Mirchi ka salan recipe with step by step photos. Mirchi ka salan is a very popular side dish for Biryani and rice from Hyderabad

Recently I prepared Hyderabadi veg biryani at home and I wanted to make an authentic side dish for biryani, this mirchi ka salan recipe flashed in my mind as I had seen it in menu cards of many restaurants. Recipes such as mirchi ka salan, tamatar ka salan are authentic side dish recipes for biryani from Hyderabad. I referred Tarla dala’s mirchi ka salan, but used ooty bajji molaga/banana peppers as I had them in hand for making this mirchi ka salan recipe.

Salan recipes are typically made of two sets of spices. One is a dry spice powder made of sesame,peanuts and cumin, other is a spice paste made of onion,tomato and coconuts. The addition of peanuts and sesame lends a very nice texture and nutty taste to the gravy whilst coconut adds a rich texture and taste. The chilies are first deep fried or shallow fried and then added to the spice mixture, simmered for a while and served hot.

To make mirchi ka salan you can use any kind of green chilli depending on your level of spice tolerance. You can even green bell peppers for a mild mirchi ka salan. To reduce the hotness of chilies, you can deep fry or if you wish you can shallow fry them too.

To make it simple you can prepare the dry powder and spice paste a day ahead too and make mirchi ka salan next day. This will come handy when you want to make in huge quantity for guests.

Serve mirchi ka salan with veg biryani or even any mild pulao like peas pulao or even plain cooked rice.

Here is how to make mirchi ka salan recipe, do try out!

If you are looking for more side dish recipes cauliflower korma, veg korma, tomato sagu, paneer tawa masala.

Mirchi ka salan recipe with step by step photos.

1. Wash and cut the banana peppers into long strips, you can discard the stem if you prefer.

2. Heat oil and fr the cut chilies until they wilt and shrink.

3. Heat a pan and dry roast sesame seeds, cumin seeds and peanuts until nice aroma wafts out. Cool and powder.

4. Take 1 coarsely chopped onion, 1 coarsely chopped tomato, 3 tablespoons grated coconut, 1/2 inch ginger,2-3 cloves garlic in a mixer jar. Grind to a smooth paste.

5.Heat a pan with 3 teaspoons oil. Add mustard seeds, methi seeds, cumin seeds, nigella seeds and let them crackle. Add curry leaves and saute well.

6. Add the ground spice paste and mix well. Add coriander powder, turmeric powder, peanut-sesame powder and mix well.

7. Add salt and saute well till the masala leaves out oil.

8. Add around 1 1/2 cups water and mix well. Add tomato pulp and mix well. Cook till the salan boils and reduces in volume. You can keep the consistency as per your preference.

9. Add the fried chillies and toss gently. Simmer for 2-3 minutes. Serve mirchi ka salan hot with rice/biryani.

Mirchi ka salan recipe card below:

Mirchi ka salan recipe | How to make mirchi ka salan Harini Mirchi ka salan recipe, a traditional Hyderabadi side dish for biryani made with chilles! 5 from 1 vote Print Recipe Pin Recipe Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Course Side Dish Cuisine Indian Servings 4 Calories 393 kcal Ingredients 1x 2x 3x 7 banana bell peppers OR 2 large green chillies cut into thick strips.

1 teaspoon cumin seeds

1 teaspoon nigella seeds

1/2 teaspoon mustard seeds

1 teaspoon coriander powder

1 tablespoon thick tamarind pulp

1/2 teaspoon turmeric powder

10-12 curry leaves

1/4 teaspoon methi seeds

Salt

3 teaspoons oil.

For dry spice powder:

2 tablespoons peanuts

2 tablespoons white sesame seeds

2 teaspoons cumin seeds

For spice paste:

1 onion coarsely chopped

1 to mato coarsely chopped

1/2 inch ginger

2-3 cloves garlic peeled

3 tablespoons grated coconut Instructions Wash and cut the banana peppers into long strips, you can discard the stem if you prefer.

Heat oil and fr the cut chilies until they wilt and shrink.

Heat a pan and dry roast sesame seeds, cumin seeds and peanuts until nice aroma wafts out. Cool and powder.

Take 1 coarsely chopped onion, 1 coarsely chopped tomato, 3 tablespoons grated coconut, 1/2 inch ginger,2-3 cloves garlic in a mixer jar. Grind to a smooth paste.

Heat a pan with 3 teaspoons oil. Add mustard seeds, methi seeds, cumin seeds, nigella seeds and let them crackle. Add curry leaves and saute well.

Add the ground spice paste and mix well. Add coriander powder, turmeric powder, peanut-sesame powder and mix well.

Add salt and saute well till the masala leaves out oil

Add around 1 1/2 cups water and mix well. Add tomato pulp and mix well. Cook till the salan boils and reduces in volume. You can keep the consistency as per your preference.

Add the fried chilies and toss gently. Simmer for 2-3 minutes. Serve mirchi ka salan hot with rice/biryani. 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. Nutrition Calories: 393 kcal Tried this recipe? Mention cookclickndevou or tag cookclickndevour