Mirchi ka salan is a curry dish of Hyderabadi cuisine. It can be served with biryani as an accompaniment, or on its own if you want to spice up your meal! The recipe requires green chilli peppers and peanuts, which are boiled in water for 5 minutes before being fried together until the garlic turns golden brown. This delicious curry also contains sesame seeds, dry coconut powder (made from roasted coconuts), cumin seeds and ginger-garlic paste — just enough flavours to give this delicacy that kick it needs! To complete the taste sensation of Mirchi Ka Salana’s spicy flavour profile comes bay leaves and tamarind juice – perfect for those who like their food hot but not too dull as well.
Mirch Ka Salan Recipe | How To Make Hari Mirch Ka Salan
Mirchi ka Salan is a very popular Hyderabadi preparation. As it’s main ingredient is mirchi (long green chilli), so it’s hot and spicy dish. It is served as side dish to complement hyderabadi mutton biryani, chicken biryani, prawn biryani, vegetable biryani or any other type of briyani.
Dry and roast the sesame seeds and cashew nuts and then powder them in a mixer.
In the same pan, heat oil and then add mustered seeds, cumin seeds, curry leaves and chopped onion; fry them until color changes.
Then add onion paste and ginger garlic paste and cook until the paste turn to golden brown.
Then add sesame seed, cashew nut powder, chilli powder, turmeric powder, coriander powder, cumin powder and salt. Mix them well, and then add water to it. Cook for couple of minutes.
Add fried green chillies, tamarind juice and dried coconut powder. Then cook for another 5-6 minutes until the oil seperates.
Now the mirchi ka salan is ready to serve.
Serve hot with any type of biryani and enjoy the dish.
- Amount Per Serving
- Calories 193kcal
- % Daily Value *
- Total Fat 18g28%
- Sodium 7mg1%
- Potassium 126mg4%
- Total Carbohydrate 5g2%
- Dietary Fiber 2g8%
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.