Mirchi ka salan recipe, Hyderabadi salan, Mirchi salan

Mirchi ka salan/ Hyderabadi Mirchi salan is a popular peanut based spicy gravy usually accompanied with biryani like this:

Hyderabadi salan is prepared with chilli pepper as the name goes is one of the most delicious gravy with distinct flavors and taste. This recipe involves grinding of a paste using roasted peanuts, sesame seeds and coconut which is actually the key ingredient in its making this gravy a tasty one. After yesterday’s sweet ZARDA PULAO here is a spicy yet yummy salan recipe.

At my MIL home we make usually prepare it with brinjal/ tomato and made changes to the same gravy by adding chilli pepper/ mirchi. According to me any recipe prepared with chilli pepper will be yummy like this STUFFED MIRCHI BAJJI and MIRCHI BAJJI. But this is one of my hubby’s favorite recipe that he prefers to relish it with biryani/ pulao as he is loves gravies when made with peanuts. Salan is a basic gravy and it can be made with various combination like these:

For this recipe I used frozen grated coconut which can be replaced with freshly grated coconut/ dry coconut powder as well. So let’s get to the making of hyderabadi mirchi salan!

Mirchi ka salan recipe, Hyderabadi salan, Mirchi salan

2021-04-22 00:26:31

Serves 3

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

1. Mirchi/ Bajji chilli– 4 to 5 nos.
2. Onion – 1
3. Ginger garlic paste – 1 tsp
4. Tamarind – small gooseberry size
5. Dried red chilli – 1 (optional)
6. Cumin seeds – ¼ tsp
7. Turmeric powder – ¼ tsp
8. Red chilli powder – 1 ½ tsp
9. Coriander powder – ½ tsp
10. Cumin powder – ½ tsp
11. Salt – to taste
12. Oil – 2 tbsp

INGREDIENTS FOR GRINDING

1. Peanuts – ¼ cup
2. Sesame seeds – 1 tbsp
3. Grated coconut – 1 ½ tbsp
4. Fried onion/ barista – 1 tbsp (adds to the flavors)

Note

* 1 cup = 235 ml

Instructions

Soak tamarind in 1 cup water. Extract tamarind juice from it and keep it aside.
Heat a pan/ kadai , add peanuts (without skin) and sesame seeds. Dry roast in medium flame until aromatic. Now add coconut powder and fry it for few seconds and put off the flame.
Allow the mixture to cool down and transfer the roasted peanuts, sesame seeds, grated coconut and fried onion to a blender and grind it into paste using little water. Keep it aside.
Wash and make sure to wipe it with a tissue or cloth to get rid of any water as it will pop in the oil. Make a slit in each chilli and keep it ready.
Now add the cut mirchi and saute in oil until well roasted. When done keep it aside.
Heat oil in a pan/ kadai, add dry red chili (optional), add cumin seeds after it crackles add dried red chilli, curry leaves and thinly sliced onions. Saute well and add ginger garlic paste. Saute well until the raw smell goes. Now add red chilli powder, turmeric powder, coriander powder and salt. Mix well. When the mirchi is nicely coated in masala add the ground peanut mixture and mix well. Now add required the tamarind juice and ½ cup water to make the salan. Mix well and cook it in medium flame. When the mixture is boiling add cumin powder. Mix well and when it boils add roasted mirchi and mix well. Let the mixture boil for 2 to 3 minutes . Make sure the salan is thin in consistency as it will start thickening after cooling down. I cooked with lid on as the mixture kept spluttering all over
When the raw smell of tamarind juice goes and when everything looks combined put off the flame and serve it with biryani/ pulao.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Mirchi ka salan with step by step images

Soak tamarind in 1 cup water. Extract tamarind juice from it and keep it aside.
Heat a pan/ kadai , add peanuts (without skin) and sesame seeds. Dry roast in medium flame until aromatic. Now add coconut powder and fry it for few seconds and put off the flame.
Allow the mixture to cool down and transfer the roasted peanuts, sesame seeds, grated coconut and fried onion to a blender and grind it into paste using little water. Keep it aside.
Wash and make sure to wipe it with a tissue or cloth to get rid of any water as it will pop in the oil. Make a slit in each chilli and keep it ready. Now add the cut mirchi and saute in oil in medium flame for about 5 minutes until well roasted. When done keep it aside.
Heat oil in a pan/ kadai, add cumin seeds after it crackles add dried red chilli, curry leaves and thinly sliced onions. Saute well and add ginger garlic paste. Saute well until the raw smell goes.
Now add red chilli powder, turmeric powder, coriander powder and salt. Mix well. When the mirchi is nicely coated in masala add the ground peanut mixture and mix well.
Now add he tamarind juice/ extract and ½ cup water to make the salan. Mix well and cook it in medium flame. When the mixture is boiling add cumin powder. (i kinda like the flavor)
Mix well and when it boils add roasted mirchi and mix well. Let the mixture boil for 2 to 3 minutes . Make sure the salan is thin in consistency as it will start thickening after cooling down. I cooked with lid on as the mixture kept spluttering all over. When the raw smell of tamarind juice goes and when everything looks combined with oil separating from the gravy in the sides of the pan put off the flame and serve it with biryani/ pulao.