mirchi ka salan recipe/ biryani salan / hyderabadi salan

This mirchi ka salan recipe is best side dish for biriyani. Best hyderabadi delicacy with creaminess nuttiness from peanuts a bit of tanginess from tamarind and also a bit of jaggery will lift up all the flavours that is well needed. I prefer adding jaggery but its totally optional. Its not necessary to deseed the chillies just slit open the chillies and keep the top part intact that’s enough. Right amount of tamarind extract is enough to balance the gravy don’t be tempted to add too much.Roast the peanut nicely till nice aroma comes out so that the gravy will also taste delicious.The gravy will thicken as it cools so make it thin while finishing off so that when it cools it comes to the correct consistency.

A variety called bhavnagari chilli is generally used to make this mirchi ka salan recipe. Its is called as bajji milagai. If you don’t get this type of chillies do try with the chillies that are equally less spicy like this Bhavnagari chillies. Do try this mirchi ka salan which is an inevitable combination for every type of biriyani.

More recipes:

plain salna recipe / street style empty salna

parotta without egg /malabar parotta recipe

vegetable biryani pressure cooker method /veg biriyani recipe

kuska biriyani /rice without vegetables

Watch this on youtube;

mirchi ka salan recipe/ biryani salan / hyderabadi salan

INGREDIENTS:

Bajji milagai/mirchi – 5-8 pieces

For masala:

Peanuts(raw) – 5 tbsp
Sesame seeds/elllu – 21/2 tbsp
Coriander seeds/dhania – 1tbsp
Cumin/jeera – 1/2 tbsp
Red chillies(dry) – 10(kashmiri and ordinary mixed up)
Mustard/kadugu – 1/4 tsp

For gravy:

Oil – 5-8 tbsp
Mustard seeds/kadugu – 1 tsp
Some curry leaves
Onion(minced) – 1/4 cup + 3 tbsp
Chilli powder(kashmiri) – 1 tbsp
Turmeric powder – 1/2 tsp
Tamarind extract – (from gooseberry sized extract)
Ginger garlic paste – 11/2 tbsp
Jaggery powder(optional) – 1/2 tsp

METHOD:

1.Wash and slit chillies keeping top part intact. 2.Now keep a kadai with little oil and roast chillies, take out and keep ready.

3.Again for making masala keep kadai with oil add peanuts and nicely roast till nice aroma come out add sesame seeds, coriander, jeera and mustard roast nicely.
4.Add onion saute well with red chillies when cool grind to a paste by adding water.

5.Keep a pan with oil add mustard to splutter add onions,curry leaves and when slightly brown add ginger garlic paste.
6.When rawness goes off add turmeric powder and chilli powder.
7.Add tamarind extract and boil.

8.Then put in the chillies close lid and cook for 5 minutes.
9.Open add masala paste with needed water for the gravy.
10.Let it boil add needed salt.
11.You can add some jaggery when oil oozes on top switch off and serve.

mirchi ka salan recipe/ biryani salan / hyderabadi salan

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Total Time 30 minutes mins

Course Breakfast, dinner, Lunch

Cuisine Indian, SouthIndian

Servings 5

Ingredients

  

• Bajji milagai/mirchi - 5-8 pieces

For masala:

• Peanuts(raw) - 5 tbsp

• Sesame seeds/elllu - 21/2 tbsp

• Coriander seeds/dhania - 1tbsp

• Cumin/jeera - 1/2 tbsp

• Red chillies(dry) - 10(kashmiri and ordinary mixed up)

• Mustard/kadugu - 1/4 tsp

For gravy:

• Oil - 5-8 tbsp

• Mustard seeds/kadugu - 1 tsp

• Some curry leaves

• Onion(minced) - 1/4 cup + 3 tbsp
• Chilli powder(kashmiri) - 1 tbsp

• Turmeric powder - 1/2 tsp

• Tamarind extract - (from gooseberry sized extract)

• Ginger garlic paste - 11/2 tbsp

• Jaggery powder(optional) - 1/2 tsp

Instructions

 

• Wash and slit chillies keeping top part intact.

  2.Now keep a kadai with little oil and roast chillies, take out and keep ready.

  3.Again for making masala keep kadai with oil add peanuts and nicely roast till nice aroma come outlaid sesame seeds, coriander, jeera and mustard roast nicely.

  4.Add onion sauce well with red chillies when cool grind to a paste by adding water.

  5.Keep a pan with oil add mustard to splutter add onions and when slightly brown add ginger garlic paste.

  6.When rawness goes off add turmeric powder and chilli powder.

  7.Add tamarind extract and boil.

  8.Then put in the chillies close lid and cook for 5 minutes.

  9.Open add masala paste with needed water for the gravy.

  10.Let it boil add needed salt.

  11.You can add some jaggery when oil oozes on top switch off and serve.
  

Notes

• Tamarind extract added should be moderate don’t add too much.
• Nicely roasted groundnuts makes the gravy flavourful.
• If you don’t get this type of chillies do try with the chillies that are equally less spicy like this Bhavnagar chillies.
• The gravy will thicken as it cools so make it thin while finishing off so that when it cools
• it come to the correct consistency.

Keyword kulambu,kuzhambu,gravy,semigravy, sidedish