Recipe: Delicious Mirchi Salan with yogurt

Mirchi Salan with yogurt. Mirchi ka salan is a very delicious and tasty biryani gravy made using green chills that are not very hot. It is served in most Hyderabadi wedding and family occasions along with a aromatic Hyderabdi biryani or For most salan recipes, yogurt is used to add a unique taste, volume and tang to the gravy. Method: Heat a pan add peanuts dry roast this in a slow flame, add sesame seeds, dry roast along with peanuts, then add coconut powder, saute it and put this into the blender.

Mirchi ka Salan Recipe with step by step photos. Mirchi ka Salan is a lightly spiced, creamy & slightly tangy curry made with green chilies. This Mirchi ka salan is a request recipe for one of my dear readers. in urdu language mirch or mirchi means chilies and salan means curry. You can have Mirchi Salan with yogurt using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Mirchi Salan with yogurt

1. You need 4 of Bajji Mirchi.
2. Prepare 2 tbs of Groundnuts.
3. You need 1 tbs of white Thil.
4. Prepare 1 tbs of coconut(Grated).
5. Prepare 1 tbs of Musturd seeds.
6. Prepare 1 tbs of Jeera Seeds.
7. Prepare 1 of Red Chilli.
8. It's 1 of Onion Finely choped.
9. Prepare 2 cups of Yogurt.
10. Prepare 1 cup of Tamarind Plup.
11. You need of Mint leafs.
12. It's of Corriondor leafs.

Mirchi Ka Salan or curried chilli peppers is a delicious, complex dish originally from Hyderabad, but relished all over the country. Tamarind pulp: Tamarind adds the tanginess to the curry and balances out the heat from the chillies. You can use yogurt instead of tamarind, if you like yogurt-based curries. This Mirchi ka Salan is a dish to love, not one to be afraid of.

Mirchi Salan with yogurt step by step

1. Roast Gorundnut seeds, Thil, Red Chilli and Grated coconut and Grind them to a smooth paste.
2. Remove seeds from mrichi by sliting mirchi in center,Fry Bajji Mirchi in oil and keep asaid.
3. In a kadai, heat oil put seasoning with musturd seeds,jeera,asafietoda,red chilli once they splater add ginger garlic paste.
4. Add chopped onion and wait till they turn red. Add grounded paste into it and add chilli powder, salt, mint and corriondor leafs.Takes 30min for oil to seperate out..
5. Once oil is separated add tamarind pulp,yogurt and mix well. After 5min add fried mirchi to it and let it semmer for 10min..
6. After 10min add some corriondor on top and switch off heat.Mirchi salan is ready..

For one, it's really not as spicy as you might assume. And for another, it's mindblowingly delicious, especially when eaten with a biryani or Mirch ka Salan literally translates from urdu, the language the nizams spoke, to a curry of chili peppers. Homemade spiced paneer with green long horn pepper in roasted peanut and tamarind gravy. Fresh vegetables, marinated with yogurt, onions, spices, saffron, coriander and cashew, cooked with long grain basmati rice. Mirchi ka salan (Urdu: مرچی کا سالن‎), or curried chilli peppers, is a popular chilli and peanut curry of Hyderabad, Telangana, India that usually accompanies Hyderabadi biryani.

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