamarind pulp and stir well.
Cover and cook for around 20-25 minutes on a low medium flame. Cook till oil starts to float on the surface. Keep stirring it in between to avoid burning from the bottom.
Finally, add in fried green chilies and garam masala. Mix it. Cover & cook for 2 minutes.
Garnish with coriander leaves.
Serve Mirchi ka Salan hot with Hyderabadi biryani or enjoy with roti/chapati.