Mirchi ka Salan - Classic Hyderabadi Green Chilli Curry | How to make Mirchi ka Salan - Classic Hyderabadi Green Chilli Curry

By Lubna Karim  |  12th Apr 2018  |  
5 from 1 review Rate It!
  • Mirchi ka Salan - Classic Hyderabadi Green Chilli Curry, How to make Mirchi ka Salan - Classic Hyderabadi Green Chilli Curry
Mirchi ka Salan - Classic Hyderabadi Green Chilli Curryby Lubna Karim
  • Prep Time

    20

    mins
  • Cook Time

    45

    mins
  • Serves

    6

    People

19

1

About Mirchi ka Salan - Classic Hyderabadi Green Chilli Curry Recipe

You can find Mirchi ka Salan as quintessential part of 'Hyderabadi Weeding/Party Food Menu'. This is often served as side dish with biryani. This delicious, spicy and tangy combination of flavoursome mirchi ka salan is treat to taste buds. Do try this...I am sure you gonna end licking your fingers...

Mirchi ka Salan - Classic Hyderabadi Green Chilli Curry

Ingredients to make Mirchi ka Salan - Classic Hyderabadi Green Chilli Curry

  • 10 long, straight and medium thick Green chilies
  • 4 cloves Garlic, peeled
  • 2 medium onions, sliced
  • 5 tbsp. peanuts
  • 3 tbsp. white sesame seeds
  • 1 tbsp. dry coconut powder, optional
  • ½ tbsp. roasted coriander powder
  • 50 gms. tamarind, washed and soaked in 1 cup of water for 30 minutes
  • 1 ½ tbsp. Red chili powder
  • ½ tbsp. turmeric powder
  • salt as per taste
  • ½ tbsp. sugar
  • ½ cup oil

How to make Mirchi ka Salan - Classic Hyderabadi Green Chilli Curry

  1. Wash green chilies and using a clean kitchen towel wipe them dry. Using a knife make a small slit in the middle of the chilies. Set them aside.
  2. Squeeze tamarind in water for 4-5 minutes. Run this water through sieve and set aside.
  3. In a skillet or kadai, dry roast peanuts on low flame for 10-15 minutes by stirring continuously until the skin of peanuts turn brown and fragrant. Remove on a kitchen plate and leave to cool.
  4. In the same skillet, dry roast sesame seeds. (As the skillet is hot, the sesame will get roasted in 2-3 minutes, so be careful, otherwise sesame seeds will get burnt). Remove into a mixer jar.
  5. If using dry coconut powder or slices, then dry roast until it turns light brown. Add this also to the mixer jar with sesame seeds.
  6. Remove the skin from the peanuts by gently rubbing between your palms and fingers. Now add these peanuts to the mixer jar along with cloves of garlic.
  7. Add oil and fry sliced onions until they turn nice golden. Using a slotted spoon, drain the excess oil, and remove in to a kitchen plate.
  8. Make a coarse paste of roasted peanuts, roasted sesame seeds, roasted dry coconut and cloves of garlic. Now add fried onions and make a fine paste by adding 4-5 tbsp. of water if required.
  9. In the remaining oil (oil remaining after frying sliced onions) fry green chilies by stirring continuously until they start to change color. Drain and set aside.
  10. Now add the above ground masala along with red chili powder, turmeric powder, coriander powder and salt. On medium flame, by stirring in between fry the masala until it starts to leave the sides of the cooking vessel. (15-20 minutes)
  11. Add green chilies and gently coat them with masala using spoon. To this add tamarind water (refer step 2 above) along with two cups of water.
  12. Bring this to boil and cook covered on low flame for 15-20 minutes by adding sugar. Check for salt and turn off the flame when the desired consistency is reached (mirchi ka salan is semi thick gravy based recipe).
  13. Let this sit on kitchen counter for 20-30 minutes before serving.
  14. Mirchi ka Salan is mostly served with biryani/pulao...but you can serve it with ghee rice or bagare chawal or naan.

My Tip:

Some add roasted poppy seeds (khus khus)/Cashew nuts while grinding the masala. I somehow feel poppy seeds/cashew nuts impart sweet taste to the recipe and cuts off the spiciness. So I skip using it. You can try if you like.

Reviews for Mirchi ka Salan - Classic Hyderabadi Green Chilli Curry (1)

Shelly Sharma6 months ago

Mouthwatering!
Reply