Hyderabadi Mirchiyon ka Salan Recipe – Spicy Curry for Biryani Lovers

Hyderabadi Mirchiyon ka Salan is a popular curry from Hyderabad, India, and is often served with biryani. Rich in flavor and spice, it’s a must-try for lovers of traditional Indian cuisine.

Ingredients:

• Roasted coriander seeds (½ Tbsp)
• Roasted cumin seeds (½ Tbsp)
• Roasted peanuts (¼ cup)
• Roasted sesame seeds (¼ cup)
• Roasted desiccated coconut (¼ cup)
• Tamarind (small lemon-sized ball, soaked)
• Deep-fried browned onions (1 cup or 1 onion)
• Salt (to taste)
• Chilli powder (to taste)
• Turmeric powder (⅔ tsp)
• Ginger garlic paste (1 Tbsp)
• Cumin seeds (1 tsp)
• Curry leaves
• Oil (6–8 Tbsp)
• Chilli peppers (8–10, cleaned, slit, and deseeded)

Method of Preparation:

1. Roast the seeds and nuts.
2. Deep fry onion and let it cool.
3. Grind the seeds, nuts, onions, and tamarind to a fine paste.
4. Heat oil in a pan and fry the chilli peppers. Remove and set aside.
5. Season the same oil with cumin seeds and curry leaves.
6. Add ginger garlic paste, chilli powder, turmeric powder, and salt. Fry to remove raw odor.
7. Add the ground paste and fry for 1–2 minutes. Add water if needed to adjust consistency.
8. Add the fried chilli peppers and cook covered on low flame for 15–18 minutes, stirring occasionally.
9. Serve with Hyderabadi biryani, shammi kababs, plain rice, or parathas.

Tips:

• This preparation is travel-friendly and stays good for 3–4 days without refrigeration.
• Adjust the amount of chilli powder to suit your spice level.