Authentic Hyderabadi Mirchi ka Salan, Mirch ka Salan Recipe, is the best side dish for biryani. It is made with green chillis and grounded masalas. Though the green chillis we use for the dish won’t be spicy at all.
Be it veg biryani or any non-veg biryani mirchi ka salan would be served without fail in almost all the restaurants.
Tangy, Nutty, and Spicy salan curry is best for roti also. I serve it with Soya Biryani in the day time and carry forwarded it for night dinner along with roti.
Whenever we ordered biryani we get this rich & creamy Salan. Even in weddings also here in Hyderabad we get to taste it. So I tried it when I get those huge chillis in the market, I could make it successfully that tastes just Like catering.
This is all during my early marriage days. Later when I found the recipe in youtube, it was the same recipe I tried. It increased my confidence levels on cooking.
Make it as frequently as possible to master the Art of Hyderabadi Mirchi Ka Salan.
The salan masals is the key ingredient in the dish, which gives proper texture and taste to the dish. Make a smooth paste of dry roasted peanuts, sesame seeds and fresh coconut along with red chillies.
Key ingredients in Mirchi Ka Salan:
- Mirchi: We get big size green chillis, which are less spicy. Use them to make the dish.
- Salan Masala: Dry roast peanuts, sesame seeds and fresh coconut along with red chillis. Make smooth paste of it.
- Condiments: Adding all the required condiments like salt, red chilli powder, garam masala and coriander powder gives the curry perfect taste.
- Curd: The most important ingredient to balance the dish with tangy taste and also good for gut.
Serve the authentic Hyderabadi dish with any flavoured rice of your choice, I accompanied with Soya Biryani.
Authentic Hyderabadi Mirchi Ka Salan | Mirch ka Salan Recipe
Ingredients
- 8 Green Chillies Big and Fat
- 1 tbsp Peanuts
- 1 tbsp Sesame Seeds
- 1 tbsp Grated Coconut
- 1 tbsp Ginger Garlic Paste
- 1 Cup Curd
- 1 Large Onion
- Salt – to taste
- 1 tbsp Red Chilli Powder
- 1 tbsp Coriander Powder
- 1/4 tsp Turmeric Powder
- 1/2 Cup thins Tamarind Juice
- 4 tbsp Oil
- 1" Jaggery optional
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 Red Chilli
Instructions
- Slit green chillies, without removing the crowns.
- Remove the seeds if you want.
- Slice onion.
- Heat a thick bottom kadai, roast peanuts.
- Roast them till they start changing color.
- Add fresh coconut pieces.
- Once they start changing their color, add sesame seeds.
- As they start spluttering switch off the flame and add red chillies.
- Let all of them cool completely.
- Transfer all of them in a blender jar and make smooth paste of it.
- This is called salan paste.
- Now make Mirchi Ka Salan.
- Saute the slit chillies in hot for 2 to 3 minutes, so that they would become soft.
- Keep them aside.
- Heat oil in a kadai, add mustard seeds, cumin seeds, and red chilli.
- When they start spluttering add onions and fry them till they become translucent.
- Add ginger garlic paste to it and fry it till the raw smell goes off.
- Add turmeric powder, salt, red chilli powder and coriander powder. Mix well.
- Saute them till they oil separates.
- Add the above made salan paste.
- Combine it also well and allow it to cook for a minute while keep stirring.
- This would make the oil separates and all masalas get cooked well.
- Add a cup of water to the curry and check the salt.
- Allow this to cook for a minute.
- Add green chillies, curd and a little water.
- Allow the curry to cook for another 5 to 10 minutes.
- Cook the curry in low flame only and see that it should not burn in the bottom.
- Serve mirchi ka salan with bagara rice or any flavored rice of your choice.
