Mirchi Ka Salan Recipe | Biryani Salan

Mirchi ka Salan is a spiced, creamy, tangy, earthy, tongue-tickling preparation made with inexperienced chillies in a gravy base of nuts, seeds, aromatics and tamarind. It’s a well-known curry from the Hyderabadi delicacies. Primarily made with inexperienced chilli peppers (a.ok.a hari mirchi in Hindi), this dish is a must have with a Biryani in Hyderabad. The Mirchi ka Salan recipe (additionally known as Biryani Salan) might have fairly a number of steps in its preparation, however is in any other case a easy one. The daring flavors are absolutely to blow your thoughts away!

mirchi ka salan served in a white bowl on a green table.

What’s Salan

‘Salan’ is an Urdu time period for ‘curry’ and ‘mirchi’ interprets to chilli. Therefore, the title. Not simply chilies, however a salan will also be made of assorted different greens like tomatoes, eggplant, and so on. As an illustration, I’ve additionally shared this Bhindi ka Salan that’s simply as superior.

Apart from being one of the best buddy to a Hyderabadi biryani, the Mirchi ka Salan can also be a conventional dish made throughout particular events and even weddings in Hyderabadi tradition.

Mirchi ka Salan recipe has inexperienced chilies cooked in a floor combination of spices, peanuts, sesame seeds and coconut. The dish has a wealthy nutty taste and a fantastic grainy texture due to these elements.

About Mirchi Ka Salan

Throughout my journeys to the royal metropolis of Hyderabad, I’ve had many alternatives of savoring Mirchi ka Salan. Many of the occasions after I would order a veg biryani within the eating places there, it will all the time be accompanied by a salan and raita.

Since then, the flavors of the Mirchi ka Salan have stayed on my palate and recreating the essence at my residence was the necessity of the hour.

This recipe was additionally developed due to a particular request that I obtained from considered one of my readers. I can say this can be a actually good recipe and you need to do that one.

What makes the Mirchi ka Salan distinctive from different curries is:

  • It’s made with inexperienced chilies. In any other case, there are hardly any curry/gravy dishes made wholly with chilies in it.
  • The masala paste in it’s made with healthful elements like sesame seeds, coconut and peanuts. Which in flip make it a more healthy selection.
  • The fantastic thing about the masala paste is that it tones down the fieriness of the inexperienced chilies within the curry and pack an additional punch as effectively.

I’ve additionally added flippantly browned onions within the paste which give a very nice rustic contact. As soon as floor to a paste, it’s then cooked in a typical means with tamarind water after which simmered with flippantly fried inexperienced chilies.

All this leads to a beautiful, zingy, clean Mirchi ka Salan which matches exceptionally effectively with the biryani together with common steamed rice, veg pulao, jeera rice or any Indian flatbread.

Step-by-Step Information

make Mirchi Ka Salan

Put together Masala Paste

1. Measure and hold all of the elements prepared for making the masala paste.

Hyderabadi mirchi ka salan recipe

2. In a pan, warmth 1 tablespoon oil. Add ⅓ cup sliced onions (about 1 medium-sized onion, sliced) and sauté until flippantly browned on medium-low warmth.

browning sliced onions in a pan

3. Add ¼ cup desiccated unsweetened coconut.

adding desiccated unsweetened coconut to the pan

4. Roast stirring usually on a low warmth until desiccated coconut is flippantly golden.

roasting desiccated unsweetened coconut till brown

5. Later, add ¼ cup roasted peanuts and 1.5 tablespoons sesame seeds to this combination.

adding roasted peanuts and roasted sesame seeds to the mixture in pan

6. Roast for 1 to 2 minutes on low warmth.

roasting the mixture in pan

7. Now, take the roasted combination together with 2 to three garlic cloves (chopped) and 1 inch ginger (roughly chopped) in a blender jar.

roasted mixture, chopped garlic and chopped ginger in a blender jar

8. Subsequent, add ½ teaspoon purple chili powder, ½ teaspoon turmeric powder and ½ teaspoon garam masala powder.

adding red chili powder, turmeric powder and garam masala powder in the blender jar

9. Add ½ cup water or as required.

adding water in blender jar

10. Mix the elements to a fantastic and clean paste.

blending the ingredients to a smooth paste

11. Add 1 tablespoon tamarind in ⅓ cup scorching water and hold apart for about 20 to half-hour.

When the tamarind has softened, squeeze the pulp from it within the soaked water. Set the tamarind water apart.

soaking tamarind in hot water

Prep Inexperienced Chilies

12. Rinse 10 to 12 inexperienced chilies a few occasions in water. I’ve used inexperienced chilies which aren’t of the recent selection.

