Hyderabadi Mirchi Ka Salan Recipe | Biryani Salan

How to make Mirchi Ka Salan

Prepare Masala Paste

1. Measure and keep all the ingredients ready for making the masala paste.

2. In a pan, heat 1 tablespoon oil. Add ⅓ cup sliced onions (about 1 medium-sized onion, sliced) and sauté till lightly browned on medium-low heat.

3. Add ¼ cup desiccated unsweetened coconut.

4. Roast stirring often on a low heat till desiccated coconut is lightly golden.

5. Later, add ¼ cup roasted peanuts and 1.5 tablespoons sesame seeds to this mixture.

6. Roast for 1 to 2 minutes on low heat.

7. Now, take the roasted mixture along with 2 to 3 garlic cloves (chopped) and 1 inch ginger (roughly chopped) in a blender jar.

8. Next, add ½ teaspoon red chili powder, ½ teaspoon turmeric powder and ½ teaspoon garam masala powder.

9. Add ½ cup water or as required.

10. Blend the ingredients to a fine and smooth paste.

11. Add 1 tablespoon tamarind in ⅓ cup hot water and keep aside for about 20 to 30 minutes.

When the tamarind has softened, squeeze the pulp from it in the soaked water. Set the tamarind water aside.

Prep Green Chilies

12. Rinse 10 to 12 green chilies a couple of times in water. I have used green chilies which are not of the hot variety.

Try to use chillies that are not spicy or pungent. You could also use the larger and bigger sized chillies that is used to make Mirchi Bajji.

If you plan to make the recipe with the large-sized chillies, add 5 to 6 of them.

13. Wipe them dry with a kitchen napkin or cloth.

14. Remove the chili crowns or you can also keep them intact.

15. Slit the chilies vertically, but do not break them.

Fry Chillies or Mirchi

16. Heat about 2 tablespoons oil in a pan. Add the slit green chilies.

18. Fry the chilies till lightly browned from both sides stirring as needed until you see a some golden blisters on them.

19. Remove the green chillies and place them on kitchen paper towels.

Make Mirchi Ka Salan

20. Now, in the same pan, add 2 tablespoons oil. Fry ½ teaspoon mustard seeds till they pop and crackle.

21. Then, add ½ teaspoon onion seeds or nigella seeds (kalonji) and ½ teaspoon cumin seeds.

22. Add 8 to 10 curry leaves and fry for a minute.

23. Next, add the ground masala paste.

24. Stir and mix very well.

25. Keep stirring continuously on low heat. Fry for 3 to 4 minutes or more till the oil floats on the top and sides of the masala.

26. Squeeze the tamarind and add the tamarind water along with 1.5 or 2 cups water.

27. Mix very well.

28. Stir and simmer for 5 minutes.

29. Add fried green chilies.

30. Next, add salt as required.

31. Simmer for 5 to 6 minutes more.

32. Garnish with 1 tablespoon of chopped coriander leaves.

33. Serve Mirchi Ka Salan hot with Hyderabadi veg biryani, plain steamed rice or any Indian flatbread.