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Hyderabadi Mirchi Ka Salan (Curried Chilli Peppers)

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Hyderabadi mirchi ka salan

Hyderabadi mirchi ka salan

Hyderabadi mirchi ka salan is a traditional dish of curried chilli peppers that comes from the Indian state of Hyderabad. It is also called shadiyon wala salan, as it is a must-have dish at weddings.

The mirchi, or chilli peppers, used in this dish are not a spicy type. Usually, the thicker and larger the chilli pepper, the less spicy it is.

Mirchi ka salan is a must-have accompaniment to any type of biryani, but you can have it with rice as well. Do try this very flavourful dish and share your experience.

Cook Time

Prep timeCook timeReady inYields

20 min

1 hour 15 min

1 hour 35 min

4 servings

Ingredients

  • 100 grams moongfali (raw peanuts)
  • 100 grams dry coconut, thinly sliced
  • 25 grams til (sesame seeds)
  • 1 1/4 cups (or as needed) water to grind the peanuts, dry coconut and sesame seeds
  • 300 grams thick, large, non-spicy green chillies, slit on one side, top to bottom, to make a pocket
  • 3-4 tbsp oil, to fry the green chilli peppers
  • 4-5 tbsp oil, for the salan
  • 1 tsp saunf (fennel seeds)
  • 1 tsp jeera (cumin seeds)
  • 1/2 tsp rai (mustard seeds)
  • 1/2 tsp methi dana (fenugreek seeds)
  • 1/2 tsp kalonji (nigella seeds)
  • 20-25 kadhi patta (curry leaves)
  • 1 tbsp ginger-garlic paste
  • 2 green chillies, crushed
  • 25-30 grams imli (tamarind), soaked in 2-3 tbsp hot water for 30 minutes; tamarind pulp strained
  • 3 medium onions, sliced thin and fried in hot oil until browned
  • 1 tsp jeera (cumin seed powder)
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 tsp/to taste salt
  • 1/2 tsp red chilli powder (optional)
  • 1/2 tsp garam masala
  • 2 cups water, for the salan

Instructions

  1. Dry roast the peanuts, dry coconut and sesame seeds one by one until they become aromatic and change slightly in colour. Allow them to cool down then grind to a fine paste with 1 1/4 cups of water.
  2. Fry the green chillies in oil on low heat until they just become a bit soft. Set aside.
  3. To prepare the mirchi ka salan, heat oil in a large pan on low heat. Add in the jeera, saunf, kalonji, methi dana and rai. Saute until they crackle.
  4. Add the ginger-garlic paste, kadhi patta and crushed green chillies. Saute for 1-2 minutes.
  5. Add the tamarind pulp and mix well; then add the browned onions and mix well again.
  6. Add in the salt, coriander powder, jeera powder and turmeric powder. Stir until well mixed.
  7. Add the peanut, coconut and sesame paste. Mix well, then raise the heat to low-medium and cook the mixture until the oil starts to separate out and is roasted nicely.
  8. Add in the water, raise the heat to medium-high and mix well. Let the mixture come to a boil.
  9. Add the garam masala, reduce the heat to medium and mix well.
  10. Add in the fried green chillies and mix well. Cook for 2-3 minutes until the curry is a bit thicker.
  11. Remove and seve with biryani or rice.

Hyderabadi Mirchi Ka Salan: Curried Chilli Peppers

© 2021 Rajan Singh Jolly

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