Mirchi Ka Salan / Hyderabadi Salan

28 Apr Mirchi Ka Salan / Hyderabadi Salan

After Kumbakonam Kadappa and Mumbai Misal, its time to explore Hyderabad. Mirchi ka Salan is a popular dish in Hyderabad, Andhra Pradesh. Prepared with peanut, coconut, sesame seeds and tamarind juice, a curry  which is typically served as a side dish to aromatic hyderabadi biryani. But it can also be paired with any type of Biryani / Pulav / any Roti / paratha. Mirchi ka salan goes very well with any main course dish.

I have tried to use minimum oil in this recipe.

• The Chillies used are the big variety, less spicy ones.
• 8 chillies slit and de-seeded
• 1 medium sized onion finely cut
• 1 tsp ginger garlic paste
• 1 tablespoon tamarind pulp
• 1/2 tsp chilli powder
• 1 tsp mustard seeds
• 2 tsp oil

Dry roast the following and grind to a paste adding water:

• 1 tablespoon Sesame seeds
• 4 tablespoon Peanuts
• 2 tablespoon Desiccated coconut / copra grated
• 1/2 tablespoon Coriander seeds
• 1 tsp cumin seeds

1. In a heavy bottomed pan / skillet, add 2 tsp oil and roast the chillies, remove and keep aside
2. In the same pan, add mustard seeds. Once they splutter add onion and roast till brown
3. Add ginger garlic paste and chilli powder
4. Add the ground paste, tamarind paste, salt and 1/2 cup water.
5. Once the gravy starts boiling, add the roasted chillies, cover and boil on very low flame till the chillies absorb the spices (approximately 5 to 8 minutes)

Serve hot with Biryani / Rice

You can check for more interesting from Andhra cuisine here