SEARCH FOR RECIPES



hyderabadi mirchi ka salan recipe, how to make mirchi ka salan

by dassana amit updated October 16, 2013

hyderabadi mirchi ka salan recipe: mirchi ka salan

hyderabadi mirchi ka salan recipe - i have had the opportunities of having the hyderabadi mirchi ka salan in hyderabad many times. most of the times when we would order hyderabadi veg biryani in the restaurants there, it would always be accompanied by the mirchi ka salan and raita by the side.

i have also had the hyderbadi veg biryani in the famous paradise restaurant in hyderabad. all i can say that it was not a good veg biryani. firstly there were not enough veggies. all i could see was the masala and that too not flavorful nor tasty. the rice was also not cooked well.

in fact the hyderabadi veg biryani which i make at home is a zillion times better than the paradise restaurant veg biryani and no exaggeration on this one.

this mirchi ka salan is a request recipe for one of my dear readers. in urdu language mirch or mirchi means chilies and salan means curry.

lightly fried green chilies for hyderabadi mirchi ka salan

what makes the hyderabadi mirchi ka salan unique from other curries is:

  • well, firstly it is made with green chilies.
  • secondly the masala paste is made from healthy ingredients – sesame seeds, dessicated coconut & peanuts. these tone down the heat of the green chilies in the curry.  i have also used lightly browned onions in the paste.

these ingredients are then ground with rest of the spices into a smooth paste. later the masala paste is cooked in the typical indian way with some tamarind pulp and then simmered with lightly fried green chilies.

mirchi ka salan masala

the result is a lightly spiced, creamy & slightly tangy curry. mirchi ka salan pairs excellently with hyderabadi veg biryani. mirchi ka salan also goes well with veg pilaf or even steamed rice. i served it with jeera rice.

it is better to add milder variety of chilies in this curry.  we get such midler varieties of chilies in india. these chilies are also used to make chili pakora (read chili fritters).

if you add the hotter variety of chilies to the curry, you curry will become very very hot. so avoid making this recipe with hot green chilies.

i have used semi-hot chilies and even adding these, about 12 of them made my curry very hot. but since we are used to eating spicy and hot foods, we liked it and relished it too :-)

hyderabadi mirchi ka salan

there are many variations of making the hyderabadi mirchi ka salan and this is my own recipe. i can say this is a really good recipe and you must try this one.

if you are looking for more recipes from hyderabadi cuisine then do check qabooli biryanivegetable yakhni pulaodum ke baingankhubani ka meetha and aloo 65.

hyderabadi mirchi ka salan recipe below:

hyderabadi mirchi ka salan recipe
 
Prep time
Cook time
Total time
 
hyderabadi mirchi ka salan - lightly spiced, creamy & slightly tangy curry
Author:
Recipe type: side
Cuisine: hyderabadi, indian
Serves: 6-7
Ingredients
ingredients for the curry:
  • 10-12 green chilies which are not of the hot variety
  • 1 tbsp tamarind dissolved in ½ cup water
  • 2.5 to 3 cups water
  • ½ tsp mustard
  • ½ tsp nigella seeds/kalonji
  • ½ tsp cumin seeds
  • 7-9 curry leaves
  • 3-4 tbsp oil
  • salt as required
for the masala paste:
  • ¼ cup dessciated unsweetened coconut
  • ¼ cup peanuts, roasted
  • 1.5 tbsp sesame seeds, roasted
  • 1 medium size onion, sliced
  • 2-3 garlic cloves
  • ½ inch ginger
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp garam masala powder
Instructions
preparing the masala paste.
  1. in a pan lightly brown the onions
  2. add the dessicated coconut and brown it.
  3. later add ground nuts and sesame seeds to this mixture and roast for 1-2 minutes.
  4. make a smooth paste of the above with garlic, ginger, all the spice powders adding little water.
preparing the curry:
  1. remove the chili crowns or you can also keep them intact.
  2. rinse and wipe dry the green chilies.
  3. slit the chilies vertically but do not break them.
  4. heat about 2 tbsp oil in a pan.
  5. fry the chilies till light brown.
  6. remove and drain on kitchen tissues.
  7. now in the same pan add more oil.
  8. fry the mustard seeds till they pop.
  9. then add nigella seeds and cumin seeds.
  10. add curry leaves and fry for a minute.
  11. add the ground masala paste.
  12. fry for 3-4 minutes or more till you can see oil floating on the top and sides of the masala.
  13. now add tamarind pulp and 2 or 2.5 cups water.
  14. sitir & simmer for 5 minutes
  15. add fried green chilies plus salt and simmer for 7-9 minutes more.
  16. garnish mirchi ka salan with coriander leaves.
  17. serve mirchi ka salan hot with hyderabadi veg biryani or even plain steamed rice.
Notes
the gravy thickens as it cooks, so add more water if required.

