Hyderabadi mirchi ka salan is a creamy, nutty and spicy salan with a culinary taste of Hyderabad in it. Mirchi ka salan is a very popular dish in Hyderabad. Usually Hyderababdi mirchon ka salan is served as a side dish with biryani other than raita but one can even enjoy it with paratha or simple roti. The curry of this Hyderabadi mirchi ka salan is extremely flavorful, have rich texture with grounded paste of roasted peanuts, sesame seeds, desiccated coconut. It is a lightly spiced creamy and slightly tangy curry made with green chilies. The gravy of this hari mirch ka salan can be thick or thin depending on the dish you want to serve with. If you are serving this rice or biryani then make the gravy thin, and if you are serving this mirchi ka salan with roti or paratha then make it thick. Here I am giving you a step by step recipe of how to make Hyderabadi mrchi ka salan at home. I am sharing this recipe of hari mirchon ka salan in urdu for your ease. Give it a try and enjoy.
Wash the green chilies, dry these and keep aside.
In a pan or wok add peanuts, sesame seeds, coconut and cashew nuts. Dry roast these ingredients on low flame till they turn aromatic. Stir continuously while roasting so these may not burn.
After these ingredients roasted take out and keep aside.
In the grinder add all these ingredients along with water and chopped onion, grind all these things well to make a paste.
Now turn the flame to medium, in the same wok add cooking oil and heat it.
Then add green chilies and fry these, stir in between so that green chilies could fry evenly from all sides. Take out and keep aside.
In the same cooking oil now add cumin seeds, mustard seeds and fenugreek seeds, roast these for few seconds.
Then add ginger garlic paste and chopped onions, saute these for 2-3 minutes. We just need to soften the onions.
Add coriander powder, kashmiri red chili powder, red chili powder, turmeric, salt and tomato puree and combine well.
Add 1 tablespoon water at this stage so that spices may not burn and fry the masala till the oil separates.
Once oil release on top, add already grind paste of peanuts and other ingredients in it, combine well.
Add few leaves of kari pata at this stage as well.
Add soaked tamarind pulp in the mirchi salan and water for making gravy.
Add fried green chilies as well, give a mix, cover the wok and let everything cook for 10-15 minutes on medium high flame.
After the time turn the flame to low and give another 2 minutes so that masala could release its oil on top.
Dish out this delicious Hyderabadi mirchi ka salan and serve with biryani or roti or paratha as per your choice.
_________ Tips: Choose chilies that are low in spice other wise the salan will turn too hot.
