Hyderabadi Mirchi Ka Salan Recipe is the most authentic recipe in Hyderabad made with Mirchi that is green chillies and relished along with Biryani.
Mirchi Ka Salan is perfect with below biryani recipes:
- Hyderabadi Vegetable Dum Biryani
- Hyderabadi Egg Biryani
- Mutton Biryani recipe
- Hyderabadi chicken dum biryani
- hyderabadi mutton biryani
- veg biryani in cooker
- chicken biryani recipe
- lucknowi biryani with chicken
- how to make chicken biryani
Mirchi Ka Salan is a hyderabadi spicy chilli curry made with long, thick and big green chillies with some masala paste and it goes really well with Biryani.
In Hyderabad, Biryani is incomplete without Mirchi Ka Salan and Bagara Baingan. They both go hand in hand. The Salan is very spicy, tangy and full of aromatic flavors into the dish.
Ingredients required to make this paste:
- The masala that goes into making curry is a paste of roasted coconut, peanuts, sesame seeds, roasted onions, cumin seeds and mustard seeds.
- This is the basic paste that is used to make most of the gravy side dishes for biryani in Hyderabad and also to make masala gravies using capsicum, brinjal or green chillies.
- It is not really necessary to use all the mentioned masala ingredients as some do not tend to eat heavy masala gravies.
- One can skip adding sesame or onion paste into the gravy. Or we can alter skipping one or the other mentioned ingredient as per one’s choice. Some are allergic to peanuts and they can skip adding roasted ground nut while making the gravy.
- Generally, the recipe mentioned here is almost similar to the one made in Hyderabadi weddings or during several occasions or in Hyderabadi restaurants.
How to get the tangy gravy:
The tangy taste to the dish comes out only by adding tamarind pulp to the salan. In biryani gravies, adding of tamarind extract to get the slight sour taste in gravy is a must and without tamarind the gravy gets too heavy to be served.
The mirchi ka salan recipe which I am posting here is the traditional and authentic hyderabadi mirchi ka salan which I am sure would be liked by my readers.
The mirchi ka salan is sometimes eaten along with roti in Hyderabad and it is a common sight to see hyderabadis eating the curry with rotis.
Other veg recipes of india to be tried with rice or roti are drumstick curry, eggplant curry, cauliflower curry, aloo palak, aloo methi , matar paneer , paneer butter masala recipe, paneer tikka masala recipe, punjabi chole recipe, baingan masala, bhindi masala, bhindi ki sabji etc…
The recipe is made during eid and served with biryani along with desserts such as hyderabadi double ka meetha or sheer khurma during lunch or dinners. When weddings are attended, this is the most common side dish we come across on the muslim wedding platter.
The spicy taste that comes out in the dish is only because of the long thick chillies which are fried and added to the salan. ‘Salan’ is just a hindi term as ‘curry’ is in english.
Coming from Hyderabadi background I take pride in showcasing different hyderabadi recipes which are still popular in hyderabad and it is our duty to keep the cuisine alive.
Check out other recipe collections below:
- ramazan recipes collection
- mutton recipes collection
- chicken recipes collection
- iftar recipes
- snacks recipes
- indian drinks recipes
The slight greenish touch to the delicacy comes only by adding green chillies and is a must try dish for biryani. So lets take a look on making Hyderabadi mirchi ka salan recipe for biryani.
Hyderabadi Mirchi Ka Salan Recipe:
Hyderabadi Mirchi Ka Salan Recipe
- 100 gms long and thick green chillies
- salt to taste
- 1/2 tsp turmeric powder
- 2 tsp ginger garlic paste
- 1 lemon sized tamarind extracted pulp
- 1 to mato cut into two halves
- 1 tsp mustard seeds
- 1 tsp kalonji seeds onion seeds
- 1 tsp fenugreek seeds methi seeds
- 4 tbsp oil
For the masala:
- 1 tbsp dry coconut
- 1 tbsp peanuts
- 1 tbsp sesame seeds
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 medium sized onion thickly chopped
- Firstly, in a heated pan, dry roast each of them separately that is coconut, peanuts, sesame seeds, cumin seeds and coriander seeds.
- In the same pan add sliced onions, smear oil and roast for about two minutes.
- Allow all the ingredients to cool, add all the ingredients in a blender and blend them into a fine paste.
- To the paste add salt, turmeric powder and rest it aside.
- In a cooking utensil, add oil and heat it, add kalonji seeds, methi seeds, mustard seeds and let them crackle or pop up, add the green chillies, cover the lid and cook for about five minutes.
- Lift up the lid, stir and cook for another five minutes.
- Remove the chillies from the oil and put them aside.
- Add ginger garlic paste into the tempered cooking utensil, stir for few minutes, add the masala paste which was blended.
- Cook until oil appears at the sides or corners.
- Add the tamarind extracted pulp, stir well.
- Add one sliced tomato.
- Add little water if required and check for the taste of salt.
- Add the fried green chillies into the curry and let it simmer for about 10 - 15 minutes.
- The curry should cook well and when oil starts appearing switch off the flame.
- Serve in a bowl.
- Serve it with biryani or roti.
2.The green chillies can also be shallow fried in oil to make mirchi ka salan.
3.One can add a pinch of sugar if the salan is a bit tangy to the taste buds.