Mirchi ka salan is a classic side dish for biryani from Hyderabad cuisine. Mirchi means chili and salan means a thin gravy often served with rice. Here green chilies are cooked in a a thin gravy or curry with peanuts, sesame seeds, coconuts and few other Indian spices.
Prep Time20mins
Cook Time20mins
Total Time40mins
Course: Side Dish
Cuisine: Indian
Keyword: mirchi ka salan
Servings: 3servings
Calories: 180kcal
Author: Harini
Ingredients
For Salan Gravy
7chili peppersless spicy variety
1teaspooncumin seeds
1teaspoonnigella seeds
1/2teaspoonmustard seeds
1teaspooncoriander powder
1tablespoonthick tamarind pulp
1/2teaspoonturmeric powder
10-12curry leaves
1/4teaspoonmethi seeds
Salt
3teaspoonsoilmore to fry chili peppers
For dry spice powder:
2tablespoonspeanuts
2tablespoonswhite sesame seeds
2teaspoonscumin seeds
For Spice paste
1onion
1tomato
1/2inchgingerpeeled
2clovesgarlicpeeled
3tablespoonsgrated coconut
Instructions
Wash and cut the banana peppers into long strips, you can discard the stem if you prefer.
Heat the oil and for the cut chilies until they wilt and shrink. Keep aside.
Heat a pan and dry roast sesame seeds, cumin seeds and peanuts until nice aroma wafts out. Cool and powder.
Take onion, tomato, 3 tablespoons grated coconut, 1/2 inch ginger,2-3 cloves garlic in a mixer jar. Grind to a smooth paste with little water.
Heat a pan with 3 teaspoons oil in medium heat. Add mustard seeds, methi seeds, cumin seeds, nigella seeds and fry for a minute. Also add curry leaves and fry.
Now add the ground spice paste and mix well. Next add coriander powder, turmeric powder, peanut-sesame powder and mix well.
now add salt and saute well till the masala leaves out oil
Add around 1.5 cups of water and mix well. Add the tamarind paste and mix well. Cook till the salan boils and reduces a bit in volume. You can keep the consistency as per your preference by adding more water if needed.
Finally add the fried chilies and toss gently. Simmer for 2 minutes. Serve mirchi ka salan hot with biryani or rice.
Notes
1. You can increase coconut by 1 more tablespoon to reduce the spice level. 2. If you want to make a thinner gravy add 2 cups water.