Hyderabadi Mirchi ka Salan – By VahChef @ VahRehVah.com

Hyderabadi Mirchi ka Salan – By VahChef @ VahRehVah.com


hello namaste salaamwalekum satsriyakaal welcome back to another session with your VahChef at vahrehvah.com. You know today I’m going to show you one of my
favorite especially favorite for any hyderabadi that is Mirchi Ka Salan but
i have already shown you one Mirchi ka Salan that is using tamarind based salan curry but there’s another royal mirchi ka salan
that is using yogurt-based so today first we’re going to learn yogurt based salan curry and then we’re going to make that into awesome Mirchi ka salan. For this you know i’m going to take one
tablespoon of peanuts and we’re going to slowly dry roast these peanuts one
tablespoon of sesame seeds after slow cooking the peanuts and sesame seeds
equal quantity all 1 1 tbsp of you know peanut coconut and sesame seeds and
even this we’re going to slightly roast this and
then we’re going to put this in a blender and make this into nice fine
paste. Once the oil is hot add mustard seeds when the mustard seeds crackle add red chillies cumin seeds and a little bit of methi dana. Methi dana is the fenugreek seeds but do not add too much it’ll give bitterness in this we’re
going to add onions just sliced onions pinch of salt in this add curry leaves now look at this the onions are nice and golden in this
add some ginger-garlic paste once the ginger garlic paste raw flavor
is gone in this add a pinch of turmeric that
should be good add chili powder you know little extra
chilli powder for this, cumin powder, coriander powder some green chilli, peanut and sesame seeds and coconut paste pour all of this mixture on top of this and
mix it you know add water till this becomes
like a very thin curry you know now you have to cook this
for at least a 30 minutes on a slow flame after cooking around almost 30
minutes look at this the oil has separated from
this peanut sesame seed and coconut gravy now look at this the gravy is nice and
thick and now the oil is slightly floating in this add some mint and some chopped coriander
and this will really really enhance your salan gravies and now in this i’m good at beaten yogurt as soon as
you add any of the sourness whether yogurt tamarind or anything the oil from this will separate out just bring this to a boil and then we’re
going to simmer it for another 2-3 minutes now look at this the salan is all ready
and this has been simmering for sometime we are going to add the chilli but we’re
going to fry these chilly in hot oil you know that way it would be much
easier and the flavor also gets better and another good thing is removing off
the seeds will make this salan very friendly for the children also and you know take chilies which are
neither too hot not too bland they need to be some hotness in the
chilly now just fried chilis just put it in this nice salan curry as soon as
you add the chilis the flavor of this salan curry will change this kind of
mirchi ka salan is very popular to be eaten not only with pulaos, just with rice but ultimate with any good biryani even though i made a yogurt-based of
salan it is not necessary that you need to stick with only one kind of sourness
because I feel that I need a little bit of sourness in this so I’m going to add
some tamarind that should be good enough and where ever you add tamarind you can also add some jaggery so I’m
going to add a little bit of jaggery also into this and we’re going to let
this simmer for a few minutes till this tamarind sauce is also cooked as well as
the jaggery melts and gives a nice subtle sweetness that is what people love to
have it with their salan specially mirchi ka salan and I’m going to put the lid on and i’m
going to let it simmer for just three minutes and this should be done. Wow… after 2-3 minutes of simmering look at this oil is floating and the whole aim is to make sure that that chillies
become slightly soggy but it should not be too much cooked nor it should not be just right from the
oil they should observe the juices from the salan and this is all perfect and
haha you know as soon as you add chillies
into this salan the aroma itself it’s like multiple times it improves and
taste better ah now look at this chilly just done mm Wow fantastic nice… mm you know no wonder this peanut and sesame seed
goes fantastic with chillies. Dear friends I hope you enjoyed
today’s session of learning how to make this fantastic Mirchi Ka salan using
the dahi wala salan but i also added a little bit of Tamarind because I wanted
little extra sadness and little bit of jaggery to give sweetness but do not
forget vahrehvah is all about inspiring others to cook so please put your
recipes and cooking tips at vahrehvah.com so others can benefit from your
great cooking thank you look at this you know the best
salan is eaten with hands and laughs look at this chili is nice soft some people may find the chillies hot but
for me that’s super super awesome wow hmm this is something

Dereck Turner

100 thoughts on “Hyderabadi Mirchi ka Salan – By VahChef @ VahRehVah.com

  1. Mohammad Dilawar says:

    he is eating like a horse

  2. shivani sharma says:

    +VahChef Chef this is mouth watering. I have a feeling this will go very well with the sambar fried rice. :)))

  3. Kiran Sahu says:

    very nice

  4. Qeet Malik says:

    wow yummy recipe

  5. Praveen Kumar says:

    it's really good. ..tq soooòo much

  6. sourabh bagchi says:

    Dear Chef..
    I have just one thing to tell you.
    "Waah Ustaad… Tussi great ho."

