Michi Sur It is a popular spicy curry Hyderabadi made with underground peppers in spicy sauce and peanut hazelnut, sesame seeds and coconut. Also known as Biryani Salan, it is traditionally served with as an accompaniment for Biryani, but it also combines well with steam rice, mild pulaum and drips (any focaccia).
This dish is a fixed point in Hyderabadi’s cuisine prepared during bullets, special occasions, part of the wedding menu in particular with Hyderabadi Dum Biryani.
Take a look at mine Gutti Vankaya Kura recipe recipe and this Raita di Cipolla recipe On this site.
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I’ve always wanted to try Hyderabadi Salan. As soon as I hear Salan, I can’t help but think Frost What do we do. After making and tasted, I realized, they have totally different profiles of flavor. I loved the way this Bajji chilli pepper has a taste in this sauce with a juicy consistency.
Mirchi Ka Salan is a phrase in Urdu, a language widely spoken to Hyderabad especially from where this dish originates. Mirchi means chilli, Salan means curry or sauce. So Mirchi Ka Salan means green chilli.
Ingredients
Here are the ingredients necessary for Mirchi Ka Salan.
- Large green chillies – Bajji Variety or Bhavnagiri Chilies works better for this recipe
- Onion – It gives body to the sweet and natural taste.
- Tamarind – balance the spices and adds a punch of tango
- Ginger garlic paste – main flavor on the plate
- Red chilli dust – For spices
- Turmeric dust – gives color, because it is goodness
- Coriander seeds powder – For flavor
- Roasted cumin seeds powder – gives a unique flavor
- Jaggery – Tonifies the Venezza and La Spezia
- Peanuts – gives body, hazelnut flavor
- Sesame seeds – main flavor in the sauce
- Coconut – Cover is added, use the dried coconut. Adds the volume and balances all tastes
- Mustard seeds – for temperament
- Cumin seeds – adds flavor, helps with digestion
- Greek fenas seeds – Although added a small amount, it gives an exceptional flavor
- Curry leaves – For flavor
- Oil
- Salt
Please consult the recipe card below for exact quantities.
Passo step images
Let’s see how to make Biryani Salano with step by step images.
Prep Works:
Dip the tamarind first, half a cup of hot water for 30 minutes and breaks well with the tip of the fingers to extract the pulp. Cut the peppers diagonally and keep it ready.
- In a pan, the first dry roasted peanuts, then over medium heat, add sesame seeds. Road until it is golden and aromatic.
- Subsequently, add coconut and roast required until it becomes golden, being careful not to burn it.
- Remove to cool. Once cooled, put it in a mix.
- Then grind it without hitches with water in a pasta. Keep aside
- In the same pan, add 2 tablespoons of oil. Put the chillies.
- Cook with low flame without a lot of change the color. Continue to turn/ launch to make sure to roast. Remove and keep aside.
- Subsequently, they heat 2 tablespoons of oil and spructor mustard, followed by red chillies, hay seeds, cumin seeds and curry leaves.
- Then add the sliced onion and fry until it is soft and golden.
- Next, add a ginger garlic paste and crazy over low heat.
- Then add all the dust of spices: turmeric, red chilli pepper, coriander seeds powder, cumin seeds roasted in powder, salt and jaggery.
- Give a quick mix, be careful not to burn the spices. Then keep the flame down.
- After that, the chilli pepper is skipped.
- After that, add the tamarind extract.
- Then add the pasta to the ground and adjust the water (total from 1 & ½ to 1 and ¾ cups). Mix well and bring to the boil
- After that, add salt according to need and jaggery.
- Mix well and bring to the boil.
- Cook over low heat for 12-15 minutes or until the oil floats at the top. Mix twice in the middle.
- Turn off the flame once the sauce is homogeneous and the chilli is cooked.
Enjoy Mirchi Ka Salan with Dum Biryani or simple rice, chapati.
Replacements and variations
- Chili – Bajji Chilli and Bhavnagiri Chilli works for this, but also any green chili pepper of great variety such as the Pepper peppers or the jalepene pepper. If you don’t want to use chili pepper, use chili pepper or aubergine.
- Tamarind – You can also use the tomato if you don’t want spicy and a fan of the delicate taste.
- Onion – You can also do without onion. In this case, double the ingredients for grinding the base sauce.
