Mirch Ka Salan or Mirchi Ka Salan is a Hyderabadi recipe. It a perfect accompaniment with Biryani or it tastes just right by itself as a Sabji with Roti or Paratha. Salan is basically a curry made with coconut, peanuts, sesame seeds, tamarind juice, and some spices to add in the flavor.
I am not a big Hyderabadi food lover. But I love to eat biryani some days provided someone cooks it for me. So while I saw some of the green chilies resting in my refrigerator yesterday I thought to try my hands on Salan. Well, I won’t cook biryani to go with it but it can go well with my parathas. So here is my version of Salan for you. You should definitely give this a try and I can bet you would love it. You can make this in advance and it stays good for 3-4 days in the refrigerator.
- 5 tbsp of oil
- 1 tsp cumin seeds
- ½ tsp nigella seeds
- 8-10 curry leaves
- ½ onion chopped roughly
- 1 tbsp tamarind paste
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp chili powder
- ¼ cup peanuts
- 3 tbsp sesame seeds
- 1 tsp poppy seeds
- ¼ cup dry coconut
- 1-inch ginger roughly chopped
- 2 cloves garlic
- ½ cup water as required to blend
- 5 green chilies less hot
- Water as required to adjust consistency
- Cilantro leaves to garnish
- Take a pan and dry roast, peanuts, sesame seeds, poppy seeds, coconut first and take them out. Now in the same pan add a tbsp of oil and add garlic, ginger, and onion and sauté until cooked and golden brown in color. And let this all cool down completely.
- In a blender blend all of this with some water to make it as a smooth paste.
- Now add in the rest of the oil and fry the green chili. When the chilies are cooked slightly take them out.
- Now in the rest of the oil in the pan. Add mustard seeds, nigella seeds and when they start to crackle add in the paste.
- Give this all a good mix and add turmeric powder, red pepper powder, and salt. Cover and let this simmer for about 5 minutes on medium flame.
- Now add in the tamarind paste and water to adjust the consistency. This would get thick as it cools down so make sure to add enough water, but do not make it too runny. You can always add the water at any stage of cooking so add little at a time and more at later.
- Now cover again and cook for about 10 Mins or until you see the Salan leaves the oil and the side of the pan. (if it’s not sticking to the pan its cooked)
Garnish the Salan with freshly chopped cilantro leaves and enjoy this with rice, parathas or biryani.
Hope you guys would love this recipe. Do give this a try and share it with your friends and family. And do not forget to write to me about your experience below. Would love to hear from you guys. Enjoy and happy cooking Salan. Love to all … J