to remove the hotness from the chilies, remove the seeds from the chilies.
Nutrition Information
Serving size: 6-7


Leave a Comment

Rate this recipe:  

{ 15 comments… read them below or add one }

zaheer khan January 7, 2014 1

the taste is verry verry gud……….

Reply

dassana amit January 8, 2014 2

thanks zaheer

Reply

Anupam Reddy April 28, 2013 3

ya… its has got a great taste….!!

Reply

Mani April 6, 2013 4

Hi Dassana, I looked at your Hyderabadi Biryani and Mirchi ka salan. Really happy to see both recipes with nice pictures and step by step process. Only thing I feel missing, very important one, is the proportions. I did not see the quantities need to use for each ingredient. Different proportions will make the recipe different. I hope you will post the quantities too. Thanks.

Reply

dassana April 6, 2013 5

hi mani. thanks. i have posted the ingredients quantities in the recipe detail section after the step by step pics are over. thats the case with all the step by step recipes on the blog.

Reply

Jayshree October 12, 2012 6

Hi Dassana. I live in the US and am the mother of 2 daughters, 19 and 22 yrs old. We are vegetarian and mostly eat Indian food and they love it. They know I use your recipes and have been filing away all your posts for the last year or so in the hope that when they want to begin cooking, your pictures and details will help them as nothing else can!! I cannot thank you enough for all the elegant presentations and easy step by step directions. My wishes that you should be well, and be happy always, my dear.

Reply

dassana October 12, 2012 7

thanks a lot jayshree. i am so honoured and pleased. thanks also for your good wishes.

Reply

Kiran @ KiranTarun.com October 7, 2012 8

I love the use of coconut and peanuts for the masala. THis looks so delicious :)

Reply

Laura October 5, 2012 9

So excited to find a recipe that uses dried coconut since that is pretty much all I can find here! (That and coconut milk.) And it looks delicious, although because of my kids I will have to make extra sure the chile peppers are mild enough. I wonder if poblanos would work?…

Reply

dassana October 5, 2012 10

dear laura, you can use poblano chilies. since they are mild they will be good in the curry.

Reply

familycook October 5, 2012 11

Dassana, I love “mirch ka salan ” a lot. Your’s looks drool worthy and that reminds me of my mirch ka saalan that is sitting in my drafts:) Shall post it soon!

Reply

dassana October 5, 2012 12

do post your version soon.

Reply

Kanan October 5, 2012 13

My husband is fan of Mirchi ka salan, but i an not. I always make it for him with Jalapeno peppers. Your mirchi ka salan looks absolutely delicious.

Reply

Asmita October 4, 2012 14

Mirchi ka salan is one of my favorite Hyderabadi dishes. This along with some spicy biryani and yellow dal would be perfect. Followed by kurbani ka mitha.

This mirchi salan looks great. Would love to try it out.

Reply

Shema George October 4, 2012 15

i love mirchi ka salan with my biryani…wow..you are making me hungry!!
BTW, i really admire you step by step pics… :)

Reply