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Hyderabadi Mirchi Ka Salan

  • Published On October 23, 2020
  • In Video
  • By Guest Author
  • 0 comments
  • Prep Time
    15 Minutes
  • Cook Time
    20 Minutes
  • Difficulty Level
    Intermediate

Hyderabadi Mirchi Ka Salan is a popular and mouthwatering Hyderabadi dish.

Hyderabadi Mirchi Ka Salan is a delicious chili and peanut-based curry recipe. It is a lightly spiced, creamy & slightly tangy curry prepared from green chilies. It is a delicious dish originally from Hyderabad but relished all over the country. Salan is an Urdu word that means curry and mirchi means chilies. It is a delicious curry that pairs well with biryani, chapatti, paratha or rice. The unique combination of spices makes this curry delectable and yummy. Depending on how spicy and hot curries you prefer, you can choose the kind of chilies. Tamarind adds the tanginess and jaggery adds the sweetness to the curry and balances out the heat from the chilies. It is equally healthy and super delicious. Serve this Hyderabadi Mirchi Ka Salan with Gatte Ka Pulav. Try to prepare this delicious recipe and enjoy it with family and friends. Do share your feedback in the comment section.

This recipe was prepared by a lovely mom – Archana Chakravarthy.

Tips and Suggestions by Mom Chef:-

  • The ratio for groundnut:sesame seeds is 1:(1/2).
  • Use less spicy chili or deseeds the chili to avoid spiciness.
  • You can also use yogurt or tomato puree to add tanginess instead of tamarind.
  • The gravy thickens as it cooks, so add more water if required.
  • Adjust the spiciness, tanginess, and sweetness as per the requirement.
  • Serve it hot for a better taste.

For more such exciting recipes like Hyderabadi Mirchi Ka Salan, please click on the following links:

  1. Gatte Ka Pulav
  2. Sattu Stuffed Mirchi
  3. Dahi Wali Mirchi

Current Recipe Rating

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3 ratings

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Ingredients

  • Peanuts/ Groundnuts - 1 cup
  • Til/ Sesame seeds - 1/2 cup
  • Khaskhas/ Poppy seeds - 1 teaspoon
  • Sabud Dhaniya/ Coriander seeds - 2 teaspoons
  • Jeera/ Cumin seeds - 1 teaspoon
  • Dry Nariyal/ Coconut - 1/2 cup chopped
  • Water - as required
  • Oil - as required
  • Rai/ Mustard seeds - 1 teaspoon
  • Jeera/ Cumin seeds - 1 tablespoon
  • Haldi powder/ Turmeric powder - 1 teaspoon
  • Hing/ Asafoetida - a pinch
  • Curry patta/ Curry leaves - 7 to 8
  • Pyaaz/ Onion - 1 julienne
  • Adrak- Lehsun paste/ Ginger-garlic paste -1 tablespoon
  • Laal mirch powder/ Red chili powder - 1 tablespoon
  • Garam masala/ All spice mix - 1 tablespoon
  • Imli ka ras/ Tamarind juice - 1 cup
  • Gud/ Jaggery - 1 tablespoon
  • Namak/ Salt - as required
  • Long Hari mirch/ Green chili - 4 to 5 cut and deseed
  • Dhaniya patta/ Coriander leaves - finely chopped as required for garnishing

Instructions

  1. Heat a pan and add peanuts. Roast it for 2 minutes and add sesame seeds, poppy seeds, coriander seeds, cumin seeds, and dry coconut. Continuously stir it for 2 minutes and turn off the flame.
  2. Allow it to cool down and transfer it to a mixer jar. Dry grind it and add some water. Again, grind it to a fine paste.
  3. Now, heat 2 tablespoon of oil in a pan and sauté mustard seeds, cumin seeds, turmeric powder, hing, curry leaves.
  4. Add onion and fry it until golden. Add ginger-garlic paste, red chilli powder, garam masala, and mix it well.
  5. Further, add tamarind juice and jaggery, and cook for a minute.
  6. Now, add the above prepared peanut gravy and salt, and mix properly. Cook for 2 minutes.
  7. Add water in the mixer jar in which the paste was ground and pour that water in the gravy. Mix well and cover it. Cook for 15 minutes.
  8. Meanwhile, heat oil in a pan and add chillies. Fry it until crunchy and transfer it to the gravy. Mix it and garnish it with coriander leaves.
  9. Delicious ‘Hyderabadi Mirchi Ka Salan’ is ready to be served.
  • Servings : 4
  • Ready in : 35 Minutes
  • Special Category : Healthy Food, Sabji
  • Recipe Type : Dinner, Lunch

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About Chef

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Guest Author showcases the recipes sent to us by individual users on our email id zaykakatadka@gmail.com

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