Sunday, July 7, 2013



This Hyderabadi specialty is made of long green chillies/finger hots/banana peppers and is a treat traditionally served as an accompaniment  to the equally fabulous Hyderabadi biryani.
It's hot!

This was delicious if you like chillies. I would recommend you try this to surprise your family and friends some day.

This recipe for a yogurt-based Mirchi ka Salan is adapted from a YouTube video by Chef Sanjay Thumma of Vah Re Vah!

  • Long Green Chillies, ( finger hots/banana peppers), 100 gms
  • Onion, 1
  • Plain Yogurt, 100 gms
  • Tamarind Pulp, 30 gms
  • Chilly powder 1/2 tsp
  • Turmeric powder, 1/4 tsp
  • Coconut gratings, 1 tbsp
  • Peanuts, 1 tbsp
  • Sesame seeds, 15 gms
  • Coriander powder, 1 tbsp
  • Cumin powder, 1 tsp
  • Cumin seeds, 1/2 tsp
  • Fenugreek seeds, 1 pinch
  • Ginger garlic paste, 1 tbsp
  • Asafoetida (Hing), 1 pinch
  • Mustard seeds, 1/2 tsp
  • Curry leaves, 7-8
  • Red chillies, 3
  • Jaggery, as per taste
  • Salt, as per taste.
  • Oil, 2 tbsp
For garam masala: Cloves 2-3; Cinnamon 2-3 sticks; Cardamom 2.


Take a little oil in a kadhai, add the peanuts, fry on slow flame till they get roasted
Add sesame seeds, fry till it becomes golden.
Add coconut gratings, roast till it becomes slightly brown.
In a blender, blend this mixture with a little water to get a fine paste.
Now add the remaining oil in the pan. When it is slightly hot, add the garam masala ingredients with the whole red chillies. Add the mustard seeds and when they splutter, add cumin seeds and fenugreek seeds.
Next, add the onion and a little salt to cook it fast. Cook till they are golden brown so that they get dissolved in the salan.
Add pinch of hing and turmeric. Mix it and add ginger garlic paste.
Then add the curry leaves and mix everything.
Let it cook till the raw smell goes
Add little water and add the dry masala, red chilly powder, coriander powder and cumin powder and let it cook till the oil oozes out.
Add a little more water. Add the yogurt, mix it and add the ground paste of peanuts, sesame seeds and coconut gratings and mix.
Cover the pan and let it cook, stirring in between till the oil oozes out.
When it boils, add tamarind pulp and jaggery. Let it simmer for 15-20 minutes till everything is well cooked.
Add slit green chillies to the gravy and let it cook for 5-10 minutes, so that the green chillies absorb the juices of the gravy.
Serve hot with biryani.

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