Mirchi ka salan

Mirchi ka salan is the hyderabadi side dish, which is usually served with Hyderabadi mutton biriyani  or any hyderabadi biriyani. The spicy tangy curry goes well with different kinds of roti, pulao too.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves : 6


Salan chillies – 6

Sesame seeds, 1 tablespoon

Peanuts, 2 handfull

Grated coconut, 1 cup

Mustard seeds, 1/2 teaspoon

Cumin seeds, 1/2 teaspoon

Dry red chilly, 4

Curry leaves, few

Onion, 1 big size

Ginger garlic paste, 1 tablespoon

Hing, a pinch

Turmeric powder, 1/2 teaspoon

Red chilly powder, 1/2 teaspoon

Coriander powder, 1/2 teaspoon

Garam masala powder, 1/4 teaspoon

Tamarind pulp, of a lemon sized ball

Coriander leaves, few

Salt as per taste



Method :

In a pan, heat 1 teaspoon oil & roast peanuts, sesame seeds & coconut, one by one, till they turn light brown. Let them cool. Add little water and  blend them to a fine paste. Keep aside.

Heat 2 teaspoon of oil in a same pan, fry the slitted salan chillies for couple of minutes, till all sides are well fried. Keep them aside.

Heat 2 teaspoon of oil in a pan. Add mustard seeds, when it crackles, add cumin seeds, dry red chillies, curry leaves, thinly sliced onion. Saute well till onion turns golden brown.

Then add ginger garlic paste, hing n turmeric. Saute for 2 minutes. Then add red chilli powder, coriander powder, garam masala powder, coriander leaves. Saute for 2 minutes.

Then add the blended mixture, add 1/2 cup of water. Let it cook till oil oozes out. Then add tamarind pulp, salt, 1/2 cup water and let it cook till for 5 minutes. Check for consistency. Add water if needed.

After a good boil, add the fried chillies, mix gently. Cover the lid. Let it cook on medium heat for 5 minutes.

Mirchi ka salan is ready to serve with Hyderabadi mutton biriyaniany rice dishes & Roti/ Parathas.

Try our other Curry/ gravy recipes too!



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