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Hyderabadi Mirchi Ka Salan Recipe

Asiya
A side dish especially made with biryani in Hyderabad...
4.23 from 9 votes
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Side Dish, veg curry
Cuisine Hyderabadi, Indian
Servings 4
Calories 1145 kcal

Ingredients
  

  • ¼ cup oil
  • 5-6 long and thick green chillies (any kind of big chilies)
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds (methi seeds)
  • ½ teaspoon kalonji seeds (onion seeds)
  • 7-8 fresh curry leaves
  • 1 teaspoon ginger garlic paste
  • 1 cup tamarind extracted pulp (lemon sized tamarind soaked and pulp extracted)
  • ½ cup water
  • salt to taste
  • ½ teaspoon red chili powder (optional)
  • 1 tomato, cut into two halves

For the masala:

  • 1 tablespoon dry coconut slices
  • 1 tablespoon peanuts (groundnuts)
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon sesame seeds
  • 1 large onion, sliced

Instructions
 

Dry roasting ingredients and making a paste:

  • Firstly, in a heated pan, dry roast each of them that is coconut, peanuts, coriander seeds, cumin seeds, sesame seeds.
  • Take them out.
  • In the same pan, add a teaspoon of oil, add sliced onions and roast for about 3-4 minutes until they turn very slight pink in color.
  • Allow all the ingredients to cool.
  • Add all the ingredients in a blender.
  • Add some salt, half a teaspoon of turmeric powder, half a cup of water and blend into a fine smooth paste.
  • Keep the paste aside for later use.

Cooking the salan:

  • In a cooking utensil, add oil and heat it.
  • Add the big green chillies, cover the lid and cook for about five minutes .
  • Lift up the lid, stir and cook for another five minutes or until the skin color of chili changes.
  • Be careful while roasting as the chilies may split up on face or cover the lid while roasting.
  • Once fried, take the chilies out which should be added in the later part.
  • In the same oil, add kalonji seeds/onion seeds, fenugreek seeds/methi seeds, mustard seeds and let them crackle or pop up,
  • Add fresh curry leaves, ginger garlic paste .
  • Saute for a minute.
  • Add the roasted masala paste which was blended.
  • Give a good mix.
  • Cover the lid and cook the masala for about 5-10 minutes.
  • Remove the lid, stir well and cook again until oil releases from the sides.
  • Add the tamarind extracted pulp, stir well.
  • Add half a cup of water.
  • Add red chili powder and salt according to the taste.
  • Stir well.
  • Add one tomato cut into two halves.
  • Add the fried green chillies into the curry, give a mix.
  • Cover and cook the curry for about 10-15 minutes on medium heat.
  • Stir in between and and let it simmer for another 10-15 minutes or until the gravy thickens slightly.
  • The curry should cook well with oil appearing at the sides.
  • Turn off the heat.
  • Serve in a bowl.
  • Serve it with biryani or roti.

Notes

  • When masala is cooking make sure it does not stick to the bottom or keep stirring as the masala is getting cooked.
  • The green chillies can also be shallow fried separately in oil and added while cooking the gravy. 
  • Red chili powder is optional and can be skipped if green chilies are giving the right flavor.
  • Always be careful while roasting chillies as they can burst up and splash on face.
  • Adding of tomato too is optional and can be skipped if the gravy is already tangy.
  • If the gravy is less tangy then add 1 cut tomato while cooking.

Nutrition

Nutrition Facts
Hyderabadi Mirchi Ka Salan Recipe
Amount Per Serving
Calories 1145 Calories from Fat 1116
% Daily Value*
Fat 124g191%
Saturated Fat 10g63%
Trans Fat 1g
Sodium 40mg2%
Potassium 317mg9%
Carbohydrates 10g3%
Fiber 5g21%
Sugar 1g1%
Protein 6g12%
Calcium 191mg19%
Vitamin C 2mg2%
Vitamin A 374IU7%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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