Mirch ka Salan | How to make Mirch ka Salan

By Tanuja G  |  20th Nov 2015  |  
1 review Rate It!
  • Mirch ka Salan, How to make Mirch ka Salan
Mirch ka Salanby Tanuja G
  • Prep Time

    0

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

112

1





About Mirch ka Salan

This is one of those exquisite recipes that is famous in the entire Hyderabad and Telangana regions. Be it biryani or bagara rice, mirch ka salan is a wonderful accompaniment.

Mirch ka Salan is a popular aromatic and delicious dish. You can try making this amazing Mirch ka Salan in your kitchen. This recipe requires few minutes for preparation and 25 minutes to cook. The Mirch ka Salan by Tanuja G has detailed steps with pictures so you can easily learn how to cook Mirch ka Salan at home without any difficulty. Mirch ka Salan is enjoyed by everyone and can be served on special occasions. The flavours of the Mirch ka Salan would satiate your taste buds. You must try making Mirch ka Salan this weekend. Share your Mirch ka Salan cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Tanuja G for inputs. In case you have any queries for Mirch ka Salan you can comment on the recipe page to connect with the Tanuja G. You can also rate the Mirch ka Salan and give feedback.

Mirch ka Salan

Ingredients to make Mirch ka Salan

  • 1 cup of peanuts
  • 1/2 cup of sesame seeds
  • 1/2 cup of dessicated coconut
  • 1 lemon sized tamarind
  • 2 teaspoons of ginger garlic paste
  • 2 teaspoons of coriander seeds powder
  • 2 teaspoons of cumin seeds powder
  • a sprig of curry leaves
  • 1/4 cup of oil
  • A pinch of turmeric powder.
  • 1-2 teaspoons of red chilli powder.
  • Salt to taste.
  • a pinch of fenugreek seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 10-12 thick green chillies

How to make Mirch ka Salan

  1. Fry peanuts, sesame seeds and desiccated coconut separately in a pan. Fresh coconut or dried coconut can be used instead of desiccated one.
  2. In a mixie, grind all the three to a coarse paste. Use just enough water. Do not dilute.
  3. Add mustard seeds. Let it splutter.
  4. Add methi seeds, cumins seeds and fry for 5-7 seconds.
  5. Add curry leaves and fry them for 10 seconds.
  6. Add ginger garlic paste, cumin seeds powder, coriander seeds powder, turmeric powder, red chilli powder and roast till raw smell is gone.
  7. Add the paste. Mix well and dilute it with water.
  8. Simmer it for 10-12 minutes. Constant stirring is needed as the paste tends to stick to the bottom.
  9. Check if oil has started to leave from the sides. If not, simmer for few more minutes.
  10. In the meanwhile, soak tamarind and extract its juice. Discard the veins and seeds.
  11. Add this to the pan and stir well. Let it simmer for 5 more minutes.
  12. Wash and pat dry green chillies.
  13. Make a slit in each of them and either deep fry or shallow fry them.
  14. Add these to the pan. Let it simmer for 5 more minutes.
  15. Turn off the flame.

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Zakaiya Badshah2 years ago

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