Even if your reader does not follow a specific diet (e.g. gluten free), they may have friends or family for which they are cooking this could use it. This is also an excellent idea to connect to another blogger with a similar recipe that adapts to a different diet.
My notes
- I added sliced onion. But if you want a more fluid -looking sauce, cut it finely or after jumping, grinding with peanuts, sesame, coconut can help. At home we love the cut onion, so it’s your personal preference.
- You can double the amount of ingredients that we roast and grind for a more often and richer sauce. In particular, if you are a big fan of the walnut flavor in your curry.
Warehouse
Mirchi Ka Salan remains well for a couple of days in the fridge. Just add a splash of water during heating.
Superior suggestion
The beauty of the sauce is the oil floating at the top. I used ¼ cup (4 tablespoons of oil, but I have not obtained the fat finish. If you want the appearance, you can add a teaspoon of kashmir peppers in low heat oil, add to the top of the sauce. This will seem exactly as if you use more oil.
Another reason that can also be the reason why the oil does not float at the top:
- Don’t boil long enough/ cook long enough.
Make sure you balance the coasts with the tamarind, otherwise the spicyness will not be balanced.
Faq
The curry consists of Bajji peppers (hot banana peppers), peanuts, sesame seeds, dry coconut, tamarind, spices and ginger garlic pasta as main ingredients.
Recipe card
Recipe by Mirchi Ka Salan | Biryani sales
Mirchi Ka Salan is a famous spicy curry of Hyderabadi made with suburbing chillies in spicy sauce and peanut hazelnut, sesame seeds and coconut.
Measurements of the cup
Ingredients
- 4-6 Bajji Chilli
- 1 teaspoon Ginger garlic paste
- 2 table spoon Oil
- 1 table spoon Tamarind
- ¼ teaspoon Turmeric
- ¼ teaspoon Cumin seeds powder
- 1 teaspoon Red chilli dust
- 1 teaspoon Coriander powder
- ½ teaspoon Jaggery
For Masala pasta
- 2 table spoon Peanuts
- 1 table spoon Sesame seeds white
- 2 table spoon Coconut dessiveto Cover used authentically
Lean
- ½ teaspoon Mustard
- 2 Dry red killies
- ⅛ teaspoon Greek fenas seeds
- 1 teaspoon Cumin seeds
- 1 copper curry leaves
Prevent the screen from becoming dark
Instructions
-
Dip the tamarind first, half a cup of hot water for 30 minutes and breaks well with the tip of the fingers to extract the pulp. Cut the peppers diagonally and keep it ready.
-
In a pan, the first dry roasted peanuts, then over medium heat, add sesame seeds. Road until it is golden and aromatic.
-
Subsequently, add coconut and roast required until it becomes golden, being careful not to burn it.
-
Remove to cool. Once cooled, put it in a mix.
-
Then grind it without hitches with water in a pasta. Keep aside
-
In the same pan, add 2 tablespoons of oil. Put the chillies.
-
Cook with low flame without a lot of change the color. Continue to turn/ launch to make sure to roast. Remove and keep aside.
-
Subsequently, they heat 2 tablespoons of oil and spructor mustard, followed by red chillies, hay seeds, cumin seeds and curry leaves.
-
Then add the sliced onion and fry until it is soft and golden.
-
Next, add a ginger garlic paste and crazy over low heat.
-
Then add all the dust of spices: turmeric, red chilli pepper, coriander seeds powder, cumin seeds roasted in powder, salt and jaggery.
-
Give a quick mix, be careful not to burn the spices. Then keep the flame down.
-
After that, the chilli pepper is skipped.
-
After that, add the tamarind extract.
-
Then add the pasta to the ground and adjust the water (total from 1 & ½ to 1 and ¾ cups). Mix well and bring to the boil
-
After that, add salt according to need and jaggery.
-
Mix well and bring to the boil.
-
Cook over low heat for 12-15 minutes or until the oil floats at the top. Mix twice in the middle.
-
Turn off the flame once the sauce is homogeneous and the chilli is cooked.
Notes
- I added sliced onion. But if you want a more fluid -looking sauce, cut it finely or after jumping, grinding with peanuts, sesame, coconut can help. At home we love the cut onion, so it’s your personal preference.
