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Mirchi Ka Salan Recipe | The Salan For Biryani

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Ingredients

Adjust Servings:
TABLE 1 (For preparing masala)
4 tbsp Peanuts
3 tbsp Sesame seeds
1 tsp Poppy seeds
1 inch(small size) Ginger
5 pods Garlic
1 tsp Red chili powder
½ tsp Turmeric powder
2 tbsp Dry coconut flakes/shredded coconut
½ tsp Garam masala powder
½ tsp Kashmiri red chili powder
10 seeds Methi seeds/fenugreek seeds
½ tsp Oil
½ cup Water
1 tsp Salt
TABLE 2 (Other ingredients)
10 count Serrano pepper/jalapeno pepper
1 tsp Cumin seeds
2 strands Curry leaves
½ size, finely chopped Onion
½ cup Tamarind pulp
½ tsp, optional Jaggery
2 cups Water
2 tbsp, finely chopped Coriander leaves
1½ tsp, as needed Salt
6 tbsp Oil

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Mirchi Ka Salan Recipe | The Salan For Biryani

Features:
  • Lunch
  • Spicy
Cuisine:

Chilli Curried Recipe

  • 50 mins
  • Serves 6
  • Medium

Ingredients

  • TABLE 1 (For preparing masala)

  • TABLE 2 (Other ingredients)

Directions

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Chilli Curried Recipe

Mirchi refers to chili peppers and salan refers to curry. It is one of the classic dishes of Hyderabad that is served with biryani. Biryani is considered to be a one whole meal and to my knowledge not many others dishes can really compliment with it. But this mirchi ka salan recipe though it takes sometime to prepare but can really flavor with biryani. There are other variations of salan made in different parts of India which has their own unique taste. For most of the people when they say Hyderabad, biryani is one such dish thats stands out for culinary. In general there should always be a supportive dish that compliments each other and I would highly suggest to have this pair for a meal over the weekend or for parties.

The Inspiration

I strongly believe not one life time is enough to taste all kinds of food around the world neither for India which has its own rich traditions and food culture from each and every state. It is easy to miss such a great food when someone is not exposed to other cuisines or may have ended up with bad experience of taste. Personally this mirchi ka salan is always been served with biryani from the restaurants where I do live but never bothered so much as the taste never complimented with biryani that good until I met my friend Shilpa who redefined the taste of it. Unfortunately 😁 it wasn’t with biryani but with rice and I can say the heat came from green chilies along with tangy taste of tamarind infused with peanut was lingering my tongue bud.

I always do a special request to her to make this mirchi ka salan whenever we meet and I couldn’t resist asking for a recipe. I’m grateful to her for sharing the recipe which again I wanted to share with you all.

Mirchi Ka Salan Recipe

The Taste

Spicy and Tangy

I can precisely say the taste of spiciness is followed by tanginess on every spoon of the curry. There can be a little variation by spicing up the heat level by using the seeds of green chilies but if you are not a person to handle that level, it’s better to remove all the seeds out. Also notably when tamarind quantity is taken more in proportion or the type of tamarind is too sour, it can alter the taste of more tanginess than should be the spiciness.

There is another factor in cooking and output of the taste differs in the type of cooking utensils used. There are several such utensils available in the market but I’m in favor of cast iron reason being more seasoned cast iron better the taste and the heat is equally distributed so there is no such variation of less cooked at some portion. Considering the fact of price, it is relatively cheaper say around $15 to $30 and definitely it is durable. The only downside may be little heavy for some people due to the fact of material used.

Type Of Chili To Pick

Serrano pepper/jalapeno pepper

There are so many chili varieties available in the market and not all would suit for this recipe unless one wants to try creative. I have used both serrano and jalapeno peppers at different occasions and what I have noticed is the level of heat it produces are different yet the taste remains the same. The heat of peppers are measured in SHU. The Scoville scale is a measurement of the pungency (spiciness or “heat”) of chili peppers, as recorded in Scoville Heat Units (SHU) as per wikipedia. Considering Jalapeno, Serrano and Habanero SHU value increases from earlier to former which means jalapeno can be used, serrano are hotter and habanero is super hot chili.

 

Mirchi Ka Salan Recipe

Goes well with?

Biryani, Rice, Pulao, Naan

I cannot stress enough how good this chili curried can be a perfect combination with biryani as the Indian Master Chefs have already defined it. But it doesn’t just need to be with biryani as other dishes like pulao – the flavored rice, naan or as simple as with rice can show its peculiar taste. The other good part is any left over salan can be used for breakfast as well. As the peanuts are added to this recipe, over the time it gets thickened. It is best to reheat with little water to have thinned curry.  When we have parties or get-to-gather I highly consider this dish as there are vegetarians and non vegetarians and while preparing it, I would take a portion to cook with mutton and there comes mutton ka salan. This way both the parties enjoy eating the same kind of dish one with chili and another with mutton.

The Cooking Process

The first step in this cooking process is to bring out the aroma of seeds and peanuts along with coconut. Do not burn it as it will spoil the whole dish with burnt smell. The next step is to make fine paste of roasted seeds with spices. Make sure to add water which is required to make it as a paste. Now make a decision if you want to de-seed from chili before frying in oil to reduce the heat followed by sautéing cumin seeds, curry leaves and chopped onions to golden brown. The final step is to add masala paste, tamarind pulp, jaggery and required salt with water. Just relax by simmering the heat and let it cook for 30 mins with occasional stir to avoid curry getting burnt. After this add the green chilies and if you feel more of thickened curry adjust it with water to dilute it. It’s a personal choice of making it thinned or thickened curry. At last garnish with coriander leaves and server with the main dish.

Upon reading this recipe if you have enjoyed it, try it, taste it and comment below. Love to hear from you.

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Steps

1
Done

Heat ½ tsp of oil in a pan, add peanuts, sesame seeds, poppy seeds and shredded coconut along with garlic and ginger.

2
Done

Roast until it turns brown color and aromatic. Allow it to cool completely and set aside.

3
Done

Transfer to a mixie jar and also add turmeric powder, red chili powder, kashmiri red chili powder, garam masala powder, methi/fenugreek seeds and ½ cup of water to it.

4
Done

Blend it to make a fine and smooth paste. Keep it aside.

5
Done

In a pan, heat ½ tbsp of oil and fry the de-seeded green chilies. Remove it from the pan. Keep aside.

6
Done

Now add the rest of oil to the pan followed by cumin seeds, curry leaves and chopped onions to it.

7
Done

Saute till it turns translucent and golden brown. Then add the prepared masala paste, tamarind pulp, jaggery and salt to it.

8
Done

Mix well and add 2 cups of water.

9
Done

Cover with a lid and simmer for 30 minutes.

10
Done

Stir occasionally to avoid the gravy getting burnt at the bottom. Until the paste begins to come smoothly off the bottom of the pan and oil gets ooze out from the gravy.

11
Done

Now add the fried green chilies into the gravy. Bring the curry back to boil and let it simmer for about another 5 minutes. If it looks too thick, add more water to dilute it to get a right consistency.

12
Done

Switch off the flame and garnish with finely chopped coriander leaves.

CR

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