Mirchi Ka Salan (hyderabadi mirchi ka salan) is a popular accompaniment that is served along with the Biryanis in many Pakistan restaurants and homes. In Urdu, salan is curry and mirchi refers to chillies, and this recipe of salan is the perfect accompaniment to an aromatic, flavourful Mutton Biryani | Goat Biryani
Jump To
Mirchi ka salan (hyderabadi mirchi ka salan)
A melange of spices and herbs goes into making this delicious bowl of mirchi ka salan. Tangy and flavourful tamarind, curry leaves, mustard seeds, cloves along with chillies and a spicy salan paste full of red chillies are mixed together. Hyderabadi mirch ka salan served with an aromatic Hyderabadi Biryani (Chicken Biryani & Biryani) and a bowl full of chilled Easy Raita Recipe (Mint Raita Recipe)
Ingredients For Mirchi Ka Salan
Green Chilli 8-10
Peanuts 1/2 Cup
Dry and shreded Cocounts 1/2 Cup
Sesame Seeds 1/4 Cup
Tamarind 1/4
Cumin powder 1 tsp
Coriander powder 2 tbsp
Salt 1 tsp
Turmeric powder 1 tsp
Ginger 2 inches
Garlic cloves 4
Water 1 Cup
Mustard Oil 1/3 Cup
Curry Leaves 3-4
Cumin Seeds 1 Tsp
Mustard seeds 1/2 Tbsp
Nigella Seeds 1/2 tbsp
Methi dana 1 Tsp
Water as needed
How To Make Mirchi ka salan (Stepwise Pictures)
Soak the 1/4 cup of tamarind in a cup of water and extract pulp.Add 1 cup of more water and set aside.
Roasted
In a pan add 1/2 cup peanuts,1/4 cup of sesame seeds,1/2 cup of dry cocounts and roast medium heat until ingredients are browned.
When are ingredients are browned then,let the ingredients cool down for a minutes.
Masala Pasta
Take a blender,add roasted ingredients and then add 1 teaspoon of cumin powder,2 tablespoons of coriander powder,1 teaspoon of salt,1 teaspoon of turmeric powder,4 cloves garlic,2 inches ginger to a blend jar along with some water and blend to make a pasta.
Rinse green chilis a couple of times in water.And then slit the green chili and put the masala pasta into the green chili.
Cook Salan
Heat 1/3 cup of mustard oil in a cooking pot.Once the mustard oil is hot,then add tempering ingredients under list and let them splutter.
Next,add curry leaf and fry.
And fry the stuffing chilli.Add the remaining masala paste and continue stirring and add the prepared tamarind pulp and Pour 1 cup of water at intervals to avoid paste sticking to the pan.
Cook for 20 minutes until the gravy resembles the consistency of a sauces.Serve with Boil Rice,Roti (Chapati & Phulka)
More Hyderbadi Recipes
- Bagara Baingan Recipe (hyderbadi bagara baingan)
- Kofta Curry | Meatballs Curry & Hyderabadi Kofta Recipe|
- Dalcha | Mutton Dalcha | Hyderabadi Mutton Dalcha
- Pasanda Recipe
If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, and Instagram!
Below Recipe Card
Mirchi Ka Salan (hyderabadi mirchi ka salan)
Ingredients
Salan Ingredints
- 8-10 Green Chilli
- 1/2 Cup Peanuts
- 1/2 Cup Dry and shreded Cocounts
- 1/4 Cup Sesame Seeds
- 1/4 Cup Tamarind
- 1 Cup Water
- 1/3 Cup Mustard Oil
- 1 Tsp Cumin Powder
- 2 Tbsp Coriander powder
- 1 Tsp Salt
- 1 Tsp Turmeric powder
- 2 inches Ginger
- 4 Cloves Garlic
Tempering Ingredients
- 3-4 Curry Leaves
- 1 Tsp Cumin Seeds
- 1/2 Tbsp Mustard Seeds
- 1/2 Tbsp Nigella Seeds
- 1 Tsp Methi Dana
Instructions
How To Make Mirchi ka salan
- Soak the 1/4 cup of tamarind in a cup of water and extract pulp.Add 1 cup of more water and set aside.
Roasted
- In a pan add 1/2 cup peanuts,1/4 cup of sesame seeds,1/2 cup of dry cocounts and roast medium heat until ingredients are browned.
- When are ingredients are browned then,let the ingredients cool down for a minutes.
Masala Pasta
- Take a blender,add roasted ingredients and then add 1 teaspoon of cumin powder,2 tablespoons of coriander powder,1 teaspoon of salt,1 teaspoon of turmeric powder,4 cloves garlic,2 inches ginger to a blend jar along with some water and blend to make a pasta.
- Rinse green chilis a couple of times in water.And then slit the green chili and put the masala pasta into the green chili.
Cook Salan
- Heat 1/3 cup of mustard oil in a cooking pot.Once the mustard oil is hot,then add tempering ingredients under list and let them splutter.
- Next,add curry leaf and fry.
- And fry the stuffing chilli.Add the remaining masala paste and continue stirring and add the prepared tamarind pulp and Pour 1 cup of water at intervals to avoid paste sticking to the pan
- Cook for 20 minutes until the gravy resembles the consistency of a sauces.Serve with Boil Rice.
