Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
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.
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
1 hour 35 min
- 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
- 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.
- Fry the green chillies in oil on low heat until they just become a bit soft. Set aside.
- 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.
- Add the ginger-garlic paste, kadhi patta and crushed green chillies. Saute for 1-2 minutes.
- Add the tamarind pulp and mix well; then add the browned onions and mix well again.
- Add in the salt, coriander powder, jeera powder and turmeric powder. Stir until well mixed.
- 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.
- Add in the water, raise the heat to medium-high and mix well. Let the mixture come to a boil.
- Add the garam masala, reduce the heat to medium and mix well.
- Add in the fried green chillies and mix well. Cook for 2-3 minutes until the curry is a bit thicker.
- Remove and seve with biryani or rice.
Hyderabadi Mirchi Ka Salan: Curried Chilli Peppers
© 2021 Rajan Singh Jolly