Mirchi Ka Salan Recipe

Mirchi ka salan recipe  | Biryani salan | Biryani side dish | Mirchi salan | Hyderabadi Mirchi salan step by step pictures, and video recipe. Check out the Mirchi ka salan video in Tamil and Mirchi ka salan video in English. If you like the video pls SUBSCRIBE to my channel

Mirchi ka salan recipe  | Biryani salan | Biryani side dish | Mirchi salan | Hyderabadi Mirchi salan is a tasty Hyderabadi Cuisine special side dish prepared with chillies in creamy gravy. It is creamy, spicy, nutty, and slightly tangy,

What is Mirchi Ka Salan?

The term “Mirchi” refers to “Chilies” and “Salan” refers to  “gravy or curry”. Mirchi ka salan is a popular biryani side dish. A particular variety of green chilies are roasted and cooked in a tangy, creamy gravy.

Hyderabadi Mirchi salan

It is a traditional recipe prepared in Telangana cuisine-inspired grom Mughlai cooking. It was originally prepared for festivals, weddings, EID, etc.

What kind of chilies should I use for this gravy?

Traditionally baaji milagai | Mirchi is used for this gravy. Based on your spice tolerance you can use any variety of pepper such as serrano peppers/poblano/jalapeno/anaheim. Avoid extremely spicy chilli as that will affect the taste

Can I skip deseeding the chilli?

I would recommend deseeding the chillies. Use a sharp knife to prick the hole and carefully deseed.

Should I saute chillies first then prepare gravy?

Yes, always saute then prepare the gravy. Sauteeing green chilli till skin color changes makes the best Mirchi ka salan

Can I use regular chilli powder?

Yes, but adjust according to your spice level. Kashmiri chilli powder gives a nice color to the gravy so I prefer using it

Can I use tomato?

Yes but in that case reduce tamarind.

What tastes best with Mirchi salan?

Biryani is the best combo with salan. In our home, we like pairing it with pulao varieties, paratha varieties

Gutti vankaya kura

Bajji milagai rasam

Ingredients 

To roast

1 tablespoon poppy seed

2 tablespoon sesame seed

1/4 teaspoon fenugreek seeds

5 garlic

1/4 cup coconut

2 tablespoon peanuts

Roast Mirchi

3 tablespoon sesame oil

10 Mirchi, deseeded

Temper

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

Few curry leaves

Gravy

1 + 1/2 cup of onion

1 tablespoon chilli powder

1/2 teaspoon coriander powder

1/8 teaspoon Turmeric powder

1 cup + 1/4 cup thin tamarind extract

Required salt

1/2 teaspoon ginger powder

1 cup of water

Jaggery

Coriander leaves few

How to make Mirchi Salan with step by step pictures

• Firstly add poppy seeds, sesame seeds, fenugreek seeds, and garlic to a wide pan

• Saute them well till the sesame seeds pop

• Turn off the stove and add coconut; peanuts

• Cool completely. Transfer to a mixie jar, add water and grind

• Wash chillies and dry them well
• After chillies are completely cool prick them and deseed

• Add oil to a pan and turn on the stove in medium flame

• When oil is hot add deseeded chilli and saute well for 4-5 minutes till skin color changes

• Transfer to a plate

• Add mustard seeds and cumin seeds to the same pan and let them splutter

• Furthermore, add curry leaves

• Add onion and mix well. Saute till onion turns translucent

• Furthermore add turmeric powder, Kashmiri chilli powder, and coriander powder; mix well

• Add tamarind water, salt, ground paste, water, ginger powder, and chillies ; mix well bring to boil

• Furthermore, add Kashmiri chilli powder and mix well

• Cover and cook for 15 minutes mix well in between

• Add jaggery and peanut oil; cook for 5 minutes

• Finally, add  coriander leaves and turn off the stove

Dry the washed chilies completely before roasting them

• Always deseed the chilli then prepare the gravy. Deseeding chilli might burn your finger so do it carefully with a knife
• Saute sesame seed and other ingredients in low- medium flame
• You can use ginger instead of ginger powder
• Always saute green chilli in a wide heavy-bottomed pan snd make sure the ladle is without any moisture
• Cooking gravy for 15 minutes in a low- medium flame makes it flavorful do avoid fast cooking
• Adjust water according to your preferred gravy texture

Gravy stays good for two days