Mirchi Ka Salan (Hyderabadi style Green Chilies Curry) | How to make Mirchi Ka Salan (Hyderabadi style Green Chilies Curry)

By Bethica Das  |  18th Apr 2018  |  
5 from 1 review Rate It!
  • Mirchi Ka Salan (Hyderabadi style Green Chilies Curry), How to make Mirchi Ka Salan (Hyderabadi style Green Chilies Curry)
Mirchi Ka Salan (Hyderabadi style Green Chilies Curry)by Bethica Das
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    3

    People

4

1

About Mirchi Ka Salan (Hyderabadi style Green Chilies Curry) Recipe

This is a popular Hyderabadi delicacy usually served with Dum Biryani. It is a spicy and a tangy Chili Curry in a sesame seeds-coconut-peanut gravy called 'Salan' in the local lingo which means curry / gravy. No Biryani is complete without this accompaniment. A larger variety of chilies are preferred for this particular recipe as they are less spicy. I sometimes prepare with the normal chilies, after discarding the seeds to make it more palatable. It can also be relished with plain steamed rice or chapattis.

Mirchi Ka Salan (Hyderabadi style Green Chilies Curry)

Ingredients to make Mirchi Ka Salan (Hyderabadi style Green Chilies Curry)

  • 6-7 big fresh green chilies
  • 2 tbsp. peanuts
  • 1 tbsp. white sesame seeds
  • 2 tbsp. fresh grated coconut
  • 1 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1 onion, chopped
  • 1" ginger, chopped
  • 2-3 garlic cloves, chopped
  • 1 tsp. tamarind paste mixed with 1 cup water
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder or to taste
  • salt to taste
  • 3 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 sprig curry leaves

How to make Mirchi Ka Salan (Hyderabadi style Green Chilies Curry)

  1. Dry roast the peanuts, sesame seeds, coconut, coriander seeds and cumin seeds for 1-2 minutes or till you get a nice aroma coming through. Switch off the flame and set aside to cool down. Then grind into a paste by adding some water
  2. Grind the onion, ginger & garlic to a fine paste and keep aside.
  3. Make slits in the chilies and deseed them.
  4. Heat oil in a pan and shallow fry them till light brown. Drain and keep aside.
  5. Temper the same oil with mustard leaves and curry leaves. Allow it to splutter. Add onion-ginger-garlic paste and saute till oil separates.
  6. Add the ground paste, turmeric powder and red chili powder and fry.
  7. Add water, tamarind water, salt and the fried chilies and simmer.
  8. Garnish with coriander leaves and serve as a side dish with Dum Biryani, Pulao, plain steamed rice or chapattis.

Reviews for Mirchi Ka Salan (Hyderabadi style Green Chilies Curry) (1)

Milli Garg6 months ago

Looks awesome.
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