Mirchi ka Salan is a well-liked Hyderabadi spicy curry made with chillies simmered in tangy, nutty gravy of peanuts, sesame seeds and coconut. Also often known as Biryani Salan, it’s historically served with as accompaniment for Biryani, but in addition 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.
Check out my Gutti Vankaya Kura recipe and this Onion Raita recipe on this web site.
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I all the time wished to attempt Hyderabadi Salan. As quickly as I hear salan, I can not assist occupied with Salna that we make. After I made and tasted, I realised, they’ve completely totally different flavour profiles. I simply cherished 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 Green chilli curry.
Ingredients
Here are the elements wanted for Mirchi ka salan.
- Large inexperienced chilies – Bajji selection or Bhavnagiri chillies works finest for this recipe
- Onion – Gives physique to the gravy and pure candy style.
- Tamarind – Balances spice and provides a punch of tanginess
- Ginger garlic paste – Main flavour within the dish
- Red chilli powder – For spice
- Turmeric powder – Gives 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 – Gives physique, nutty flavour
- Sesame seeds – Main flavour within the gravy
- Coconut – Copra is added, use desiccated coconut. Adds quantity in addition to balances all of the tastes
- Mustard seeds – For tempering
- Cumin seeds – Adds flavour, helps with digestion
- Fenugreek seeds – Though added small amount, provides an amazing flavour
- Curry leaves – For flavour
- Oil
- Salt
Please see recipe card beneath for precise portions.
Step by step photos
Lets see the best way to make Biryani salan with step-by-step pictures.
Prep works:
Soak Tamarind firstly, in half cup scorching water for half-hour and smash nicely along with your fingertips to extract pulp. Cut the chillies diagonally and hold 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.
- Remove to chill down. Once cooled, place it in a mixie.
- Then grind it easily with water to a paste. Keep apart
- In the identical pan, add 2 tablespoons of oil. Place the chillies on it.
- Cook in low flame with out altering the color a lot. Keep turning/ tossing to make sure even roasting. Remove and hold apart.
- After that, warmth 2 tablespoons of oil and splutter mustard, adopted by pink chilli, fenugreek seeds, cumin seeds and curry leaves.
- Then add sliced onion and fry till comfortable and golden.
- After that, add ginger garlic paste and provides it a fry in low warmth.
- Then add all of the spice powders – turmeric, pink 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 hold the flame in low.
- After that, sauteed chilli.
- After that, add tamarind extract.
- Then add floor paste and regulate water (complete 1 & ½ to 1 & ¾ cups). Mix nicely and produce to boil
- After that, add salt as wanted and jaggery.
- Mix nicely and produce to boil.
- Simmer for 12 to fifteen minutes or till oil floats on prime. Stir twice in between.
- Switch off the flame as soon as the gravy is homogenous and chilli is cooked.
Enjoy Mirchi ka salan with Dum Biryani or plain rice, bagara chawal, chapati.
Substitutions & Variations
- Chilli – Bajji chilli and Bhavnagiri chilli works for this, however any giant selection inexperienced chilli like Padron peppers or Jalepeno pepper works too. If you don’t want to make use of chilli, use Capsicum or Brinjal.
- Tamarind – You can use tomato too if you don’t want tangy and a fan of delicate style.
- Onion – You can even make with out onion. In that case, double the elements for grinding for base gravy.
Even in case your reader does not comply with a selected food regimen (eg. gluten free), they could have mates or household that they are cooking for that might use this. This can also be an amazing thought to hyperlink out to a different blogger with an identical recipe that matches a special food regimen.
My Notes
- I added sliced onion. But if you would like extra smoother wanting 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 choice.
- You can double the amount of elements we roast and grind for a extra thick and richer gravy. In explicit if you’re a giant fan of nutty taste in your curry.
Storage
Mirchi Ka Salan stays good for couple of days in fridge. Just add a splash of water whereas reheating.
Top Tip
The great thing about the gravy is the oil that floats on prime. I used ¼ cup (4 tablespoons) of oil, but I didn’t get the oily end. If you need the look, you possibly can add a teaspoon of Kashmiri chillies in oil on low warmth, add to the highest of the gravy. This will look precisely like how for those who use extra oil.
Other motive which can be the rationale for oil not floating on the highest:
- Not boiling lengthy sufficient/ cooking lengthy sufficient.
Make certain to stability the tanginess with tamarind, in any other case the spiciness might be not balanced.
FAQ
The curry consists of Bajji chilli (Hot banana peppers), peanuts, sesame seeds, dry coconut, tamarind, Spice powders and Ginger garlic paste as major elements.
Recipe card
Mirchi ka Salan Recipe | Biryani Salan
Mirchi ka Salan is a well-liked Hyderabadi spicy curry made with chillies simmered in tangy, nutty gravy of peanuts, sesame seeds and coconut.
Ingredients
- 4-6 Bajji Chilli
- 1 teaspoon Ginger garlic paste
- 2 tablespoon Oil
- 1 tablespoon Tamarind
- ¼ teaspoon Turmeric
- ¼ teaspoon Cumin seeds powder
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander powder
- ½ teaspoon Jaggery
For Masala Paste
- 2 tablespoon Peanuts
- 1 tablespoon Sesame seeds white
- 2 tablespoon Dessicated coconut Copra used authentically
To mood
- ½ teaspoon Mustard
- 2 Dry pink chillies
- â…› teaspoon Fenugreek seeds
- 1 teaspoon Cumin seeds
- 1 sprig Curry leaves
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Instructions
-
Soak Tamarind firstly, in half cup scorching water for half-hour and smash nicely along with your fingertips to extract pulp. Cut the chillies diagonally and hold 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.
-
Remove to chill down. Once cooled, place it in a mixie.
-
Then grind it easily with water to a paste. Keep apart
-
In the identical pan, add 2 tablespoons of oil. Place the chillies on it.
-
Cook in low flame with out altering the color a lot. Keep turning/ tossing to make sure even roasting. Remove and hold apart.
-
After that, warmth 2 tablespoons of oil and splutter mustard, adopted by pink chilli, fenugreek seeds, cumin seeds and curry leaves.
-
Then add sliced onion and fry till comfortable and golden.
-
After that, add ginger garlic paste and provides it a fry in low warmth.
-
Then add all of the spice powders – turmeric, pink 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 hold the flame in low.
-
After that, sauteed chilli.
-
After that, add tamarind extract.
-
Then add floor paste and regulate water (complete 1 & ½ to 1 & ¾ cups). Mix nicely and produce to boil
-
After that, add salt as wanted and jaggery.
-
Mix nicely and produce to boil.
-
Simmer for 12 to fifteen minutes or till oil floats on prime. Stir twice in between.
-
Switch off the flame as soon as the gravy is homogenous and chilli is cooked.
Video
Notes
- I added sliced onion. But if you would like extra smoother wanting 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 choice.
