Mirchi Ka Salan

Mirchi Ka Salan

Mirchi Ka Salan

This is one of the most delicious side dishes for biriyani. I got to know about this dish when I was in Hyderabad. I still remember myself craving for that extra pack of salan which I used to buy from Hyderabad House. I remember one elderly person asking this dish in extra quantity for no extra cost. The guy at the counter replied “ Ye Sheruva nahi hai. Yeh Salan Hai. Extra Salan ko paisa lagega” {This is not the usual gravy (the one that is usually served with biriyani). This is special so pay up}. Rumali Roti, Biriyani and Mirchi ka sala make a delicious meal.

After moving out of Hyderabad, one of the food items that I missed a lot is Biriyani and Mirchi ka salan combination. I could compensate the biriyani flavor to a maximum extent using the ready made biriyani paste which is easily available in the market. But Mirchi Ka Salan ??? Not at all. I searched a lot over the internet, checked many cookery websites and finally I experimented this recipe one fine day. Fortunately I turned out well and whenever there is biriyani festival at home…. I make sure that this recipe marks its presence.

Mirchi Ka Salan is a gravy dish in wish shallow fried Green Chilies are cooked in Tangy gravy made from Coconut,Onions,Sesame seeds, peanuts with other spices added.

Mirchi Ka Salan

 

All Non-Veg Lovers out there!!! Don’t get disappointed. Here I am providing the link for authentic Indian chicken Biriyani  taken from Fa’s Kitchen

Ingredients

Long Green Chillies : 6-8

Jeera : 1 tsp

Mustard: 1 tsp

Methi(Fenugreek) seeds : ½ tsp

Dhania Powder : 1 tsp

Jeera Powder : 1 tsp

Chilly Powder : 1.5 tsp

Tamarind Water : ½ cup

Finely chopped coriander : ½ cup

Curry Leaves : A few

Oil-2 tsp

Salt- To taste

For the Powder

Roasted Peanuts : 3 tbsp

Roasted Till(Sesame Seeds) : 2 tbsp

Jeera: 2 tsp

For the paste

Ginger Garlic Paste : 2 tsp

Onion : 1 Big Sized

Fresh Grated Coconut : 5 tsp

Mirchi Ka Salan is a gravy dish in wish shallow fried Green Chilies are cooked in Tangy gravy made from Coconut,Onions,Sesame seeds, peanuts with other spices added.

Method

  • Grind all the ingredient which are given for the powder to a medium coarse textured powder
  • Grind all the ingredients given for the paste to a smooth textured paste. Do not add water. The moisture in the onions is sufficient for the paste
  • Heat Oil in a pan and fry the chillies until the outer skin turns white.

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  • Take out the chillies and in the same oil add all the tadka ingredients and curry leaves
  • Add the ground paste and fry until the raw smell goes off
  • Add Turmeric , jeera, dhania and chilli powder and the ground powder
  • Mix the powders well and fry until the oil starts separating

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  • Add 2 cups of water and the tamarind water and boil until the mixture turns thicker
  • Now add Fried Chillies, Corriander, Salt and simmer for 5-7 mins

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  • Serve hot with biriyani or roti.

Mirchi Ka Salan-2

 

Mirchi Ka Salan
Recipe Type: Curry
Cuisine: Indian
Author: Krish
Prep time:
Cook time:
Total time:
Serves: 4
Mirchi Ka Salan is a gravy dish in wish shallow fried Green Chilies are cooked in Tangy gravy made from Coconut,Onions,Sesame seeds, peanuts with other spices added.
Ingredients
  • Long Green Chillies : 6-8
  • Jeera : 1 tsp
  • Mustard: 1 tsp
  • Methi(Fenugreek) seeds : ½ tsp
  • Dhania Powder : 1 tsp
  • Jeera Powder : 1 tsp
  • Chilly Powder : 1.5 tsp
  • Tamarind Water : ½ cup
  • Finely chopped coriander : ½ cup
  • Curry Leaves : A few
  • Oil-2 tsp
  • Salt- To taste
  • For the Powder
  • Roasted Peanuts : 3 tbsp
  • Roasted Till(Sesame Seeds) : 2 tbsp
  • Jeera: 2 tsp
  • For the paste
  • Ginger Garlic Paste : 2 tsp
  • Onion : 1 Big Sized
  • Fresh Grated Coconut : 5 tsp
Instructions
  1. Grind all the ingredient which are given for the powder to a medium coarse textured powder
  2. Grind all the ingredients given for the paste to a smooth textured paste. Do not add water. The moisture in the onions is sufficient for the paste
  3. Heat Oil in a pan and fry the chillies until the outer skin turns white.
  4. Take out the chillies and in the same oil add all the tadka ingredients and curry leaves
  5. Add the ground paste and fry until the raw smell goes off
  6. Add Turmeric , jeera, dhania and chilli powder and the ground powder
  7. Mix the powders well and fry until the oil starts separating
  8. Add 2 cups of water and the tamarind water and boil until the mixture turns thicker
  9. Now add Fried Chillies, Corriander, Salt and simmer for 5-7 mins
  10. Serve hot with biriyani or roti.
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