Mirchiyo ka Salan

Mirchiyo ka Salan....

Assalamualaikum Warahmatullahi Wabarakatuhu!! 

 Mirchi ka Salan” is a popular Hyderabadi dish. A hyderabadi delicacy which is generally made as an accompaniment for Biryani and can also be had with rotis and rice too. Generally speaking, Hyderabadi dishes are very spicy and aromatic, and this is one of them. the preparation of mirchi ka salan is considered to be an art and like biryani, this dish is also lavished as much attention in cooking. Mirchi ka salan and biryani go hand-in-hand and I can't imagine having biryani without it. I'm sure every family has its own recipe to share and the taste as well as flavour is different. However, I really love the one we make at our place.

I have learnt this recipe from my "Aunt-Sanjeeda aunty" who is a super cook herself Masha'Allaah!! :)

1) Mirchi 10-15 medium sized
2) Imli pulp 1/2 cup
3) Ginger garlic paste 1tbsp
4) Oil 1/4 cup
5) Turmeric pdr 1/2tsp
6) Two small tomatoes
7) Small Green Chillies 7-8
8) Salt to taste

Masala Ingredients :
1) Onion 1(medium roughly chopped)
2) Zeera pdr 1-1/2 tsp
3) Peanuts 3-4 tbsps
4) Coconut desiccated 1/4 cup
5) Til/sesame seeds 4 tbsps
6) Coriander pdr 1 tbsp

All the above masalas have to be roasted and powdered or make fine paste. (remove peanuts skin after roasting)

(Add 1tbsp oil to a pan and fry the onions till soft on high flame. Take these onions, tamrind pulp, ginger-garlic paste and the dry roasted and powdered masalas and place in a blender, and make a thick fine paste by adding a little water. Keep aside.)

Baghar/ tempering
1) Zeera 1 tsp
2) Mustard seeds 1/2 tsp
3) Dry red chillies 4
4) Methi seeds a pinch
5) Curry leaves 4 sticks
6) kalonji seeds a pinch

1) Heat oil in a heavy bottomed pan and add all the Baghaar Ingredients and let it fry/ splutter of one minute on medium flame.
2) Immediately add the big green chillies and tomatoes. Fry them on medium flame for 2 mins.
3) Add turmeric pdr, the paste that u made with the onion and powdered masalas and salt to taste.
4) Bhunofy well till the oil is released and the raw taste of the masalas should be gone.
5) Now add small green chillies and adjust gravy consistency by adding little water and leave on simmer for 10-15 minutes till all flavours are infused and the oil comes up.
Serve with Biryani!!


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