Attempt to use chillies that aren’t spicy or pungent. You can additionally use the bigger and larger sized chillies that’s used to make Mirchi Bajji.

In the event you plan to make the recipe with the large-sized chillies, add 5 to six of them.

rinsing green chilies in water

13. Wipe them dry with a kitchen serviette or material.

wiping green chilies till dry

14. Take away the chili crowns or it’s also possible to hold them intact.

removing the crowns of the green chilies

15. Slit the chilies vertically, however don’t break them.

slitting the green chilies vertically, without breaking them

Fry Chillies or Mirchi

16. Warmth about 2 tablespoons oil in a pan. Add the slit inexperienced chilies.

adding slit green chilies in hot oil in pan

18. Fry the chilies until flippantly browned from either side stirring as wanted till you see a some golden blisters on them.

frying green chilies till lightly browned from both sides

19. Take away the inexperienced chillies and place them on kitchen paper towels.

draining fried green chilies on kitchen tissues

Make Mirchi Ka Salan

20. Now, in the identical pan, add 2 tablespoons oil. Fry ½ teaspoon mustard seeds until they pop and crackle.

frying mustard seeds in hot oil in pan

21. Then, add ½ teaspoon onion seeds or nigella seeds (kalonji) and ½ teaspoon cumin seeds.

adding onion seeds and cumin seeds in the pan

22. Add 8 to 10 curry leaves and fry for a minute.

adding curry leaves in pan and frying the mixture

23. Subsequent, add the bottom masala paste.

adding the ground masala paste in the pan

24. Stir and blend very effectively.

stirring ground masala paste in pan

25. Preserve stirring constantly on low warmth. Fry for 3 to 4 minutes or extra until the oil floats on the highest and sides of the masala.

frying ground masala paste till oil floats on top

26. Squeeze the tamarind and add the tamarind water together with 1.5 or 2 cups water.

adding tamarind pulp and water to masala paste in pan

27. Combine very effectively.

mixing masala paste mixture in pan

28. Stir and simmer for five minutes.

simmering masala curry mixture in pan

29. Add fried inexperienced chilies.

adding fried green chilies to masala curry mixture in pan

30. Subsequent, add salt as required.

adding salt to masala curry mixture in pan

31. Simmer for five to six minutes extra.

simmering curry in pan

32. Garnish with 1 tablespoon of chopped coriander leaves.

garnishing the curry with coriander leaves

33. Serve Mirchi Ka Salan scorching with Hyderabadi veg biryani, plain steamed rice or any Indian flatbread.

mirchi ka salan served in a white bowl on a green table.

Professional Ideas

  1. Preserve a examine on the curry, it thickens whereas cooking. So, add extra water if required.
  2. To take away the hotness from the chilies, discard the seeds from the chilies. Additionally, for a much less spicy dish, it’s higher to make use of a milder number of chilies. You can even use a mixture of spicier chillies and gentle ones for a barely spicy tasting curry.
  3. In the event you add the warmer number of chilies, your curry will develop into very spicy. So, keep away from making this recipe with additional fiery inexperienced chilies.
  4. Use solely recent peanuts for the masala paste on this Mirchi ka Salan recipe. Rancid peanuts will spoil the style of the curry. Additionally do use roasted peanuts. Prep by roasting peanuts in a frying pan or within the oven till crunchy.
  5. In the event you don’t wish to add chilies to the curry, you possibly can add different greens of your selection in it.
  6. You’ll be able to retailer the leftover Mirchi ka Salan for about 1 to 2 days within the fridge.

FAQs

What’s the that means of salan?

Salan or salana mainly means a curry.

For a way lengthy the Mirchi ka Salan stays good?

The Mirchi ka Salan stays good for about 1 to 2 days, if refrigerated.

Mirchi ka Salan recipe is a specialty of which delicacies?

A conventional Mirchi ka Salan is a specialty of Hyderabadi delicacies. Nevertheless, there are numerous variations of this dish which can be made by totally different folks throughout India.

Aside from biryani, what else can I serve this salan with?

Mirchi ka Salan tastes actually good with any Indian flatbread like roti, naan, plain paratha in addition to plain steamed rice.

Do I fry the onions in oil or simply dry roast them?

You’ll be able to dry roast the onions. If you would like, it’s also possible to fry the onions in much less oil.

How can I make this Mirchi ka Salan recipe much less spicy?

