Hyderabadi Mirchi Ka Salan Recipe | Biryani Salan
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4.8
60 reviews
Excellent
Hyderabadi Mirchi Ka Salan Recipe | Biryani Salan
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A Hyderabadi special, Mirchi Ka Salan is a lightly spiced, creamy and slightly tangy curry made with green chillies in a gravy base of nuts, seeds and aromatics. This dish is a must-have with a Biryani in Hyderabad.
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Ingredients
For mirchi ka salan
- 10 to 12 green chilies or 5 to 6 large sized chillies - which are not of the hot variety
- 1 tablespoon tamarind soaked in ⅓ cup hot water
- 1.5 to 2 cups water or as required
- ½ teaspoon mustard seeds
- ½ teaspoon nigella seeds (kalonji)
- ½ teaspoon cumin seeds
- 8 to 10 curry leaves
- 5 tablespoons oil
- salt as required
- 1 tablespoon Coriander leaves (chopped)
For the masala paste
- ¼ cup desiccated coconut (unsweetened)
- ¼ cup peanuts - roasted
- 1.5 tablespoons white sesame seeds
- ⅓ cup onions - thinly sliced or 1 medium-sized onion
- 2 to 3 garlic cloves (medium-sized)
- 1 inch ginger
- ½ teaspoon red chili powder or cayenne pepper
- ½ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon garam masala
- ½ cup water - for grinding or add as required
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Instructions
Preparing masala paste
- In a pan add 1 tablespoon oil.
- Add sliced onions. Stirring often sauté onions until lightly browned.
- Next add the desiccated coconut. Mix and sauté until the coconut turns light golden.
- Later, add roasted peanuts and sesame seeds to this mixture and roast for 1 to 2 minutes on low heat
- Make a smooth paste of the above roasted mixture with garlic cloves, ginger and all the ground spice powders with ½ cup water.
Make tamarind water
- In a small bowl, soak tamarind with ⅓ cup hot water for 20 to 30 minutes.
- When the tamarind has softened, squeeze the tamarind pulp in the water in the bowl. Keep the tamarind water aside.
Preparing green chillies
- Remove the green chilli crowns or you can also keep them intact.
- Rinse and wipe dry the green chillies.
- Slit the chillies vertically, but do not break them. You can opt to remove the seeds from the chillies if you prefer.
- Heat about 2 tablespoons oil in a pan. Fry the chillies lightly until you see some blisters on them.
- Remove and drain on kitchen paper towels.
Making mirchi ka salan
- Now, in the same pan add 2 tablespoons oil. Fry the mustard seeds on low heat till they crackle.
- Then, add nigella seeds, cumin seeds and curry leaves. Fry for a minute.
- Add the ground masala paste. Sauté for 3 to 4 minutes on low to medium-low heat or till the oil floats on the top and sides of the masala.
- Now, add tamarind pulp and 1.5 or 2 cups water. Stir to combine. Simmer for 5 minutes on low to medium-low heat.
- Add fried green chilies, salt and simmer for 5 to 6 minutes more.
- Garnish with coriander leaves.
- Serve Mirchi Ka Salan hot with veg biryani, plain steamed rice or any Indian flatbread.
Notes
- To make a less spicy dish, use milder variety of chilies. You could also use a mix of hot chillies and the mild ones to make a slightly spicy curry.
- If make the curry with the hotter variety of chilies, it will become very spicy. So, avoid making this recipe with extra fiery and hot green chilies.
- Opt to remove and discard the seeds from the chilies if you prefer.
- Do give a slit or cut to the chillies before lightly frying them.
- Use only fresh peanuts for the masala paste in the salan recipe. Rancid peanuts will spoil the taste. Remember to use roasted peanuts. You can roast peanuts in a frying pan or in the oven until crunchy.
- Skip nigella seeds, if you do not have them.
- You could also make the curry with vegetables of your choice instead of green chillies.
- Any leftover Mirchi ka Salan can be stored for about 1 to 2 days in the refrigerator.
Nutrition Information
Show Details
Calories
315kcal
(16%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
27g
(42%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
18g
Sodium
681mg
(28%)
Potassium
175mg
(5%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
155IU
(3%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.05mg
Vitamin B3 (Niacin)
25mg
Vitamin B6
0.1mg
Vitamin C
55mg
(61%)
Vitamin E
8mg
Vitamin K
1µg
Calcium
61mg
(6%)
Vitamin B9 (Folate)
251µg
Iron
1mg
(6%)
Magnesium
42mg
Phosphorus
80mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 18g | 90% |
| Sodium | 681mg | 28% |
| Potassium | 175mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 155IU | 3% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.05mg | |
| Vitamin B3 (Niacin) | 25mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 55mg | 61% |
| Vitamin E | 8mg | |
| Vitamin K | 1µg | |
| Calcium | 61mg | 6% |
| Vitamin B9 (Folate) | 251µg | |
| Iron | 1mg | 6% |
| Magnesium | 42mg | 11% |
| Phosphorus | 80mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
60 reviews
Excellent
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