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A very tasty and a little spicy curry generally served with Indian biryanis , this salan is basically a haydrabadi dish. It has got the authentic taste of all the Indian spices and relished by everyone.

Mirchi ka salan

Mirchi ka salan is traditionally served as an accompaniment to biryanis  .  But I like this with any type of pulav . This gravy is referred as tili-falli gravy

Green chilies…..7 to 10(large pickle chilies/jalapenos)
Oil……….2 tbsp+ to deep fry
Onion………1 big size
Garlic………6 to 8 cloves
Ginger……..1 inch piece
Curry leaves……8
For dry masala:-
Sesame seeds…….2 tbsp
Roasted peanuts….1/2 cup
Whole red chilli ….2 (if you want little spicy)
Coconut powder…..1 tbsp
For tempering:-
Panch puran…..1tsp
Turmeric powder….1tsp
Coriander powder….1 tsp
Tamarind pulp…..2 tbsp
Salt…….to taste


Wash, wipe and slit green chilies lengthwise remove stems. Deseed chilies.  Heat oil in kadai/wok  and deep fry chillies for one min. keep aside

Peel wash and cut onion ginger and garlic and grind it into paste .

Make paste of sesame seeds , roasted peanuts and red chillies .

Now heat two tbsp of oil in a pan and add panch puran , let it crackle and add curry leaves. Add onion paste and sauté till onion turns light golden brown.

Add turmeric powder, coriander powder, chilli powder and mix well add dry masala paste and cook for two three min. stir in one and half cup of water and bring it to boil. Cook for ten min in medium heat.

Add tamarind pulp and fried green chillies . add salt and cook on low heat for ten min.


Sumita said…
I visited many sites searching for this recipe but this one is really authentic.. Looking forward to see more of such recipes from you..!

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