You’ll be able to take away the seeds of the chilies to scale back the spice degree within the curry. You can even use a milder number of chili for this Mirchi ka Salan.

Extra Hyderabadi Recipes To Strive!

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mirchi ka salan served in a white bowl.

Mirchi Ka Salan Recipe | Biryani Salan

A Hyderabadi particular, Mirchi Ka Salan is a flippantly spiced, creamy and barely tangy curry made with inexperienced chillies in a gravy base of nuts, seeds and aromatics. This dish is a must have with a Biryani in Hyderabad.

4.83 from 17 votes

Prep Time 30 minutes

Cook dinner Time 20 minutes

Complete Time 50 minutes

For mirchi ka salan

For the masala paste

Getting ready masala paste

  • In a pan add 1 tablespoon oil.

  • Add sliced onions. Stirring usually sauté onions till flippantly browned.

  • Subsequent add the desiccated coconut. Combine and sauté till the coconut turns gentle golden.

  • Later, add roasted peanuts and sesame seeds to this combination and roast for 1 to 2 minutes on low warmth

  • Make a clean paste of the above roasted combination with garlic cloves, ginger and all the bottom spice powders with ½ cup water.

Make tamarind water

  • In a small bowl, soak tamarind with ⅓ cup scorching water for 20 to half-hour.

  • When the tamarind has softened, squeeze the tamarind pulp within the water within the bowl. Preserve the tamarind water apart.

Getting ready inexperienced chillies

  • Take away the inexperienced chilli crowns or it’s also possible to hold them intact.

  • Rinse and wipe dry the inexperienced chillies.

  • Slit the chillies vertically, however don’t break them. You’ll be able to choose to take away the seeds from the chillies for those who choose.

  • Warmth about 2 tablespoons oil in a pan. Fry the chillies flippantly till you see some blisters on them.

  • Take away and drain on kitchen paper towels.

Making mirchi ka salan

  • Now, in the identical pan add 2 tablespoons oil. Fry the mustard seeds on low warmth until they crackle.

  • Then, add nigella seeds, cumin seeds and curry leaves. Fry for a minute.

  • Add the bottom masala paste. Sauté for 3 to 4 minutes on low to medium-low warmth or until the oil floats on the highest and sides of the masala.

  • Now, add tamarind pulp and 1.5 or 2 cups water. Stir to mix. Simmer for five minutes on low to medium-low warmth.

  • Add fried inexperienced chilies, salt and simmer for five to six minutes extra.

  • Garnish with coriander leaves.

  • Serve Mirchi Ka Salan scorching with veg biryani, plain steamed rice or any Indian flatbread.

  • To make a much less spicy dish, use milder number of chilies. You can additionally use a mixture of scorching chillies and the gentle ones to make a barely spicy curry.
  • If make the curry with the warmer number of chilies, it’s going to develop into very spicy. So, keep away from making this recipe with additional fiery and scorching inexperienced chilies.
  • Choose to take away and discard the seeds from the chilies for those who choose.
  • Do give a slit or lower to the chillies earlier than flippantly frying them.
  • Use solely recent peanuts for the masala paste within the salan recipe. Rancid peanuts will spoil the style. Keep in mind to make use of roasted peanuts. You’ll be able to roast peanuts in a frying pan or within the oven till crunchy.
  • Skip nigella seeds, for those who don’t have them.
  • You can additionally make the curry with greens of your selection as a substitute of inexperienced chillies.
  • Any leftover Mirchi ka Salan could be saved for about 1 to 2 days within the fridge.

Vitamin Information

Mirchi Ka Salan Recipe | Biryani Salan

Quantity Per Serving

Energy 315 Energy from Fats 243

% Each day Worth*

Fats 27g42%

Saturated Fats 6g38%

Polyunsaturated Fats 2g

Monounsaturated Fats 18g

Sodium 681mg30%

Potassium 175mg5%

Carbohydrates 17g6%

Fiber 7g29%

Sugar 7g8%

Protein 4g8%

Vitamin A 155IU3%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.05mg3%

Vitamin B3 (Niacin) 25mg125%

Vitamin B6 0.1mg5%

Vitamin C 55mg67%

Vitamin E 8mg53%

Vitamin Okay 1µg1%

Calcium 61mg6%

Vitamin B9 (Folate) 251µg63%

Iron 1mg6%

Magnesium 42mg11%

Phosphorus 80mg8%

Zinc 1mg7%

* P.c Each day Values are based mostly on a 2000 calorie weight loss program.

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This Mirchi ka Salan recipe from the archives first revealed in October 2012 has been republished and up to date on November 2022.

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