Thursday, 21 January 2021

Hyderabadi Mirchi Ka Salan Recipe/Mirchi Ka Salan Recipe/Green Chillies in Peanut Sesame Gravy/Mirchi Ka Salan for Biryani

 Mirchi Ka Salan is a very popular and common dish made in Hyderabad and served as accompaniment for Biryani. It is a unique curry made by grinding peanuts, sesame seeds and made into gravy along with other spices and fried big green chillies are cooked in it. The Mirchi Salan is not very spicy but will taste a little tangy and is creamy as well. Do try out this Mirchi Ka Salan and post your comments here. Meanwhile do check out other interesting North Indian Subzis,  South IndianGravies hereSambar & Kootu Varieties here

Here’s how to make Hyderabadi Mirchi Ka Salan with step by step photos…

Ingredients

Green Chillies

7-8

Onion

1 finely chopped

Ginger & Garlic Paste

2 tsp

Red Chilli Powder

1 tsp

Coriander Powder

1 tsp

Turmeric Powder

½ tsp

Cumin Powder

½ tsp

Garam Masala Powder

½ tsp

Tamarind

One marble size ball

Salt

As needed

Cilantro/Coriander Leaves

2 tbsp finely chopped

Oil

3 tbsp

 For Roasting & Grinding

Ground nuts/Peanuts

2 tbsp

Sesame Seeds/Ellu

2 tbsp

Poppy Seeds/Gasagasa

1 tbsp

Fenugreek Seeds/Vendhayam

¼ tsp

Dry Coconut/Kopparai

2 tbsp

 For Tempering

Oil

2 tsp

Mustard Seeds/Kadugu

1 tsp

Cumin Seeds/Jeeragam

1 tsp

Curry Leaves/Karuvepillai

8-10

Preparation Time: 10 minutes                      Recipe Category: Main Course

Cooking Time: 30-35 minutes                       Recipe Cuisine: Indian

Author: Priya Anandakumar

Meanwhile do check out other interesting North Indian Subzis,  South IndianGravies hereSambar & Kootu Varieties here

Method

Soak the tamarind in about 1 cup of water and extract the juice and keep it ready.

Heat a pan, add the peanuts and roast for few seconds, then add sesame seeds, poppy seeds and roast really well.

The sesame seeds and poppy seeds will pop, at this stage add fenugreek seeds/methi and roast really well.

Finally add dry coconut and fry for few seconds and switch off the stove. Let it cool completely.

Add everything to the mixer and grind it to fine paste with required water and keep it ready.

Wash the chillies, slit in the middle and keep it ready. If needed you can remove the seeds from the green chillies after slitting, but I have used it as such only.

Heat about 3 tbsp of oil in a pan, add the green chillies.

Fry the green chillies until it changes color on all the sides by flipping it now and then. It takes approximately about 6 minutes to fry the chillies.

Remove it to a plate and switch off the stove.

Heat 2 tsp of oil in a kadai [you can use the same oil you used to fry the chillies], splutter mustard seeds, cumin seeds and then add curry leaves.

Now add finely chopped onions, little salt and saute well until they turn to light golden color.

Then add ginger & garlic paste and saute well until raw smell vanishes.

At this stage add red chilli powder, coriander powder, turmeric powder, cumin powder and garam masala powder. Saute everything on low flame until the raw smell vanishes.

Now add the ground peanut paste, 1 cup of water and mix really well.

Add required salt and let it come to boil.

At this stage add the tamarind water, let it boil really well.

Now add the fried Green Chillies to the gravy.

Cover and cook for about 10 minutes or until the oil separates. Adjust the consistency of the gravy accordingly. [Open in between and give a stir to avoid it from burning]


Finally add 2 tbsp of chopped coriander leaves and switch off the stove.

Delicious and tempting Hyderabadi Mirchi Ka Salan is ready to be enjoyed. Serve it hot with Vegetable Biryani or any Biryani/Pulav of your choice.

If you find this post really interesting, it will really be nice if you can share it with your facebook friends or twitter friends or pin it today. I will be very happy if you like, share and subscribe to Priya’s Virundhu youtube channel at https://www.youtube.com/channel/UCTsVaemF70ifZPLfgtEvMjg. All of this means a lot to me and a great encouragement as well.

Have a great day and enjoy.



Until then I am signing off…

 

 

 

 

 

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Priya Anandakumar