Mirchi Ka Salan-A very tasty and a little spicy curry generally served with Indian biryanis, this salan is basically a Hyderabadi dish. It has got the authentic taste of all the Indian spices and is relished by everyone.

I have had the opportunity of having the Hyderabadi Mirchi ka salan in Hyderabad many times. Most of the time when we would order Hyderabadi veg biryani in the restaurants there, it would always be accompanied by the Mirchi ka salan and raita by the side.

Moreover, Mirchi means chilli and salan means a thin gravy often served with rice. Here green chillies are cooked in a thin gravy or curry with peanuts, sesame seeds, coconuts and a few other Indian spices.

In fact, Mirchi ka salan is traditionally served as an accompaniment to biryanis. But I like this with any type of pulav. However, This gravy is referred to as tili-falli gravy.

What is Tili- Falli Gravy?

Tilli – Falli gravy is basically peanut and coconut-based gravy with an extra punch of sesame seeds.

Chillies– You can use any variety of chillies here. If you can prefer super spicy salan you can use all green chillies. For a milder version, you can use any chilli pepper varieties like banana peppers as I have used here. Another option would be to use bell peppers.

Tamarind– Tamarind pulp is added for the sourness. I have used dried tamarind, which I soaked in warm water to make Mirchi ka salan. You can also use ready-made tamarind paste in this recipe.

Peanuts– Peanuts are used in the spice paste and they lend a wonderful nutty flavour and slightly sweet taste to this curry.

Sesame seeds– These seeds also lend a wonderful nutty taste and flavour to the curry. You can use black or white seeds.

Coconut– Forms the base of the curry along with onions, and tomatoes. However, you can use freshly grated coconut or unsweetened frozen coconut flakes or dry coconut (kopra)

Onions, tomatoes– for flavour and taste.

Others- Spice powders like coriander powder, ground turmeric, and whole spices like cumin.

Finally, some more recipes from my blog with step by step photos

• Tamarind chutney
• SPICY VEGETABLE RICE/ VEGETABLE BIRYANI
• Dry peanut and garlic chutney
• MIRCHI VADA ||RAJASTHANI MIRCHI VADA
• Onion Curd Gravy || Indian curries
• HYDERABADI DUM BIRYANI
• SAMBAR ‘ A SOUTH INDIAN LINTEL CURRY’
• SESAME PANEER ROLL ( Sesame Roll)

Hyderabadi Mirchi Ka Salan || मिर्ची का सालन

Recipe by MINAL SHARMACourse: Main, SidesCuisine: Indian, HydrabadiDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

193

kcal

Mirchi ka salan is a tasty spicy side dish served with biryani. Mirchi salan is made with big chillies called jalapenos.

Ingredients

• Green chillies…..7 to 10(large pickle chillies/jalapenos)

• Oil……….2 tbsp+ to deep fry

• Onion………1 big size

• Garlic………6 to 8 cloves

• Ginger…….. 1-inch piece

• Curry leaves……8

• For dry masala:-

• Sesame seeds…….2 tbsp

• Roasted peanuts….1/2 cup

• Whole red chilli ….2 (if you want a little spicy)

• Coconut powder…..1 tbsp

• For tempering:-

• Panch Puran…..1tsp

• Turmeric powder….1tsp

• Coriander powder….1 tsp

• Tamarind pulp…..2 tbsp

• Salt…….to taste

Directions

• Wash, wipe and slit green chillies lengthwise remove stems. Deseed chillies.  Heat oil in Kadai/wok and deep fry chillies for one min. keep aside
• Peel wash and cut onion ginger and garlic and grind it into a paste.
• Make a paste of sesame seeds, roasted peanuts and red chillies.
• Now heat two tbsp of oil in a pan and add panch Puran, let it crackle and add curry leaves. Add onion paste and sauté till onion turns light golden brown.
• Add turmeric powder, coriander powder, chilli powder and mix well add the dry masala paste and cook for two-three min. stir in one and a half cups of water and bring it to a boil. Cook for ten min on medium heat.
• Add tamarind pulp and fried green chillies. add salt and cook on low heat for ten min.

trending Video