Hyderabadi Mirchi Ka Salan

I was longing to make Hyderabadi Mirchi Ka Salan and finally made them. Lemme tell you Mirchi are known as chilies and salan means curry In Hyderabad-India hence Hyderabadi Mirchi Ka Salan. I had apprehensions as to how green chilies would taste in curry but it tasted amazing when clubbed with rotis (Indian Flat Bread). Hyderabadi Mirchi Ka Salan is a wonderful dish for all chili lovers.

Hyderabadi Mirchi Ka Salan

The green chilies used for this recipe is bigger in size and less spicier. You could use any big sized green chili which is not hot for this recipe unless you like spicy food. I am wondering …. how my hubby would react to see Hyderabadi Mirchi Ka Salan for dinner tonight?

I am happy to be back after a tiring trip attending functions, weddings etc. However I had a great time with family and friends. So back to square one which is sharing recipes. This Hyderabadi Mirchi Ka Salan comes with a twist. The twist is I have marinated the chilies and then fried generally it’s fried plain. Also the authentic Mirchi ka salan has peanuts. However I have replaced with almonds it tastes great with almonds too. But you could use peanuts for a traditional salan.

It’s getting quite cold in Pune have started wearing warm clothes. For the first time experiencing chills and I am quite enjoying them. So try this Hyderabadi Mirchi Ka Salan this winter to warm yourself ;)

Total Time: 25-30 mins

Serves : 5 to 6 people

Ingredients for Hyderabadi Mirchi Ka Salan:

  1. 1 tbsp oil
  2. 1 tbsp coriander seed powder (dhaniya)
  3. a pinch of asofoetida (hing)
  4. 1 tbsp cumin seed powder (jeera)
  5. 2 tbsp kashmiri red chili powder
  6. 1 t/s turmeric powder (haldi)
  7. 1 tbsp garam masala powder
  8. 1 t/s mustard seeds (rai)
  9. 1/2 t/s fenugreek seeds (methi dana)
  10. 1/2 t/s nigella seeds (kalonji)
  11. 10 to 12 curry leaves
  12. 1 lemon juice Or 1 tbsp tamarind pulp mixed with water
  13. 1 tbsp black salt
  14. salt as per taste (I used organic salt)
  15. 1/2 cup water Or as consistency required

Marination Ingredients:

  1. 2 tbsp oil
  2. 250 gms big sized green chilies which are less spicier
  3. 1/2 lime juice
  4. a pinch of asofoetida (hing)
  5. 2 tbsp salt ( I used organic salt)
  6. 1 tbsp rice flour

Masala Paste Ingredients:

  1. 1 medium sized onion julienne
  2. 1 inch ginger
  3. 8 to 9 garlic cloves
  4. 1.5 tbsp white sesame seed (safed til)
  5. 1 tbsp poppy seeds (khus khus)
  6. 1 tomato chopped
  7. 10 to 12 whole almonds
  8. 1/2 cup desiccated coconut flakes Or powder

Method:

Wash the green chilies and wipe them with a cloth. Remove their head Or keep them if you wish to.

Hyderabadi Mirch Ka Salan

Slit the chilies in the center but don’t break them Or chop them as you seen in the pic below. You could remove their seeds if you don’t want it too spicy Or heaty.

Hyderabadi Mirch Ka Salan

Combine all the marination ingredients except oil. Make a paste with your fingers rub this paste in the center of the slit chilies.

Hyderabadi Mirch Ka Salan

Just sprinkle the rice flour over it.

Hyderabadi Mirch Ka Salan

Take a frying pan Or vessel add oil. Fry these marinated chilies until light brown on low heat. Place the fried chilies over absorbent napkins. Allow them to cool.

Hyderabadi Mirch Ka Salan

In the same pan add onion julienne and saute them until brown in color. Place on low heat. Add almonds, poppy seeds. sesame seeds and desiccated coconut to it. Saute for 2 to 3 mins. Allow to cool transfer the contents to the processor. Also add chopped tomatoes, ginger and garlic. Grind until smooth paste is formed add little water if required.

Hyderabadi Mirchi Ka Salan

Take about 1 tbsp oil in another pan. Once oil is hot add mustard seed, asofoetida and curry leaves. Once they splutter add nigella seed and fenugreek seed.

Hyderabadi Mirchi Ka Salan

It’s time to add the grounded paste. Add rest of spices like turmeric, garam masala powder, coriander seed powder, red chili powder and cumin seed powder. Fry for 3 to 4 mins Or until you see oil around the edges.

