Mirchi ka Salan, Hyderabadi Mirchi Ka Salan Recipe

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

मिर्ची का सालन, हैदराबादी मिर्ची के सलान की रेसिपी - हिन्दी में पढ़ें (Mirchi ka Salan, Hyderabadi Mirchi Ka Salan Recipe in Hindi)

Added to 241 cookbooks This recipe has been viewed 154017 times

A traditional Hyderabadi salan is made in a shallow wide flat bottomed handi. The salan is a sealed in this handi and kept on low fire to cook with all the flavours trapped inside to give that authentic rich taste. I have modified this recipe to suit our present day requirements, without compromising on the traditional flavours.

Most Hyderabadis serve Mirchi ka Salan with Biryani . However it can be eaten with Chapati or rice .

Add your private note

Mirchi ka Salan, Hyderabadi Mirchi Ka Salan Recipe recipe - How to make Mirchi ka Salan, Hyderabadi Mirchi Ka Salan Recipe

Tags

Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins Makes 6 servings (6serving )
Show me for servings

Ingredients

2 cups long green chillies (bhavanagari chillies), cut into thick strips
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1/4 tsp nigella seeds (kalonji)
6 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
2 tbsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chilli powder
1 tbsp tamarind (imli) pulp
2 tbsp chopped coriander (dhania)
5 tbsp oil
salt to taste

To Be Ground Into A Dry Peanut-sesame Powder
2 tbsp roasted peanuts
2 tbsp sesame seeds (til) , roasted
1 tbsp cumin seeds (jeera) , roasted

To Be Ground Into A Paste
6 cloves of garlic (lehsun)
12 mm ( 1/2") piece of ginger (adrak)
1/2 cup chopped onions
1 cup chopped tomatoes
3 tbsp grated coconut

Method

Wash and slit the green chillies. Remove the seeds and fry in hot oil until they turn whitish in colour. Remove and keep aside.
In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves.
When the seeds crackle, add the paste and cook for 2 minutes. Add the turmeric powder, coriander-cumin seed powder, chilli powder and powdered peanut-sesame mixture. Cook over a medium flame, stirring continuously until the oil separates.
Add 2 cups of water and tamarind pulp and bring it to a boil.
Add the fried green chillies, coriander and salt and simmer until the gravy thickens.
Serve hot.