Mirchi ka Salan | How to make Step by step Hyderabadi Mirchi ka Salan recipe
Mirchi ka Salan (Curried Chilies) is a very popular Hyderabadi side dish is a mildly spicy, tangy, nutty and coconutty curry made with green chillies, is a complete flavour bomb in itself. This curried chiles makes an excellent pair with Hyderabadi Dum Biryani.
Servings: 6
Ingredients
- 250 gms Large Chilies (approx 10 large chilies) I used the mild variety of chilies, If you are using the spicy variety of use 100 gms of chillies and seed the chilies)
- 2 medium Onions sliced
- 1 tbsp Ginger-garlic paste
- 4 tbsp Peanut
- 5 tbsp Dessicated coconut
- 2 tbsp Sesame seeds
- 3-4 tbsp Tamarind paste
- 2-3 tsp Jaggery/sugar/sweetener
- 1 1/4 tsp Indian five spice (1/4 tsp each of cumin seeds, mustard seeds,nigella seeds, methi seeds, fennel seeds)
- 14-15 Curry leaves
- 1/2 tsp Turmeric powder
- 1/2-1 tsp Chilli powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- Salt as per taste
- 3-4 tbsp Sunflower oil/ Veg oil
Instructions
To prepare the Peanut-Coconut-Sesame paste
- Heat a pan on low flame. First add peanuts, and sauté for 20 seconds. Then add the desiccated coconut and sesame seeds and dry roast till its light brown in colour or until you get a lovely nutty smell.
- Now add it to a mixer grinder along with some water and grind init to a fine paste.
To prepare the Chilies
- Wash and dry the chilies.
- Now slightly slit the chilies slightly so that it does not burst open while frying but keep the stem intact. If you are using a spicer variety of chilli then remove the seeds form the chillies.
- Heat 2 tbsp of oil on a pan and fry the chilies till it is lightly browned all over. Drain the oil and remove from the heat and keep it aside.
To make the Mirchi ka Salan
- In the same pan add the rest of the oil and heat on medium flame.
- Now add Indian 5 spice (1/4th tsp each of cumin seeds, mustard seeds, methi seeds, fennel seeds, nigella seeds) and sauté until it splatters.
- Toss in the curry leaves and slices onions and fry until golden brown.
- Add the ginger-garlic paste and sauté for few minutes or until the raw smell disappears.
- Now add the turmeric powder, chilli powder, cumin powder, coriander powder, salt and sauté for few seconds.
- Add the tamarind paste and continue frying for 8-10 seconds.
- Add in the peanut-coconut-sesame paste to the masala and mix everything well.
- Now add jaggery/sugar/sweetener along with 2/3 cup of water and mix everything well.
- Cover and cook on medium heat for 8-10 minutes stirring intermittently until you see the oil separating from the masala.
- Check the seasoning. Add salt or jaggery/sugar/sweetener if needed.
- Now add the fried chilies and 1/2 cup of water and simmer for another 5-6 minutes.
- Garnish the the mirchi ka salan with coriander leaves and serve it hot with this quick Chicken Biryani or Jeera rice or Egg Biryani.
Notes
**I used the large mild variety of chilies so I did not use seed the chilies. If you are using the spicy variety of use 100 gms of chillies and seed the chilies or the curry will be extremely spicy)
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