The Mirchi Ka Salan recipe is a gravy-based dish, served as a coupling with Hyderabadi biryani. During Hyderabadi marriages and family functions, the Salan dish is accompanied with Vegetarian or Non-vegetarian Biryani dishes. However, it can also be relished with roti, parathas or plain long-grained rice.
The gravy has a medium consistency and some ingredients added during its preparation include green chilies, sesame seeds, peanuts and coconut paste. The addition of yogurt is optional.
Scroll down further for the recipe of Mirchi Ka Salan.
Mirchi Ka Salan: Instructions
- Desiccated coconut: 1 Tbsp
- Peanuts: 2 Tbsp
- Green chilly: 5-6 Nos
- Ginger-garlic paste: 1 Tsp
- Onion: 1 Nos (thin slices)
- Sesame seeds: 1.5 Tbsp
- Cumin seeds: ½ Tsp
- Mustard seeds: ½ Tsp
- Curry leaves: 1 sprig
- Garam masala: ½ Tsp
- Tamarind: 1 ball (small)
- Water: 1.5–2 Cups (or as required)
- Oil: 1.5–2 Tbsp
- Salt: to taste
- Red chili powder: to taste
Mirchi Ka Salan: Preparation
- Soak the tamarind ball in warm water for 15-20 minutes. After that, the ball can be squeezed, and the juice can be collected with the help of a sieve. Keep aside.
- Slit green chilies and wash in running water. Set aside.
- Take a pan on the gas and dry roast the peanuts, sesame seeds and desiccated coconut separately. Continue roasting until the ingredients exude aroma, after which they should be allowed to cool.
Mirchi Ka Salan: Cooking Method
- Put the same pan on the gas and add oil. The onions can be added when the oil is heated. Sauté for few minutes until the onion slices are slightly browned.
- Now, splatter ginger-garlic paste in the pan and cook until the raw smell wears off. Then, turn off the gas and cool the pan contents.
- After that, the roasted ingredients and the pan contents must be blended in a mixer. Also, add 2 tbsp of water to prepare a coarse-textured paste.
- Using the same pan, heat a small quantity of oil on the gas. Stir in the green chilies and sauté for 2-3 minutes. Then, transfer the chilies from the pan into a plate. Set aside.
- In the pan, add additional oil if needed, and put mustard seeds and cumin seeds and cook until they crackle. Then, drop the curry leaves in the pan and sauté for a couple of seconds.
- The prepared paste along with water can now be mixed with the pan contents. Keep stirring the gravy at intervals and cook until the dish has a thin consistency. Ensure that there are no lumps and add sufficient water to avoid the same.
- Sprinkle the spice powders such as turmeric powder, red chili powder, and Garam masala. Also, pour the tamarind juice in the pan. Cook the pan contents for 8-10 minutes on simmering heat.
- The green chilies can then be mixed with the pan contents and cooked on low heat. The gravy will thicken, and the gas can be switched-off when the dish reaches the desired consistency.
Please Note: If yogurt is desired, then add 2 tbsp when spraying the spice powders.
If you like the dish to be hot and spicy, then adjust the red chili powder and green chilies accordingly. Read more recipes on our website. We welcome any feedback or suggestions and encourage you to share your cooking experience with us.