Wednesday, December 10, 2014

Mirchi Ka Salan | Spicy Pepper Curry

To tell you the truth, I never ever had this dish, just had the knowledge that this is famous Hyderabadi dish but I tasted salan with biryani in local restaurants and loved it and I tried it at home and loved it too. So when it comes to Mirchi ka Salan, I have to make it, because it has Mirchi, Which I just love it and second, it's Hyderabadi so I have to try this. But never had a chance to go out and first try it so I can replicate the taste but then I thought why not to make it home, then whenever I have chance I will try it outside. This goes perfect with biryanis, jeera rice or vegetable pulao but You can have it with Rotis too. Just Don't use spicy chilies because that will make the dish very spicy and you can not handle it, otherwise, it has very nice ingredients like coconut, peanuts and sesame seeds. So nothing can wrong, even my picky eater hubby like it. He wanted to me to add vegetables in that gravy so next time I will be making that and will share it too.

Ingredients :

4-5 long chilies or any nonspicy chilies, just don't take capsicum
1 onion chopped
1 tbsp. ginger garlic paste
2-3 tbsp. tamarind concentrate
1 tsp. each  Mustard seeds, Fennel seeds, Cumin seeds and fenugreek seeds
few leaves of curry leaves
1 tbsp. cumin and coriander powder
1 tbsp. red chili powder
salt to taste
3 tbsp. oil

To make it paste

1/2 cup coconut
1/2 cup peanuts
2 tbsp sesame seeds

Dry roast these ingredients and make a fine thick puree with little water. Keep it aside.


If you are using too long chilies, cut it and heat a tbsp oil in a pan, and roast it. Just for a minute or two.
Take it out and add the rest of the oil.
Add mustard seeds, when it pops, add rest of the seeds, fennel, cumin and fenugreek along with curry leaves.
When it changes the color, add ginger garlic paste and cook for a minute.
then add chopped onions and cook till its little pink.
Add the tamarind concentrate along with little water and cook for 3 minutes. Then add coconut and sesame puree and cook for 2 minutes.
Add a cup of water and mix it and add salt and green chilies.
Cook till gravy thicken and enjoy with rice or biryanis.

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  1. Looks yumm yaar.. I have never tried this.. But your post is tempting me to try soon..

  2. Love the mirchi salan and biryani combo. Perfect!!!

  3. Had to hop over to check out this delicious recipe! Such great flavors and the coconut adds an amazing touch:)

  4. never eaten a salan, but does sound yummy by the ingredients used.

  5. I think will make it now,always thought salan was very the non spicy chillies will make it perfect!

    1. You can choose your favorite pepper, just don't use capsicum .

  6. Never can I say no to such a spicy curry. Yum with rice.

  7. Very nice ! I love this dish. As you rightly said, I too use the non-spicy chilies.

  8. I had not heard of this dish either so I was very interested to learn about it. It sounds very spicy but it's definitely great comfort food! Thank you for sharing with us at the Hearth and Soul hop.

  9. Mmmm, such a delicious sounding curry! Thanks so much for linking it up with December's Family Foodies festive challenge.


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