Thursday, May 19, 2011

Hyderabadi Mirchi Ki Salan

Mirchi Ki Salan is a popular dish of Hyderabad.  I am from Hyderabad and used to have this regularly when go outside. This is a spicy curry made with green chillies(large) or bell peppers and goes well with biryani and rotis.(yummy!!!!!!!!!!!!!!!)



This is prepared by boiling green chillies , to remove the tartness and adding freshly roasted grounded  paste which is made by using peanuts, coconut, sesame seeds, coriander seeds, jeera, tamarind paste and masala spices. This grounded paste gives a unique and delicious flavor.

I make this curry in most of my parties that we host in our home.

Ingredients:

Green chillies medium – 8 -10 no
Onion Medium – 1 no
Cloves – 2 no
Red Chilli – 2 no
Cinnamon Stick – 1`` inch piece
Cumin Seeds – 1 tsp
Coriander seeds – 1 tsp
Coconut grated fresh or dried – 3 tsps (I used fresh)
Sesame seeds – ¼ cup
Peanuts – ½ cup
Tamarind juice/paste – 4 tsps
Jaggery – ½ tsp ( optional)
Red Chilli powder – 1 tsp
Turmeric powder – ½ tsp
Curry leaves – a few
Ginger Garlic paste – 2 tsps
Salt As Required
Oil – 3 tsps

Preparation

  • Wash and split green chillies by removing the seeds inside it.
  • In a vessel add sufficient water to boil green chillies for 15-20 minutes and keep them aside.
  • In a frying sauce pan add peanuts roast them. After they get cooled remove the skin and keep aside.
  • In the same pan add cloves,red chilli, cumin seeds, coriander seeds, cinnamom stick and roast for 2 mins and keep aside.
  • Now in the same pan add sesame seeds and roast by continuously stirring for 3 mins.

  • Add a tsp of oil in the pan and fry the chopped onions for 3 mins.
  • Cool and grind them (all the above roasted items) to paste along with salt, chilli powder, coconut, peanuts and tamarind to a smooth paste by adding 1 cup of water to it.
  • Heat 2 tsps of oil in a cooking pan add curry leaves.
  • After they splutter add the grinded paste and turmeric powder and cook for 5 mins
  • Add the boiled green chillies along with water and cook for 10 mins on medium flame.
  • Keep stirring once in a while to prevent the grounded paste from sticking to the pan.
  • Cook for another 10-15 mins or until the gravy become thick.
  • Remove from heat and serve with biryani or rotis. 
Sending this to Dish Name starts with H hosted by Akila.


30 comments:

  1. Absolutely delicious, I love this mirchi ki salan.

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  2. flavourful delicious mirchi ki salan

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  3. I bought these mirchis at the indian store last week - your droolicious pics have given me a good idea as to how to use them! Awesome post

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  4. Looks absolutely perfect and tempting.. thanks for the delicious recipe :)
    Indian Cuisine

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  5. Very delicious,highly inviting,irresistible mirchi ka salan..

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  6. I love the mirchi. so subtle yet flavorsome.

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  7. Yummy mirchi Ka Salan...love it

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  8. Looks yummy.I deep fry the chillies instead of boiling them....loved ur version....

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  9. Looks so delicious am planning to make this for so long now ...and u r tempting

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  10. Very new to me. Never tried this. Looks yummy.

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  11. Delicious and yummy mirch ka salan.

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  12. Spicy and tempting..drool worthy curry.

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  13. Hmmm...juz love this very much. Looks wonderful and superb dear. Very nice recipes u have in ur blog... very happy to follow u dear...Keep rocking!!!

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  14. First time I am seeing this dish .. I am a fan of spicy food .. lovely dish.

    Vardhini
    VardhinisKitchen

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  15. I love mirchi ka salan...your recipe is wonderful...bookmarked.

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  16. very tempting one..delicious and spicy...

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  17. Hydrabad mirch ka salan is perfect.

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  18. I make it in a different way! Boiling chillies,adding whole coriander seeds are new to me. Lemme try next time!:)

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  19. I love mirchi ka salan & esp ur version!! :)
    Prathima Rao
    Prats Corner

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  20. mirch ka salan is my fav too and this looks very well done- slurp !

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  21. can clean up that bowl in no time- good recipe!

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