on Sep 11, 2022, Updated Oct 29, 2023 Here are some more Hyderabadi recipes that you may like: Spot Idli, Baingan Ka Khatta, Bhindi Ka Salan, and Bagara Rice.
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Various vegetables can be added to this creamy, spicy, and tangy curry. Bhindi ka Salan, Baigan Ka Salan, and Tomato Salan are the most popular ones; however, Mirchi Ka Salan is the most popular. Mirchi Ka Salan is a delicious curry with fried green chilies added to a creamy, nutty, spicy peanut coconut gravy. Also known as Biryani Salan or just Salan, it is quite popular in Hyderabadi households and restaurants and is traditionally served with Hyderabadi Chicken Biryani and Mutton Biryani. It is also quite popular during festivals, weddings, or other celebrations and special occasions. Green Chilies – This curry uses large, non-spicy chilies (peppers). Use any mild pepper that is easily available. I used Bhavangiri chilies. Shishito peppers, banana peppers, etc., are also good substitutes. For The Salad paste, you will need raw peanuts, white sesame seeds, cumin seeds, fresh coconut, whole dry red chilies, fresh ginger, and garlic. Fresh coconut is this dish’s star, making the curry nutty and delicious. To save time, you can buy already grated fresh coconut. It is available in the freezer section of any Indian grocery store. You can replace fresh coconut with dry coconut if it’s not available. Peanuts also make the base of this dish and make the curry a little thick. You can adjust the quantity of dry red chilies depending on your taste. Spice Powders – This curry uses basic everyday spice powders such as coriander powder, turmeric powder, and Kashmiri red chili powder. Tamarind Pulp – Tamarind adds tanginess to the curry and balances out the heat from the chilies. Jaggery (Gud) adds a hint of sweetness and balances out the spiciness of chilies. Others – You will also need onions, oil, brown mustard seeds, fenugreek seeds (methi dana), curry leaves, salt, and cilantro (fresh coriander leaves). Discard the ends or keep them. Make a slit in the center of the chilies and remove the seeds and the pith. Heat 2 tablespoon oil in a large shallow frying pan over medium-high heat. Cover the pan with a lid if the chilies are spluttering too much. Remove the fried chilies to a plate and keep them aside.
2 tablespoon raw peanuts 2 tablespoon white sesame seeds 1 teaspoon cumin seeds 2 tablespoon grated fresh coconut 3-4 whole dry red chilies (stalks removed)
Remove the pan from heat and let the ingredients cool down for 10 minutes. Scrape the sides of the blender a few times while blending. Add the following ingredients once the oil is hot, and let them crackle for 3-4 seconds.
1 teaspoon brown mustard seeds ¼ teaspoon fenugreek seeds 15-20 curry leaves
Add 1 cup of thinly sliced onions and fry until they turn golden brown (6-8 minutes), stirring frequently.
salan paste 1 teaspoon coriander powder ½ teaspoon turmeric powder 1 teaspoon Kashmiri red chili powder ½ teaspoon salt
Add 2 cups of water and bring the curry to a boil. Cook the curry for 15-20 minutes. Now remove the lid, add the fried chilies to the pan, and stir well. Cover and cook for another 8-10 minutes. Check for salt and add more if needed. Mirchi Salan is ready. Garnish with 2 tablespoon chopped cilantro and serve it with biryani, rice, or roti.
