By swasthi. on August 27, 2016. 24 Comments
Mirchi ka salan recipe for biryani about the most classic hyderabadi recipes. a side dish for biryani. Salan describes a skinny gravy, mostly made (not basically) with ingredients like peanuts, sesame seeds, coconut to create the bottom.
Mirchi ka salan is an extremely scrumptious and attractive biryani gravy made using eco-friendly chills that aren't hot. It's offered in many Hyderabadi wedding and family occasions plus a aromatic chiken biryani or hyderabadi dum mutton biryani . It pairs great with any number of veg biryani as well as with roti, plain paratha, jowar roti, bagara grain, plain biryani grain or perhaps having a pulao. For many salan recipes, yogurt can be used to include a distinctive taste, volume and tang towards the gravy. But it's optional.
Hyderabadi mirchi ka salan recipe below
Yield / Serves: two to three
Ingredients (240 ml cup used)
- 2 tablespoons of. peanuts
- 1.5 tablespoons of. sesame seeds
- 1 tablespoons of. desiccated coconut
- 1.5 to two tablespoons of. oil
- 1 onion sliced thinly
- 1 teaspoon ginger root garlic clove paste
- five to six eco-friendly chillis (less hot or perhaps a mix)
- teaspoon mustard
- teaspoon cumin/ jeera
- 1 sprig curry leaves
- 1.5 to two cups water (adjust when needed)
- salt when needed
- small lemon sized tamarind ball
- ⅛ to teaspoon turmeric (adjust)
- teaspoon garam masala
- red chili powder when needed
Steps to make the recipe
- Warm up little water and immerse tamarind inside it for some time. Squeeze and extract juice. Put aside.
- Dry roast peanuts until golden, sesame seeds and coconut one by one until they start to smell nice. Awesome them.
Making mirchi ka salan
- Within the same pan, saute onions in little oil until golden.
- Saute ginger root garlic clove paste before the raw smell disappears. Awesome this too. Blend and various other roasted ingredients together with two to three tablespoons of. water. Create a thick slightly coarse paste.
- Heat oil within the same pan fry chilies for two to three minutes. Put aside. Add mustard, cumin. Once they sizzle add curry leaves and saute for some time.
- Add some paste and enough water. Stir making a thin gravy. Split up any protuberances within the gravy.
- Add chili powder, tamarind juice, garam masala and turmeric. Stir and sim for five to eight minutes.
- Add fried chilies and simmer on the low heat until they wilt. Gravy also thickens at that time.
- Serve mirchi ka salan with any biryani.
Calories: 350 Fat: 3g