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.
Hyderabadi Mirchi Ka Salan
Mirchi ka salan was always in my to do list. But somehow i almost forgot about it. But couple of days back one of my viewer asked me to share the recipe. Luckily i had all the ingredients mainly green chillies on hand so i tried the curry the next day itself.
Ingredients for Hyderabadi Mirchi Ka Salan
- Oil - 5 tblspn
- Mustard Seeds / Kaduku - 1 tsp
- Fennel Seeds / Saunf / Sombu - 1 tsp
- Cumin Seeds / Jeerakam - 1 tsp
- Cinnamon / Pattai - 1 inch stick
- Curry leaves - a sprig
- Onion - 1 medium size chopped finely
- Ginger Garlic Paste - 1 tbsp
- Green Chillies - 8 to 10 (long variety)
- Chilli Powder - 2 tsp
- Coriander Powder / Malli podi - 1 tbsp
- Cumin Powder / Jeera podi - 1 tsp
- Garam Masala Powder - 1 tsp
- Salt to taste
- Sugar / Jaggery to taste
- Tamarind - a small gooseberry size
- Curd / yogurt - ¼ cup
For Roasting & Grinding:
- Peanuts - 1.5 tbsp
- Sesame Seeds - 1.5 tbsp
- Coconut - 2 tbsp grated
Hope you will give this a try and let me know how it turns out for you..
How to Make Hyderabadi Mirchi Ka Salan
- 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.
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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.
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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
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| Take all your ingredients |
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| Start by dry roasting peanuts |
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| once it start to turn darker |
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| add in sesame seeds, i used a mix of white and black |
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| some coconut |
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| roast them for few minutes |
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| remove it to a plate |
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| now take this in a blender |
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| make it into a smooth puree |
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| Now lets work with the chillies..I used long variety |
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| slit them open |
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| remove the seeds |
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| heat a good amount of oil in a pan |
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| add in chillies |
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| fry for few minutes |
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| remove to a plate |
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| Now in the same oil, add in fennel, mustard and cumin seeds along with a stick of cinnamon |
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| add in curry leaves |
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| add in chopped onions |
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| saute them |
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| cook till they turn golden |
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| now add in ginger garlic paste, a little chilli powder fell over it, hence the colour |
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| saute for a min |
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| add in all the spice powders |
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| saute for a min |
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| look at the lovely colour |
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| now add in the ground masala |
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| i washed the mixer with some water and poured it in as well |
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| mix well |
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| add in curd |
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| jaggery |
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| salt |
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| and tamarind pulp |
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| bring this whole thing to a boil |
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| cover this with a lid and simmer till oil floats on top |
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| look how dark the colour has turned |
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| now add in chillies |
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| cover and simmer for few more mins |
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| now the chillies are cooked |
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| done |
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| serve |
Anonymous
Can I use banana peppers instead? ?
Aarthi
@Anonymousyes u can use
Sana Tiwana
Thank you so much for all the lovely recipes.
Priya Mohan
Can we avoid coconut? what can we replace mam?
Aarthi
It is essential for the texture. But if you want to skip it you can use extra poppy seeds