Mirchi ka Salan is a well-liked Hyderabadi spicy curry made with chillies simmered in tangy, nutty gravy of peanuts, sesame seeds and coconut. Often known as Biryani Salan, it’s historically served with as accompaniment for Biryani, but additionally pairs nicely with steamed rice, delicate pulao and roti (any flatbread).

This dish is a staple in Hyderabadi delicacies ready throughout feativals, particular events, a part of marriage ceremony menu particularly with Hyderabadi Dum Biryani.

Try my Gutti Vankaya Kura recipe and this Onion Raita recipe on this web site.

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I at all times wished to strive Hyderabadi Salan. As quickly as I hear salan, I am unable to assist desirous about Salna that we make. After I made and tasted, I realised, they’ve completely completely different flavour profiles. I simply liked how this bajji chilli tastes on this gravy with a juicy texture.

Mirchi ka salan is a phrase in Urdu, a language extensively spoken in Hyderabad particularly from the place this dish originates. Mirchi means Chilli, Salan means curry or gravy. So Mirchi ka salan means Inexperienced chilli curry.

Table of Contents

Elements

Listed below are the components wanted for Mirchi ka salan.

Giant inexperienced chilies – Bajji selection or Bhavnagiri chillies works greatest for this recipe
Onion – Offers physique to the gravy and pure candy style.
Tamarind – Balances spice and provides a punch of tanginess
Ginger garlic paste – Predominant flavour within the dish
Crimson chilli powder – For spice
Turmeric powder – Offers color, for it is goodness
Coriander seeds powder – For flavour
Roasted cumin seeds powder – Imparts a novel earthy flavour
Jaggery – Subtly tones the tanginess and spice
Peanuts – Offers physique, nutty flavour
Sesame seeds – Predominant flavour within the gravy
Coconut – Copra is added, use desiccated coconut. Provides quantity in addition to balances all of the tastes
Mustard seeds – For tempering
Cumin seeds – Provides flavour, helps with digestion
Fenugreek seeds – Although added small amount, provides an excellent flavour
Curry leaves – For flavour
Oil
Salt

Please see recipe card beneath for precise portions.

Step-by-step photos

Lets see make Biryani salan with step-by-step photographs.

Prep works:

Soak Tamarind firstly, in half cup scorching water for half-hour and smash nicely together with your fingertips to extract pulp. Lower the chillies diagonally and maintain it prepared.

In a pan, firstly dry roast peanuts, then in medium flame, add sesame seeds. Roast till it’s golden and fragrant.

After that, add desicated coconut and roast till it turns golden, taking care to not burn it.

Take away to chill down. As soon as cooled, place it in a mixie.

Then grind it easily with water to a paste. Maintain apart

In the identical pan, add 2 tablespoons of oil. Place the chillies on it.

Prepare dinner in low flame with out altering the color a lot. Maintain turning/ tossing to make sure even roasting. Take away and maintain apart.

After that, warmth 2 tablespoons of oil and splutter mustard, adopted by purple chilli, fenugreek seeds, cumin seeds and curry leaves.

Then add sliced onion and fry till delicate and golden.

After that, add ginger garlic paste and provides it a fry in low warmth.

Then add all of the spice powders – turmeric, purple chilli powder, coriander seeds powder, roasted cumin seeds powder, salt and jaggery.

Give it a fast combine, take care to not burn the spices. So maintain the flame in low.

After that, sauteed chilli.

After that, add tamarind extract.

Then add floor paste and alter water (whole 1 & ½ to 1 & ¾ cups). Combine nicely and convey to boil

After that, add salt as wanted and jaggery.

Combine nicely and convey to boil.

Simmer for 12 to fifteen minutes or till oil floats on high. Stir twice in between.

Change off the flame as soon as the gravy is homogenous and chilli is cooked.

Take pleasure in Mirchi ka salan with Dum Biryani or plain rice, chapati.

Substitutions & Variations

Chilli – Bajji chilli and Bhavnagiri chilli works for this, however any massive selection inexperienced chilli like Padron peppers or Jalepeno pepper works too. If you do not need to make use of chilli, use Capsicum or Brinjal.
Tamarind – You need to use tomato too if you do not need tangy and a fan of delicate style.
Onion – It’s also possible to make with out onion. In that case, double the components for grinding for base gravy.

Even when your reader does not observe a particular food regimen (eg. gluten free), they might have pals or household that they are cooking for that would use this. That is additionally an excellent thought to hyperlink out to a different blogger with the same recipe that matches a distinct food regimen.

My Notes

I added sliced onion. However if you’d like extra smoother trying gravy, chopping it finely or after sauteeing, grinding together with peanut, sesame, coconut might help. We at house love onion sliced, so it is your private desire.
You may double the amount of components we roast and grind for a extra thick and richer gravy. Specifically if you’re an enormous fan of nutty taste in your curry.

Storage

Mirchi Ka Salan stays good for couple of days in fridge. Simply add a splash of water whereas reheating.

Prime Tip

The great thing about the gravy is the oil that floats on high. I used ¼ cup (4 tablespoons) of oil, but I didn’t get the oily end. If you’d like the look, you possibly can add a teaspoon of Kashmiri chillies in oil on low warmth, add to the highest of the gravy. It will look precisely like how in the event you use extra oil.

Different motive which will also be the rationale for oil not floating on the highest:

Not boiling lengthy sufficient/ cooking lengthy sufficient.

Ensure to steadiness the tanginess with tamarind, in any other case the spiciness will likely be not balanced.

FAQ

What’s Mirchi Ka Salan made from?

The curry consists of Bajji chilli (Scorching banana peppers), peanuts, sesame seeds, dry coconut, tamarind, Spice powders and Ginger garlic paste as primary components.

Recipe card