Hyderabadi Mirchi Ka Salan Recipe

How to Make Hyderabadi Mirchi Ka Salan

1. Start by dry roasting peanuts till it changes colour, add in sesame seeds and coconut and roast for few more mins.
2. Take this in a blender and make it into a fine puree.
3. Slit chillies and remove the seeds.
4. Heat oil in a pan, drop chillies in and fry till it is blistered. Remove to a plate and set aside.
5. Now in the same oil, add in all whole spices, curry leaves and saute for a min.
6. Add in onions and cook till golden.
7. Then add in ginger garlic paste and saute for a min.
8. Add in all spice powders and mix well.
9. Add in the ground masala, water, tamarind, curd, salt and jaggery.
10. Bring this to a boil, cover and simmer for 20 mins, till oil separates.
11. Now add in chillies and cover and simmer for 10 more mins till chillies are cooked.
12. Serve.

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Hyderabadi Mirchi Ka Salan Recipe

Hyderabadi Mirchi Ka Salan Recipe with step by step pictures. This recipe has a mixed taste of spicy, sour, hot and also has a tangy flavor. It goes well with Biryani.

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 6 servings

Calories: 173kcal

Ingredients

• ▢ 5 tbsp Oil
• ▢ 1 tsp Mustard Seeds / Kaduku
• ▢ 1 tsp Fennel Seeds / Saunf / Sombu
• ▢ 1 tsp Cumin Seeds / Jeerakam
• ▢ 1 inch stick Cinnamon / Pattai
• ▢ a sprig Curry leaves
• ▢ 1 medium size Onion chopped finely
• ▢ 1 tbsp Ginger Garlic Paste
• ▢ 8 to 10 Green Chillies long variety
• ▢ 2 tsp Chilli Powder
• ▢ 1 tbsp Coriander Powder / Malli podi
• ▢ 1 tsp Cumin Powder / Jeera podi
• ▢ 1 tsp Garam Masala Powder
• ▢ to taste Salt
• ▢ to taste Sugar / Jaggery
• ▢ a small gooseberry size Tamarind
• ▢ ¼ cup Curd / yogurt
• ▢ For Roasting & Grinding:
• ▢ 1.5 tbsp Peanuts
• ▢ 1.5 tbsp Sesame Seeds
• ▢ 2 tbsp Coconut grated

Instructions

• ▢
  Start by dry roasting peanuts till it changes colour, add in sesame seeds and coconut and roast for few more mins.
• ▢
  Take this in a blender and make it into a fine puree.
• ▢
  Slit chillies and remove the seeds.
• ▢
  Heat oil in a pan, drop chillies in and fry till it is blistered. Remove to a plate and set aside.
• ▢
  Now in the same oil, add in all whole spices, curry leaves and saute for a min.
• ▢
  Add in onions and cook till golden.
• ▢
  Then add in ginger garlic paste and saute for a min.
• ▢
  Add in all spice powders and mix well.
• ▢
  Add in the ground masala, water, tamarind, curd, salt and jaggery.
• ▢
  Bring this to a boil, cover and simmer for 20 mins, till oil separates.
• ▢
  Now add in chillies and cover and simmer for 10 more mins till chillies are cooked.
• ▢
  Serve.

Nutrition

Serving: 1g | Calories: 173kcal | Carbohydrates: 8g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 1mg | Sodium: 218mg | Potassium: 93mg | Fiber: 3g | Sugar: 3g | Vitamin A: 208IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 1mg

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Hyderabadi Mirchi Ka Salan Recipe Step by Step