Mirchi ka salan
Festive Recipes, Recipe Index, Side Dishes, South Indian, Veg Gravies/Curries, Veg Recipes

Mirchi ka salan | How to make Andhra style Mirchi gravy for Biryani

Andhra style Mirchi gravy for Biryani

Mirchi ka salan is a popular side gravy prepared by cooking long chilli peppers in a spicy tangy Andhra style salan and usually served with kuska rice and biryanis.

Mirchi gravy is the famous partner for Hyderabadi biryanis and you can see this in many Telugu homes on special occasions. This is nothing but Chilli gravy, where Mirchi means chilli and salan means gravy.

The special salan is made of especially peanuts, sesame seeds and dry or fresh coconut. Later this special masala is cooked in tamarind gravy.

How to cook a tasty Mirchi salan?

Choose fresh, long-size chillies which are less in heat.

Make slit and remove seeds. This is an important step.

Frying chillies separately before adding them into the gravy gives the properly roasted mirchis.

Don’t skip using peanuts, sesame seeds, and dry coconut. If using raw groundnuts, make sure to fry in oil well before adding other items.

Mirchi ka salan
Mirchi ka salan

Check this plain Kushka biryani recipe which is one of the best pairs for this salan.

Kuska and Mirchi ka salan

You may be interested in these recipes:

Hyderabadi Chicken dum biryani

Ennai kathirikkai kuzhambu

Vada curry

Watch the making video uploaded in the recipe card and please subscribe if you want to see more videos from my channel 🙂
Mirchi ka salan

Mirchi ka salan | How to make Andhra style Mirchi gravy for biryani

Sangskitchen
Mirchi ka salan is a popular side gravy prepared by cooking long chilli peppers in a spicy tangy Andhra style salan and usually served with kuska rice and biryanis.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Gravies, Main Course
Cuisine Andhra, Indian
Servings 4
Calories 280 kcal

Ingredients
  

Ingredients:

  • 6 to 8 long chillies (mirchis/peppers)

Fry & grind:

  • 1 tbsp oil
  • 2 tbsp ground nuts
  • 1 tbsp sesame seeds
  • 2 tsp cashews
  • ½ cup onion (chopped)
  • 3 garlic
  • 1 inch ginger
  • ½ cup dry coconut (grated)

Other ingredients:

  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ¼ tsp fenugreek seeds
  • ½ tsp cumin seeds
  • 1 sprig curry leaves
  • ½ cup tamarind water (1 gooseberry size)
  • ¼ tsp turmeric powder
  • ½ tsp chilli powder
  • ½ tsp coriander powder
  • ½ tsp Kashmiri chilli powder (optional)
  • 1 tsp salt (as per taste)
  • 3 cups water (approx.)

Instructions
 

Preparation:

  • Wash the long chillies and pat them dry.
  • Put a long slit on the chillies from top to bottom and remove the seeds completely.
  • Soak a gooseberry sized tamarind in a cup of water.

How to make Mirchi salan special masala:

  • Heat oil(1tbsp) in a frying pan, add peanuts(groundnuts 2tbsp) and fry them crisp in medium heat.
  • If you are using already roasted peanuts, reduce the frying time to two minutes.
  • Add sesame seeds(1 tbsp) and fry them until they start spluttering.
  • As an optional ingredient add cashews and fry along in oil. Cashews give an extra creaminess to the gravy.
  • Now add onions(1/2 cup) and ginger piece(1-inch)and 3 garlic pods.
  • Saute till transparent and add grated dry coconut(1/2 cup).
  • If you don't have dry coconut (gobbari) you can use fresh coconut. Make sure to saute well until the whole masala becomes aromatic.
  • It takes around 8 minutes to fry the masala ingredients well.
  • Switch off and let the masala cool down a bit, grind into a smooth paste.

Recipe:

    How to make Mirchi ka salan:

    • Heat some(2 tbsp) oil and fry the slit chillies.
    • Please be careful while frying the chillies as the skin of the chillies tend to splutter in oil. You can cover the pan with a lid for two minutes.
    • Fry each side of the chillies properly by turning the chillies in-between.
    • Transfer the chillies to a plate and keep aside.
    • To the same pan with the leftover oil, add mustard seeds and let them crackle.
    • Also, add fenugreek seeds and cumin seeds.
    • Put some curry leaves and add tamarind water (1/2 cup).
    • Add turmeric powder (1/4 tsp), chilli powder (1/2 tsp) and coriander powder (1/2 tsp). Put some Kashmiri chilli powder for color and it is optional.
    • Now add salt to the gravy as per taste.
    • Add the ground salan paste with a cup of water and mix well.
    • Pour an extra cup of water as the gravy tends to thicken over time.
    • Cover the pan with the lid and cook the gravy for around 6 to 8 minutes.
    • Add the fried chillies to the gravy and keep the heat in the low setting and cook for few minutes until the oil separates on the top layer.
    • Switch off and serve with veg or chicken biryani or Plain kuska.

