Mirchi ka salan

How to make mirchi ka salan – mirchi ka salan recipe

Every region/ place  has it own special delicacies and hyderabad is extremely famous for it spicy aromatic and flavorful biryani dishes.Authentic biryani dishes wheather its non veg or veg biryanis cooked with special spices are just  bliss  for biryani lovers or foodies.

Once I had veg biryani in famous hyderabad restaurant and I totally fell in love with accompaniment with the biryani and that's called as “mirchi ka salan”. What a dish it was , absolutely fabulous that i could not stop eating and that's when i decided to recreate this dish at home.After number of trail and error I could go near the taste of mirchi ka salan i had in hyderabad.

This dish is made using fresh Mirchi it's different type of chili which is big in size and less spicy/hot  in taste than green chili. Its cooked with selected spices and coconut,sesame and peanuts gravy.
As name of the dish is " mirchi ka salan"  sounds very hot and spicy dish, but actually it is not so ,the ingredients used for making it coconut,sesame and peanuts are absolutely healthy and makes it super tasty too.
It tastes excellent with biryani but i serve it with plain roti and my family loves this hyderabadi healthy dish the most.

Preparation Time :30min

Cooking Time :30min

Ingredients:

Mirchi (Big green chili) 8-10

Tamrind pulp 2 tb spoon

Coriander leaves chopped small bunch

Ginger small piece

Garlic cloves 3

Curry leaves 8

Peanuts 2 tb spoon

Sesame 2 tb spoon

Coconut grated 3 tb spoon

Turmeric powder 1/4 tea spoon

Chili powder 1/2 tea spoon

Coriander powder 1/4 tea spoon

Cumin seeds powder 1 tea spoon

Garam masala 1 tea spoon

Salt as per taste

Oil 4 tb Spoon

Water 2 cup

Directions to Cook :

1. Fry Green chili

Wash and deep fry or shallow fry green chilies with some oil. keep it aside.

2. For making gravy of Mirchi ka salan:

Roast peanuts ,sesame seeds separately.

3. Roast dry coconut and grind roasted coconut,sesame,peanuts ,ginger,garlic with some water to get fine paste .

4. Heat kadhai and pour oil in it.

5 .Add cumin seeds , mustard and asafoetida in oil after it gets enough hot to crackle seeds.

6. Add curry leaves in oil and saute.

7. Add ground masala paste and saute for 2 minutes.

8. Add cumin powder,turmeric,salt,coriander powder ,garam masala ,chili powder in kadhai and mix well.

9 . Add Tamrind pulp in kadhai and saute it.

10. Mix well all together and cook for 5 to 6 minutes .

11 .Add fried green chilies in masala cooked above and mix well.

12. Add salt and water as per required consistency.More water is required as this gravy thickens after cooking.

13. Cook for another 7-8 minutes on low flame and switch off the gas.

14. Mirchi ka salan is ready ,garnish with coriander leaves and serve with biryani /rice or roti.