Mirchi ka salan Hyderabadi style recipe
Mirchi ka salan is a traditional Hyderabadi curry which is the best combo for Hyderabadi biryani. This rich and flavourful curry is made using large green chillies which are cooked slowly in nut based gravy. Though the name suggests mirchi ka salan, it is actually not overly spicy but has a balanced taste of spices.
In any Hyderabadi occasion, family gatherings, and weddings, this dish holds a special place.
It is very commonly served with Hyderabadi biryani but it can also be served with plain rice or bagara chawal.
Ingredients needed :
I have given the exact measurements which will serve 3 to 4 people. You can adjust the quantities accordingly.
- 8-10 large green chillies
- ¼ cup peanuts
- 2 tbsp white sesame seeds
- 2 tbsp grated coconut
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 medium sized onion
- 1 tbsp ginger-garlic paste
- Curry leaves
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- 1½ tsp coriander powder
- ½ tsp cumin powder
- 1½ tbsp tamarind pulp
- Oil
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 3 to 4 servings
How to make mirchi ka salan
- Preparing the green chillies
- We start by taking 8 to 10 large green chillies. Bhavnagri or the long mirchis are the best suites.
- Wash the mirchis well with water and pat dry them.
- Now slit each chilli lengthwise with keeping the stem intact,
- Take a pan and heat 2 tbsp oil, add the slit mirchis and shallow fry them on medium flame until the skin blisters lightly.
- Remove all the mirchis and keep them aside as this helps in reducing bitterness and enhancing the flavour.
2. Making the nut & seed paste
- For making the paste we have to dry roast ¼ cup peanuts, 2 tbsp white sesame seeds, and 2 tbsp grated coconut on low flame until they become aromatic.
- Allow the roasted nuts and seeds to cool down a little and then grind them into a smooth paste using a little water.
- This paste forms the heart of the curry(salan) and gives it a smooth and rich texture.
3. Preparing the masala base
- In the same pan, heat 2-3 tbsp oil.
- Add ½ tsp mustard seeds and ½ tsp cumin seeds and stir until they splutter.
- Add one medium sized onion which is finely chopped and saute it until they turn golden brown in colour.
- Now add 1 tbsp ginger-garlic paste and a few curry leaves and keep cooking until the raw smell disappears.
- Lower the flame and add turmeric powder, red chilli powder, coriander powder, cumin powder and mix well for a minute.
4. Cooking the salan gravy
- Add the grinded nut paste to the pan and cook on low flame for 5 minutes while stirring continuously.
- Now slowly add 1 cup of water (adjust if required), salt and keep cooking until the oil begins to separate.
- Add tamarind pulp to the gravy and give it a mix.
- Now gently place the fried green chillies into the gravy and cook for 10 minutes to allow chillies to absorb flavour.
5. Final step
- Switch off the flame and let the salan rest for 10 minutes.
- Resting time is given as the mirchi ka salan can deepen its flavours and enhance the taste.
Commonly asked questions
- How spicy is michi ka salan ?
Mirchi ka salan generally has moderate levels of spiciness. Though the name suggests “mirchi”, it tastes more like nuts paste and tangy in flavour.
- Which types of chillies are the best for mirchi ka salan ?
The best type of chillies for mirchi ka salan are the mild green chillies which are large, bhavnagiri chillies which are also called as bajji mirchi.
- Can mirchi ka salan be made without using coconut ?
Yes, mirchi ka salan can be made without coconut. You can skip it and slightly increase the quantities in peanuts or sesame seeds for perfect balance.
- How long does mirchi ka salan stay fresh ?
Mirchi ka salan stays fresh for about 2 to 3 days if stored properly in the refrigerator in an airtight container.
- What are the few best serving options for mirchi ka salan ?
Mirchi ka salan can be perfectly served with Hyderabadi biryani, bagara rice, plain rice, roti or naan or simply as a side dish.
