Mirchi ka salan recipe-How to make mirchi ka salan

This is a very popular Hyderabadi dish made from long green chillies which is traditionally served with biryani. I have used bajji milagai (chillies used for making bajjis) as it is less spicy. You can serve this with chapati, roti, plain rice or biryani. Today we will learn how to make Hyderabadi Mirchi Ka Salan following this easy recipe with step wise pictures.

Mirchi Ka salan-Hyderabadi Mirchi ka salan

Hyderabadi Mirchi Ka Salan-How to prepare Mirchi ka Salan

Prep Time : 10 mins

Cook Time : 20 mins
Serves: 3
Recipe Category: Side dish (for biryani)
Recipe Cuisine: Hyderabadi Cuisine-Indian
Author:Padhu Sankar

Ingredients needed

   Chillies -6 ( bajji milagai)
   Tamarind – small gooseberry sized ball
   Onion -1
   Ginger – 1 inch piece
   Garlic -4 cloves
   Jaggery -1/2 tsp

Spice Powder

   Chilli powder – 1/2 tsp (optional)
   Turmeric powder -1/4 tsp
   Coriander powder – 2 tsp
   Cumin seeds/jeera (freshly ground) – 1 tsp

For the salan paste

   Peanuts – 3 tbsp
   White sesame seeds – 1 tsp
   Grated Coconut -2 tbsp

For the Seasoning

   Oil -2 1/2 tbsp
   Mustard seeds- 1 tsp
   Fenugreek seeds-1/2 tsp
   Red Chillies- 1-2
   Curry leaves – little

Preparation

Make a 2 inch slit lengthwise on the chillies. Deep fry it in oil. I shallow fried the chillies. Keep it aside.

Soak tamarind in 1/2 cup of hot water, extract juice and throw away its pulp.

Finely chop onion, ginger and garlic.

Dry roast peanuts, sesame seeds and coconut separately and grind everything together adding little water. This is the salan paste.

Dry roast cumin seeds and powder it finely. You can use cumin powder if you have but freshly ground powder gives more flavor.

Method

Heat 2 1/2 tbsp of oil in a pan, add mustard seeds, when it splutters, add the other ingredients mentioned under seasoning.

Then finely chopped onions and saute until onions turn light brown. Then add finely chopped ginger, garlic and saute for a few minutes.

Then add the salan paste, chilli powder, turmeric powder, coriander powder, jeera powder and cook the masala well on low flame for a few minutes. Add little water if it sticks to the pan.

Add tamarind extract or paste and cook for a few more minutes. Then add needed water, fried chillies, jaggery and cook on low flame until the gravy reaches a saucy consistency.

You can adjust the consistency of the gravy as per your preferences. Mirchi ka salan will not be thick but a little watery. Though Hydrabadi mirchi ka salan is served as an accompaniment to biryanis, you can have it with rotis also.

You might like Hydrabadi Bagara Baingan (both dry and gravy version)

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