Hyderabadi Mirchi Ka Salan

Put lemon juice and simmer for another 5 mins. If the gravy is too thick add water as per consistency required. Lastly add the fried green chilies black salt and salt. Taste and check if you need to alter the spices. Serve hot with rotis Or steamed rice.

Hyderabadi Mirchi Ka Salan

Tips for Hyderabadi Mirchi Ka Salan:

  • Generally chilies are just fried and then added to the gravy. However I have just added some flavors by marinating the chilies with the ingredients above. You could just fry them plainly.
  • I have used almonds you could use groundnuts instead.
  • For the whole recipe ensure you use low fire else it might get burnt.
  • Preferably use mild chilies for this recipe else the curry might get hotter.
  • Also tamarind pulp is used for this recipe. I love lime hence used lime juice. You could choose to use anything you want.
  • If you don’t like too spicy chilies remove the seeds from the chilies before using in the curry.

Hyderabadi Mirchi Ka Salan recipe details below:

Hyderabadi Mirchi Ka Salan
 
Prep time
Cook time
Total time
 
Maria@flavorsofmumbai.com:
Recipe type: Curries
Cuisine: Indian
Serves: 6
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 1 tbsp oil
  • 1 tbsp coriander seed powder (dhaniya)
  • a pinch of asofoetida (hing)
  • 1 tbsp cumin seed powder (jeera)
  • 2 tbsp kashmiri red chili powder
  • 1 t/s turmeric powder (haldi)
  • 1 tbsp garam masala powder
  • 1 t/s mustard seeds (rai)
  • ½ t/s fenugreek seeds (methi dana)
  • ½ t/s nigella seeds (kalonji)
  • 10 to 12 curry leaves
  • 1 lemon juice Or 1 tbsp tamarind pulp mixed with water
  • 1 tbsp black salt
  • salt as per taste (I used organic salt)
  • ½ cup water Or as consistency required
  • Marination Ingredients:
  • 2 tbsp oil
  • 250 gms big sized green chilies which are less spicier
  • ½ lime juice
  • a pinch of asofoetida (hing)
  • 2 tbsp salt ( I used organic salt)
  • 1 tbsp rice flour
  • Masala Paste Ingredients:
  • 1 medium sized onion julienne
  • 1 inch ginger
  • 8 to 9 garlic cloves
  • 1.5 tbsp white sesame seed (safed til)
  • 1 tbsp poppy seeds (khus khus)
  • 1 tomato chopped
  • 10 to 12 whole almonds
  • ½ cup desiccated coconut flakes Or powder
Instructions
  1. Wash the green chilies and wipe them with a cloth. Remove their head Or keep them if you wish to.
  2. Slit the chilies in the center but don’t break them Or chop them as you seen in the pic below. You could remove their seeds if you don’t want it too spicy Or heaty.
  3. Combine all the marination ingredients except oil. Make a paste with your fingers rub this paste in the center of the slit chilies.
  4. Just sprinkle the rice flour over it.
  5. Take a frying pan Or vessel add oil. Fry these marinated chilies until light brown on low heat. Place the fried chilies over absorbent napkins. Allow them to cool.
  6. In the same pan add onion julienne and saute them until brown in color. Place on low heat. Add almonds, poppy seeds. sesame seeds and desiccated coconut to it. Saute for 2 to 3 mins. Allow to cool transfer the contents to the processor. Also add chopped tomatoes, ginger and garlic. Grind until smooth paste is formed add little water if required.
  7. Take about 1 tbsp oil in another pan. Once oil is hot add mustard seed, asofoetida and curry leaves. Once they splutter add nigella seed and fenugreek seed.
  8. It’s time to add the grounded paste. Add rest of spices like turmeric, garam masala powder, coriander seed powder, red chili powder and cumin seed powder. Fry for 3 to 4 mins Or until you see oil around the edges.
  9. Put lemon juice and simmer for another 5 mins. If the gravy is too thick add water as per consistency required. Lastly add the fried green chilies black salt and salt. Taste and check if you need to alter the spices. Serve hot with rotis Or steamed rice.

 



Comments

  1. says

    I have heard they serve this with biriyani too, that is why i wanted to have the recipe. I will try it when i get these chillies, don’t know if they will be same, but sometimes i see big chillies like this in the Asian store or int he turkish store. Curry looks so good.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: