Mirchi Ka Salan Recipe {Hyderabadi}
The best, flavorful homemade Hyderabadi mirchi ka salan recipe! It is best served with biryani or pulao.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup chopped onion
- ½ inch Ginger (chopped)
- 2-3 cloves Garlic (chopped)
- 3 tablespoons Peanuts
- 2 tablespoons Sesame seeds
- 1 tablespoon Desiccated coconut
- 1 tablespoon Coriander seeds (sabut dhaniya)
- 1 teaspoon Cumin seeds
- 1 Dried red chilies ((*see notes))
- ½ cup Water (to grind)
- 8 Green chili peppers ((**see notes))
- 3 tablespoons Oil
- ½ teaspoon Mustard seeds
- 10-12 Curry leaves
- 1 teaspoon Kashmiri red chili powder (optional)
- ½ teaspoon Turmeric powder
- Salt (to taste)
- 2 cups Water (or more as needed)
- 2 tablespoons Tamarind paste
Instructions
- 1
Make a slit in the chili pepper, remove the seeds and veins.
- 2
Then soak into the salted water for 20 minutes. After that drain the water.
- 3
Now to make salan paste, add onion, ginger, and garlic in a pan on medium heat. Keep stirring occasionally and keep cooking till onions become soft and translucent.
- 4
Then add rest of the paste ingredients (peanuts, sesame seeds, coconut, coriander seeds, cumin seeds, and dried red chili).
- 5
Keep stirring constantly and roast till you get nice aroma of the spices and peanuts will have a slight color change. Remove it to a bowl and let it cool down.
- 6
Then take into the grinder jar and make a smooth paste by adding ½ cup of water.
- 7
Heat 1 tablespoon of oil in a pan on medium heat. Once hot add green chilies and fry till chilies till they get blisters from all the sides. Remove and keep it aside. It’s ok if they are not soft and tender yet. Remaining cooking will be done into the gravy.
- 8
Now add remaining 2 tablespoons of oil in the same pan on medium heat.
- 9
Once the oil is hot, add mustard seeds and let them splutter.
- 10
Then add curry leaves and fry for 30 seconds.
- 11
Add prepared paste and mix.
- 12
Add 2 cups of water to make a thin gravy.
- 13
Add salt, red chili powder and turmeric powder. Mix well.
- 14
Add tamarind paste and mix.
- 15
Let the gravy simmer for 10 minutes on low heat. Do stir in between to make sure that it is not sticking to the pan. Also, add water id gravy becomes thick.
- 16
Then add sauteed peppers and again simmer for 5-6 minutes or till the peppers becomes soft and tender. Then turn off the stove.