Hyderabadi Mirch Salan | Mirch Ka Salan || How to Make Hari Mirch Ka Salan with step-by-step photos.
Hyderabadi Mirch Salan is the most authentic recipe in Hyderabad, made with Mirchi, which is green chilli. It goes really well with Biryani, Pulao_In Hyderabad, is Biryani incomplete without Bagara Baingan and Mirchi ka salan
It is a popular side dish, chilli curry made with thick and big green chillies, chillies
with some masala paste. The special masala that goes into making curry is the paste of roasted coconut powder, poppy seeds, white sesame, coriander and cumin
seeds.
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The tangy taste of the dish comes out only by adding tamarind pulp. Likewise spicy taste that comes out in the dish is only because of the long, thick chillies, which are fried to the salan (curry)
Mirch ka salan is a traditional part of Hyderabadi Cuisine, which can be eaten with stuffed and plain paratha,zeera rice and even naan and rotis. Additionally, it goes well with Biryanis and Pulao.
So let's the ahead know how to make Hyderabadi Mirch ka salan
Tips:
- To prepare this dish, use a wooden spoon rather than any other metal spoon. Additionally can use melamine or a wooden spoon to take it out.
- Keep in the airtight jar.
- Can be stored for up to 2 weeks
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- Firstly, soak the tamarind pulp in hot water for 1-2 hours
- Meanwhile, finely grind the ginger garlic paste
- Peel and roughly cut the onion
- Remove the stalk of green chilli, then rinse thoroughly, keep aside
- Extract all seeds from the tamarind and set aside
Hyderabadi Mirch curry is the most authentic recipe in Hyderabad, made with Mirchi, which is green chilli; it goes really well with Biryani, Pulao...
- 1 tsp ginger garlic paste
- 1/4 cup tamarind pulp
- Salt to taste
- ½ tsp turmeric powder
- ¼ tsp, nigella
- 1 medium onion
- As required, oil
- 125g, green thick chilli
- ½ tsp, poppy seeds
- ½ tsp coriander seeds
- ½ tsp, coconut powder
- ½ tsp, sesame seeds
- 1/3, cumin seeds
- 1/3 tsp, umin seeds
- 1/3, dried fenugreek seeds
- 4-5, curry leaves
- Dry roast the poppy, coriander, sesame, and cumin seeds along with coconut powder over flame for a minute, et aside
- In the same pan, put the raw onion and roast it for 2-3 minutes over medium-low heat till it develops brown spots on the onion.on
- Put in the grinding jug all roasted whole spices along with onion, add a little water and blend them till they turn into a fine paste.
- In the pot, add oil and heat it, then add cumin, fenugreek seeds and curry leaves. Crack the eggs for a minute, then add the onion paste
- Stir well, then add ginger garlic paste, salt, nigella, and turmeric powder. Stir well, and cook them on medium-low flame until the oil is separated.r ated.
- Meanwhile, in the wok, heat the oil and lightly fry all green chillies for 2-3 minutes over low-medium heat. Drain them out of the oil and keep them. aside
- No, we put all fried green chillies into the cooked spices and add tamarind pulp.
- Stir slightly and bring it to a boil, then cover the lid and simmer it for 20 minutes over a low flame or until the oil comes to the top
- Transfer to the serving dish. Now chilli Curry is ready to serve
- Mirch ka Salan can be served with Pulao, Biryani, Paratha,rotis and naan, as well as any kind of dal
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