Mirchi ka salan recipe | How to make hyderabadi mirchi ka salan recipe

Mirchi ka salan recipe: a popular chilli and peanut based curry recipe which is typically served as a side dish to hyderabadi biryani recipe.Basically salan recipe is a delicacy to hyderabad,andhra pradesh and it is mainly prepared from peanut, coconut,sesame seeds and tamarind juice.

Salan recipe is a traditional gravy recipe which was typically prepared in religious events and muslim weddings. However now it is widely accepted and is a must side dish curry whenever the biryani recipes are ordered in any restaurant.Salan as a side dish to biryani compared to mirchi ka salan as i find it less spicy compared to the later.

While the preparation is extremely simple, but few points for considerations for a perfect salan recipe. Firstly, i always recommend to dee-seed the green chilies before using in the gravy. If you prefer to have a spicy then you may keep them, otherwise dee-seeding them is a wise option. secondly, and more importantly the consistency of the salan recipe is very important. Mirchi ka salan recipe should always be competitively thicker and avoid making it watery.

A simple mirchi ka salan recipe recipe:

prep time      cook time       total time                                                     
 10 mins          20  mins       30 mins

INGREDIENTS:

For masala:

4 tbsp peanuts / groundnuts

2 tbsp sesame seeds 

2 coriander seeds

1 tbs cumin seeds

2 tbsp dry coconut (optional)

1 inch ginger / adrak, roughly chopped

3 cloves garlic / lasun

4  green chilies, less hot

1/2 cup water, as required to blend

                       

Other ingredients:

3 tbsp oil
10 mirchies

1/2 tbs mustard seeds
cumin seeds - 1/2 tbs
fenugreek seeds - 1/4 tbs

1 spring curry leaves / kadi patta

1 medium sized onion, finely chopped
2 green chilly slitted

1/2 cup tamarind water

1/2 tbs red chilly powder

1/2 tbs garam masala 

salt to taste

1/2 tsp jaggery 

2 cups water, as required to adjust consistency

2 tbsp coriander leaves, finely chopped

Instructions ( 1 cup =255 ml)

STEP BY STEP PHOTOS TO MAKE MIRCHI KA SALAN RECIPE:

.Firstly, dry roast peanuts for 2 minutes then add coriander seeds,cumin seeds dry roast for a minute add sesame  seeds after 2 minutes switch off the flame. Do not brown them.Allow it to cool down.

.Transfer to a blender also add ginger and garlic, green chilly,salt add water as required and blend to  smooth paste. keep aside.

.Wash green chilly and dry them in a clean cotton cloth and slit the mirchi in a center.I always  recommend to dee-seed the green chilies before using in the gravy. If you prefer to have a spicy then  you .keep them, otherwise dee-seeding them is a wise option.

.In a kadai heat oil for deep fry  and deep fry green chilly  untill as shown in the pictures below.keep  aside.

.Heat 3 tbs oil in a wide kadai Now add mustard sedds,cumin seeds and fenugreek sedds saute for 2  minutes and add green chilly,onion and curry leaves saute till onions are transparent and light
 brown and add red chilly powder,salt, turmeric powder,garam masala cook it for 2 minutes.

. Furthermore, add prepared masala paste and cook untill the oil separate from the paste now add      chopped cilantro,and mint after 2 minutes of cooking add tamarind water, jaggery and mix well
 and add 2 cups of water,cover and simmer for 30 minutes.

.Further place the fried chilies into salan and also add coriander leaves.cover and simmer for 5  minutes.

.Finally, serve mirchi ka salan with biryani or roti.