    Video

    Notes

    Tips:
    1) Use any kind of long chilli which is of less heat like bajji milagai. I used jalapeno peppers.
    2) Dry coconut, sesame seeds and groundnuts are the special ingredients to make this Mirchi salan. You can also use fresh coconut in place of dry coconut and black sesame in place of white sesame seeds.

    Nutrition

    Calories: 280kcal
    Keyword Andhra Mirchi gravy, Andhra mirchi gravy for biryani, Andhra spicy gravy, Festive recipes, Mirchi ka salan
    Tried this recipe?Let us know how it was!

    Preparation:

    • Wash the long chillies and pat them dry.
    • Put a long slit on the chillies from top to bottom and remove the seeds completely.

    slit chillies

    • Soak a gooseberry-sized tamarind in a cup of water. Extract tamarind water and keep it aside.

    How to make Mirchi salan special masala:

    • Heat oil(1tbsp) in a frying pan, add peanuts(groundnuts 2tbsp) and fry them crisp in medium heat.

    groundnuts

    • If you are using already roasted peanuts, reduce the frying time to two minutes.
    • Add sesame seeds(1 tbsp) and fry them until they start spluttering.

    Mirchi ka salan -sesame seeds

    • As an optional ingredient add cashews and fry along in oil. Cashews give an extra creaminess to the gravy.

    Mirchi ka salan -cashews

    • Now add onions(1/2 cup) and ginger piece(1-inch)and 3 garlic pods.

    Mirchi ka salan -onion ginger garlic

    • Saute till transparent and add grated dry coconut(1/2 cup).

    dry coconut

    • If you don’t have dry coconut (gobbari) you can use fresh coconut. Make sure to saute well until the whole masala becomes aromatic.
    • It takes around 8 minutes to fry the masala ingredients well.
    • Switch off and let the masala cool down a bit, grind into a smooth paste.

    Mirchi ka salan -salan paste

    Recipe:

    How to make Mirchi ka salan:

    • Heat some(2 tbsp) oil and fry the slit chillies.

    Mirchi ka salan -oil slit chillies

    • Please be careful while frying the chillies as the skin of the chillies tend to splutter in oil. You can cover the pan with a lid for two minutes.

    Mirchi ka salan -cover

    • Fry each side of the chillies properly by turning the chillies in-between.
    • Transfer the chillies to a plate and keep aside.

    roasted chillies transfer to plate

    • To the same pan with the leftover oil, add mustard seeds and let them crackle.
    • Also, add fenugreek seeds and cumin seeds.

    Mirchi ka salan -cumin seeds

    • Put some curry leaves and add tamarind water (1/2 cup).

    Mirchi ka salan -tamarind water

    • Next put turmeric powder (1/4 tsp), chilli powder (1/2 tsp) and coriander powder (1/2 tsp). Put some Kashmiri chilli powder for color and it is optional.

    kashmiri chilli powder

    • Add the ground salan paste with a cup of water and mix well.

    Mirchi ka salan -add paste

    • Pour an extra cup of water as the gravy tends to thicken over time.
    • Now add salt to the gravy as per taste.

    salt

    • Cover the pan with the lid and cook the gravy for around 6 to 8 minutes.
    • Add the fried chillies to the gravy and keep the heat in the low setting and cook for few minutes until the oil separates on the top layer.

    Mirchi ka salan -fried mirchis

    Mirchi ka salan -lid Mirchi ka salan -switch off

    • Switch off and serve with veg or chicken biryani or Plain kuska.

    Mirchi gravy

    Tips:

    1) Use any kind of long chilli which is of less heat like bajji milagai. I used jalapeno peppers.

    2) Dry coconut, sesame seeds and groundnuts are the special ingredients to make this Mirchi salan. You can also use fresh coconut in place of dry coconut and black sesame in place of white sesame seeds.

    Similar delicious recipes:

    Paneer biryani

    Gutti vankaya kura

    Butter chicken

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