Tuesday, 21 January 2014

Mirchi Ka Salan

Mirchi Ka Salan is a very tasty side dish served with biryanis. Mirchi ka salan can be served with pulaos also. Mirchi ka salan prepared using jalepano breed chillies tastes real good than Mirchi ka salan prepared with regular chillies.


1. Big Mirchi(not much spicy ones) - 18 to 20
2. Cumin Seeds - 1 tsp
3. Coriander Seeds - 1 tbsp
4. Sesame Seeds - 2 tbsps
5. Dry Red Chillies - 2
6. Roasted Peanuts - 1/2 cup
7. Garlic cloves - 6 to 8
8. Ginger Piece - 1 inch piece
9. Mustard seeds - 1 tsp
10. Curry leaves - 8 to 10
11. Onions - 1 medium (grated or chopped and ground in a mixer)
12. Turmeric powder - 1 tsp
13. Salt - To taste
14. Tamarind pulp - 2 tbsps
15. Water - 3 to 4 cups
16. Coriander leaves - 1 tbsp
17. Oil - As needed


1. Put a slit on each mirchi but you should not cut it, just a slit. This is bcoz, when we fry mirchi they splutter if a slit is not kept
2. Oil should not be too hot, fry mirchi in the oil in a low to medium flame. It takes a bit longer time to get fried nicely and evenly
3. Meanwhile, dry roast cumin, coriander and sesame seeds i.e. without oil
4. In a mixer jar, add dry red chillies, roasted peanuts, these dry roasted ingredients, garlic cloves, ginger (You can add 2 tsps of GG paste directly instead of adding ginger and garlic seperately), some water and blend to a thick paste 

5. Mirchis might get cooked by this time so take them out and drain on a tissue paper

6. Heat another kadai, add 1 tbsp of oil, mustard seeds, curry leaves, onion paste, already ground paste and cook for a minute

7. Add salt, turmeric powder, water, Tamarind pulp, fried mirchi and cook on medium flame for 5 to 10 mins till mirchi becomes soft and the flavours we added infuses into it

8. Gravy should not be too thick as we prefer in a little thinner consistency only

9. Garnish with coriander leaves and serve with hot n spicy hyderabadi chicken dum biryani
10. Mirchi ka salan can be served along with biryanis, pulaos or even with steamed

rice also :)