mirchi ka salan recipe | mirchi salan | biryani salan | hyderabadi salan


this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

mirchi ka salan recipe | mirchi salan | biryani salan | hyderabadi salan with detailed photo and video recipe. a popular and spicy curry base recipe made with peanuts, sesame and long slit green chillies. it is traditionally served with choice of rice-based biryani or any long grain pulao to make it spicy and flavorful. however, it can also be served with any choice of rice or even to a different choice of flatbreads like malabar parotta, roti and even garlic naan recipe.
mirchi ka salan recipe | mirchi salan | biryani salan | hyderabadi salan with step by step photo and video recipe. biryani recipes are common across india and are served in a different way with a different side dish. generally, it is served with yoghurt raita or salad, but it can be also served with different types of curries. one such popular curry recipe is the popular mirchi ka salan recipe known for its spicy and creamy taste derived from peanuts and green chillies.

salan recipes are very common in the southern state of india and biriyani recipes are incomplete without it. the most common and a popular choice is mirchi ka salan but it can also be made with other vegetables like beans, okra, eggplant and many more. i personally like the combination of green chillies salan with hyderabadi dum biriyani. it is mainly because the way the biriyani is cooked. if you have noticed, the hyderabadi biriyani is cooked in dum style with biriyani gravy at the bottom and long grain basmati rice at the top. so an additional curry would help to mix the rice and biriyani gravy when served. but this is just my preference and you can easily serve it with any rice recipes or even pulao recipes. apart from biriyani, i even like it when served with malabar parotta similar to salna. trust me it has myriad options and uses cases.

mirchi salanfurthermore, some more additional tips, suggestions and variations to the popular mirchi ka salan recipe. firstly, the consistency is key for this recipe. it should not be either thick or thin consistency. especially due to the use of peanuts, it may soon turn thick and may require additional water for the right consistency. secondly, if you feel adding chillies may spice up the curry, you may remove all seeds and use it without it. alternatively, you can also use okra, beans and capsicums as an alternative. lastly, you may prepare this curry in large quantity and deep freeze them for future use. you may need to add more oil for the first time as it helps as a preservative.

finally, i request you to check my other curries recipes collection with this post of biryani salan recipe. it mainly includes my other related recipes like karela, paneer ki sabji, veg tawa fry, papaya s, salna, ridge gourd, bharli vangi, garlic paneer curry, kadhi pakora, curry base. further to these recipes i would also like to mention my other recipes categories like,

mirchi ka salan video recipe:

recipe card for mirchi ka salan recipe:

mirchi ka salan recipe | mirchi salan | biryani salan | hyderabadi salan

3.25 from 4 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 Servings
AUTHOR: HEBBARS KITCHEN
Course: curry
Cuisine: hyderabadi
Keyword: mirchi ka salan recipe
Calories: 145kcal
Print Recipe Pin Recipe
easy mirchi ka salan recipe | mirchi salan | biryani salan | hyderabadi salan

Ingredients

for masala paste:

  • 2 tbsp peanuts
  • 2 tbsp sesame
  • 1 tbsp poppy seeds / khus khus
  • ¼ tsp methi / fenugreek
  • 2 tbsp dry coconut, sliced
  • 2 clove garlic
  • 1 inch ginger
  • ½ cup water

for salan:

  • 3 tbsp oil
  • 6 chili, slit
  • 1 tsp mustard
  • 1 tsp cumin
  • few curry leaves
  • ½ onion, finely chopped
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • ½ tsp garam masala
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp salt
  • 1 cup tamarind extract
  • ½ tsp jaggery
  • 1 cup water
  • 2 tbsp coriander, finely chopped

Instructions

  • firstly, in a pan dry roast 2 tbsp peanuts on low flame until they turn crunchy.
  • add 2 tbsp sesame, 1 tbsp poppy seeds, ¼ tsp methi, 2 tbsp dry coconut.
  • dry roast on low flame until they turn golden brown.
  • cool completely, and transfer to a small mixi jar.
  • add 2 clove garlic, 1 inch ginger and ½ cup water.
  • blend to smooth paste adding more water if required. keep aside.
  • in a large kadai heat 3 tbsp oil and saute 6 chili.
  • saute on medium flame until the blisters appear on chilli. keep aside.
  • in the same oil, splutter 1 tsp mustard, 1 tsp cumin and few curry leaves.
  • add ½ onion and saute on medium flame.
  • now keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, 1 tsp coriander powder, ½ tsp cumin powder and ½ tsp salt.
  • saute on low flame until the spices turn aromatic.
  • now add the prepare masala paste and mix well.
  • add 1 cup tamarind extract, ½ tsp jaggery and mix well.
  • further, add fried chilli and mix adjusting consistency as required.
  • cover and cook for 10 minutes or until the oil separates.
  • add 2 tbsp coriander and mix well combining well.
  • finally, enjoy mirchi ka salan with biryani.
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how to make mirchi salan with step by step photo:

  1. firstly, in a pan dry roast 2 tbsp peanuts on low flame until they turn crunchy.
  2. add 2 tbsp sesame, 1 tbsp poppy seeds, ¼ tsp methi, 2 tbsp dry coconut.
  3. dry roast on low flame until they turn golden brown.
  4. cool completely, and transfer to a small mixi jar.
  5. add 2 clove garlic, 1 inch ginger and ½ cup water.
  6. blend to smooth paste adding more water if required. keep aside.
  7. in a large kadai heat 3 tbsp oil and saute 6 chilies.
  8. saute on medium flame until the blisters appear on chilli. keep aside.
  9. in the same oil, splutter 1 tsp mustard, 1 tsp cumin and few curry leaves.
  10. add ½ onion and saute on medium flame.
  11. now keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, 1 tsp coriander powder, ½ tsp cumin powder and ½ tsp salt.
  12. saute on low flame until the spices turn aromatic.
  13. now add the prepare masala paste and mix well.
  14. add 1 cup tamarind extract, ½ tsp jaggery and mix well.
  15. further, add fried chilli and mix adjusting consistency as required.
  16. cover and cook for 10 minutes or until the oil separates.
  17. add 2 tbsp coriander and mix well combining well.
  18. finally, enjoy mirchi ka salan with biryani.mirchi salan

notes:

  • firstly, if you feel the chilli is very spicy then remove the seeds before frying.
  • also, adding a generous amount of oil will help to make curry tasty.
  • additionally, a small piece of jaggery will help to balance the flavour. however, it is optional.
  • finally, mirchi ka salan recipe stays good for 4 days when refrigerated.

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)