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Photo of Mirchi Ka Salan... by Zeenath Fathima at BetterButter
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Mirchi Ka Salan...

Jun-28-2017
Zeenath Fathima
10 minutes
Prep Time
30 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Mirchi Ka Salan... RECIPE

Mirchi ka salan- one more popular side dish that goes extremely well with the magnanimous dum biryani from the city of nawabs, Hyderabad after baghare baingan. Both of these actually go hand in hand and it's really difficult to choose the best among them. These two are the most sought after side dishes with biryani. Lipsmacking salan that is very easy to make too. Try this authentic salan and experience it's enticing flavour.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Hyderabadi
  • Shallow fry
  • Simmering
  • Sauteeing
  • Side Dishes
  • Vegan

Ingredients Serving: 6

  1. Green long chillies 1/2 a kg
  2. Fenugreek seeds 1 tsp
  3. Oil 5 tbsp
  4. cumin seeds 1 tbsp
  5. Curry leaves a fistful
  6. FOR THE MASALA...
  7. Onions chopped and blended into a fine paste 3
  8. Oil 1 tbsp
  9. Sesame seeds roasted and powdered
  10. Coconut dry pieces roasted and grinded
  11. Peanuts roasted and powdered
  12. Red chilli powder 1 tsp
  13. Turmeric 1/2 tsp
  14. Salt to taste
  15. Ginger garlic paste 1 tbsp
  16. Cumin powder 1 tbsp
  17. coriander powder 1 tbsp
  18. FOR THE TAMARIND WATER...
  19. Tamarind soaked 1/2 cup
  20. Water 1 1/2 cups

Instructions

  1. In a cooking pot, heat oil.
  2. Add the curry leaves and the cumin seeds.
  3. Next add in the fenugreek seeds.
  4. Now add in the green chillies.
  5. Green chillies should be added whole with only the stem trimmed off.
  6. Shallow fry these on low flame for 15 minutes until a nice aroma emanates.
  7. Cover it up and handle very carefully.
  8. Prepare the masala and mix all the spices in it.
  9. Add this masala paste to the fried chillies and simmer.
  10. Do not stir it too much.
  11. Keep it covered.
  12. Let the masalas cook until the raw smell disappears for about 10 minutes.
  13. Lastly add the tamarind water to it.
  14. Cook it on high flame until it thickens.
  15. Keep it well covered as this might splutter.
  16. Handle this very carefully and adjust the thickness according to your own preference.
  17. Tamarind is added more because there are no tomatoes in this as baghare baingan, therefore tamarind adds a bit of sourness to this curry.
  18. Serve it hot as a perfect side dish to the all time hit dum biryani or even the plain rice. Plain rice also tastes yum with this salan.

Reviews (2)  

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Saba ahmed shaik
Nov-03-2017
Saba ahmed shaik   Nov-03-2017

Hey zeenath ,what we can use instead of sesame seeds???

Yasmeen Ahmed
Jul-01-2017
Yasmeen Ahmed   Jul-01-2017

It looks so heavenly .:heart::heart::heart::heart::heart::heart::heart::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes:

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