Hyderabadi Mirchi Ka Salan

by foodsavory

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Hyderabadi Mirchi ka salanMirchi Ka Salan

The curried greenchillies, a specialty of Hyderabad usually served as an accompaniment  with Hyderabadi Biriyanis.


Green chillies -1/4 kg (Get the lesser spiced ones)

For seasoning

Cumin seeds (Jeera) – 2tsp

Mustard seeds -1/2 tsp

Nigella seeds (Kalonji) -1/4 tsp

Fenugreek (Methi) seeds – 1/8 tsp

Curry leaves – a few

Dry paste ingredients

Fresh scraped coconut – ¾ cup

Coriander seeds -1 tsp

Cumin seeds (Jeera)-  1 tbsp

Poppy seeds – 1tbsp

White sesame (Till) seeds -2 tbsp

Peanuts -1/2 cup

For Gravy

Refined oil – 3 tbsp

Thick tamarind pulp – 3 tbsp

Onions (Thinly sliced)– 2 nos

Ginger garlic paste – 2 tsp

Turmeric powder -1/2 tsp

Finely chopped coriander leaves – 3 tbsp

Salt – To taste

Method of preparation

Slit the green chillies and remove the seeds to bring down the spice level.

Heat a tawa and dry roast poppy seeds, sesame seeds, scraped coconut, peanuts, coriander seeds and cumin seeds. Take care not to burn them. It is better to dry roast them separately one at a time.

Heat 1 tbsp of oil another pan and roast the sliced onions till golden brown by adding a pinch of salt.

Grind the dry roasted poppy seeds, sesame seeds, scraped coconut, peanuts, coriander seeds and cumin seeds in a mixer and keep aside.

Grind the roasted onions (cool them before transferring to the mixer) and blend to a fine puree.

Heat oil in a pan and add the chillies and toss them lightly. Once blisters are formed on the skin of the chilies take them out and drain on an absorbent paper.

Add the ingredients for seasoning in the same oil and let the mustard seeds splutter.

Add the pureed onion and fry for 2 minutes in low flame.

Add the ginger garlic paste and fry for another 2 minutes,

Now add the ground paste of the dry roasted ingredients and fry till oil separates out.

Add red chilly powder, turmeric powder and mix well.

Add 3 cups of water and the tamarind pulp. Mix well and bring it to boil.

Add the tossed green chillies to this and cover the pan with a lid and cook for around 20 minutes in low flame till the chillies are cooked soft and absorbed in the gravy.

Garnish with coriander leaves.

The Hyderabadi Mirchi ka salan is ready to be served.

The process may be tedious but the end result is sure to thrill your taste buds.

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