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MIRCHI KA SALAN

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Mirchi Ka Salan

Think of Hyderabadi cuisine and its popular dish Biryani. Next what is that you would immediately crave for? Yes, that’s right a delicious tangy Mirchi ka salan. One of the most exotic accompaniment that is served with any type of Biryani be it the vegetable, chicken, mutton or a yummy pulao.

This is one of the classic Hyderabadi curries with its characteristic lightly tangy and very subtly spiced creamy gravy. The masala or ingredients in this curry are all braised/ bhunna until oil floats on top, which is a critical procedure to actually draw out the flavors from the various spices added to the gravy and only in the last stages, water is added to give it the right gravy consistency.

A dish that is made of any type of Mirchi (green chilli or Jalapenos) like the finger hots or banana peppers etc which is not too spicy or fiery. This is a traditional Hyderabad salan (gravy) made in a shallow wide flat bottomed handi. The salan is a sealed in this handi and kept on low fire to cook with all the flavors trapped inside to give that authentic rich taste.

The mirchi ka salan recipe stands out from the bunch of Chilli recipes from Hyderabad (capital city of Andhra). Whole green chillies (along with stems) are simmered in sesame-peanut and coconut spicy sauce. The dish is easy to prepare and has a refreshingly pleasing taste.

This dish is the culinary expression of an Andhraite adventurous spirit and fun-seeking nature. Nutritious, dangerous and deeply satisfying - that is what Mirchi ka Salan is in a nutshell. Because of its name many think that the dish is very spicy due to the use of a large quantity of chiles (mirchi in Urdu) and the sauce (salan) is the same masala sauce made of onions and Indian spices that is used in many other Indian dishes.

For this particular dish, you don't have to go over-board and use fiery chillies such as Habaneros. You can use milder peppers. Authentic Hyderabadi cuisine is popular for a bunch of dishes Dum Biriyani, Bagara Baingan, Do pyaaza, Haleem, Roomali Roti, Mirchi ka salan, double ka meetha and Qubani ka meetha and a lot more.

Due to the addition of curd and spices like poppyseeds, sesame seeds, groundnuts and coconut, the gravy has a mellow and creamy attribute which is utmost delicious. Furthermore, the seeds from all the green chillies, which are main reason for the hotness of the chillies, are discarded before being added to the gravy, hence they are mild after being cooked.

The procedure to prepare this curry is almost the same like Bagara Baingan. The gravy is simply fabulous. The Chillies can also be immersed in boiling water to remove tartness. For preparing the Mirchi ka salan, Take little oil in a skillet and add the peanuts to it fry it in the oil on slow flame to let it cook properly.

When the peanuts are ready add the sesame seeds and let them roast (you can add roasted seeds also if you have to save time) when the sesame seeds get golden brown add the coconut powder and roast it for few seconds till it is slightly brown.

Add this mixture to the blender and blend it with some water to fine paste. Now add the remaining oil in the pan and when the oil is slightly hot add the whole garam masala along with whole red chillies and add the mustard seeds and let it crackle.

When the mustard seeds crackle add cumin seeds and then fenugreek seeds. Now add the onions and little salt in order to cook them fast. Cook the onions till they are golden brown so that they get dissolve in the salan. Add pinch of hing and the turmeric and mix it and add the ginger-garlic paste then add the curry leaves and mix all ingredients and let it cook to remove the raw smell.

Add little water to it and add the dry masalas, red chilli powder, coriander powder and cumin powder and let it cook till the oil oozes out. Now add little more water, add the yoghurt mix it and add the ground paste of peanuts, seasame seeds, coconut powder to it and mix.

Cover the pan with lid and let it cook (stirring in between) till the oil oozes out. When it comes to boil add the tamarind pulp and jaggery or sugar and let it simmer for about 15 to 20mins till everything is well cooked and well incorporated.

When the gravy begins to boil add the green chillies (slitted in between) to the gravy and let it cook for another 5 to 10 mins so the juices of the gravy get absorbed by the chillies. Adjust the seasonings by adding salt according to your taste.

Mirchi Ka Salan adds an extra zing and is a wonderful flavor as a side dish to Biriyani. The process is slightly time-consuming since the dish is based on the traditional slow cooking method. It’s definitely worth it though! A treat to all highly cherished chilli enthusiasts! So next time you make the biryani do not forget to make this dish. View for making at: https://www.vahrehvah.com/Mirchi+Ka+Salan:1734













Mirchi Ka Salan












Mirchi Ka Salan
 
































4.0 Stars based on 355 Reviews
Author : madhuma... Published On : Jan 29, 2008
Preparation Time: 7 min Recipe Type : Veg-Main
Cooking Time : 25 min Standing Time : 5-8 mins
Yield4 (4 servings) Ingredient : Peanuts

Description : gr chillies cooked in peanut sauce , a must accompaniment for all biryanis Recipe written by Swati Kapse thankyou swati kapse from vahchef





































































































































Recipe of Mirchi Ka Salan
Ingredient Name Unit Quantity
 
chilli pdr
tsp
1/2
coconut pdr
tbsp
1
Cooking Oil
ml
30
coriander pdr
tbsp
1
cumin
tsp
1/2
cumin pdr
tsp
1
curry leaves
leaf
8
fenu greek seeds
pinch
1
ginger garlic paste
tbsp
1
hing
pinch
1
Long Green Chillies (Hari Mirch)
grams
100
mustard seeds
tsp
1/2
onions
number
1
peanut
tbsp
30
Plain Yogurt (beaten)
grams
100
red chilli
number
3
Salt
to taste
1
sesame seeds
grams
15
Tamarind Pulp
grams
30
turmeric-haldi
tsp
1/4
Directions | How to make Mirchi Ka Salan
 
DIRECTIONS:- Take little oil in a skillet and add the peanuts to it.fry it in the oil on slow flame to let it cook properly.when the peanuts are ready add the seasame seeds and let them roast. (you can add roasted seeds also if you have to save time.)when the seasame seeds get golden brown add the coconut powder and roast it for few seconds till it is slightly brown. Add this mixture to the blender and blend it with some water to fine paste. Now add the remaining oil in the pan and when the oil is slightly hot add the whole garam masala along with whole red chillies.then add the mustard seeds and let it crackle. when the mustard seeds crackle add cumin seeds and then fenugreek seeds. Now add the onions and little salt inorder to cook them fast.we have to cook the onions till they are golden brown so that they get dissolve in the salan. Add pinch of hing and the turmeric,mix it and add the ginger-garlic paste.then add the curry leaves and mix everything and let it cook to remove the raw smell. Add little water to it and add the dry masalas red chilli powder,coriander powder and cumin pwdr. and let it cook till the oil oozez out.now add little more water add the yoghurt mix it and add the grinded paste of peanuts,seasame seeds,coconut pwdr to it and mix Cover the pan with lid and let it cook (stirring in between) till the oil oozes out. when it comes to boil add the tamarind pulp and jaggery Or sugar.let it simmer for about 15 to 20mins till everything is well cooked and well incorporated. when the gravy comes to good boil add the green chillies (slitted in between) to the gravy and let it cook for another 5 to 10 mins so the juices of tthe gravy get absorbed by the chillies. Adjust the seasonings by adding salt according to your taste.
   
   





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