    I am from the corporate world but I feel relief in cooking and eating and the smile on the faces of people who love my food.

    I just want to say that sometimes I get confused with the quantity of the ingredients. So can u please mention the quantities also. Mostly its there but still if u can do so for rookies like us, my lot will be really grateful.

  7. ETERNAL BLISS جنت الفردوس 💦 says:

    u r awesome but ask your wife to back off …she cant compete with u 🙂

  8. John Kolloori says:

    G

  9. Rajesh Choppari says:

    every thing is great and i love ur channel videos…. the only thing is when you eat u make disgusting noise thats the only thing i don't like sorry man

  10. Nilofer Fathima says:

    mouth watering

  11. Pagadala Harika says:

    Thank you soo much for share Ur talent for us and I made it it was supperrr I enjoyed it

  12. Pagadala Harika says:

    Thank you soo much for share Ur talent for us and I made it it was supperrr I enjoyed it and once again thank you

  13. sai santosh says:

    sir u r too good at explaining
    ….I got excellent taste…

  14. Raju Arya says:

    again thanks chef

  15. mary sam says:

    sir very nice receipe bt wat did u use dry or wet coconut

  16. Raju Mutyala says:

    Nice recepie…

  17. Shaik Shahidha says:

    nice

  18. ahmed shaik says:

    dirty receipe,tooo dirty

  19. Gautam Lapsiya says:

    thank you it turned out yummy

  20. Raju Ram says:

    Hello Chef
    I am your Great fan and I enjoy all your recipies and gets reward from my family whenever I give them rest and cook and serve them all your wonderful delicious recipies…. God bless you and your family for the wonderful job.

  21. Shahina Haq says:

    Very nice

  22. Ajit Kapadia says:

    Well explained.Thanks.

  23. mad maddyz says:

    em gonna make dis morning veg Briyani and bag chef dahi wala salad 😋😍😊😋😍😊😋😍😊😋😄😅😆

  24. suman karthik says:

    Very bad recipe 👎🏾 when I made this it's teste bitter even I can't not eta nor spoon of this

  25. krishna swaroop says:

    I have prepared this today taste came awesome thanks for such a great recipe

  26. Sushma K says:

    What kind of mirchis are those?

  27. sindhoora Thathapudi says:

    Sir really u r a great chef

  28. Sharanya Shekar says:

    Mr. Vah Chef can you please teach me how to prepare chilli chicken using bajji mirchi

  29. Shimaila Nazneen says:

    funtastic Mirchi ka Salan.. hahahahaha

  30. Shagufta Hurmath says:

    tried it !! superb !! i hope.i cud send u d pic i made

  31. Sandeep Venugopalan says:

    a good mirchi salon can do wonders to the taste of biriyani..thx for the recipe

  32. Malik Javed says:

    Nice 👍🏻😁😂

  33. krishna mohan Cherukupalli says:

    superb recipe

  34. Baby Barbie says:

    very nice.i will try oonce

  35. Neeraja Balachander says:

    Looks amazing! His cooking and his accent- I miss Hyderabad so much…. I want to go to there

  36. Michael Mayday says:

    This sunday i am going to prepare mutton biryani and mirchi ka salan.

  37. Anam Imran says:

    Plz plz plz tell me what is chegri.. i already ask many times.

  38. sree ram arun raj says:

    Namaste chef sir🙏. We must use fresh grated coconut sir?

  39. Abhideep Singh says:

    always a pleasure to see you work…

  40. Srikanth M says:

    Sorry for the comment..you didn't na.you say sallamalaikum…but it's assalamualaekum this is the right of muslims wish….and very hpy to u used this fr our Muslims

  41. Madhuri Radha says:

    Bendi Ka salan curry is very nice tqu so much.

  42. simran m says:

    pls dont make voice while eating 😃

  43. Niranjan kumar says:

    guys plz watch this
    https://www.youtube.com/watch?v=lkgxsli9fXs&t=186s

  44. Khalida Bashir says:

    My mouth is Literally watering…👍👍 i wish i was a chef like you 😯

  45. aarthi2688 says:

    tried out ur recipe today.. it came out so well.. just how it used to be in restaurants.. thanks for sharing the recipe..

  46. Chiranjeevi C says:

    both Indian and Persian cuisine blended to bring Hyderabadi Dhum Biryani

  47. Soumya Reddy says:

    Thirumalavasa song

  48. KrishnaReddy Puli says:

    Gautham Karthik

  49. Amul Chocoly says:

    Hello Sir.. Salan looks yumm.. but I want to skip sesame seeds and make the dish. can I do that with out much compromise in taste??

  50. mamilla vasantha says:

    it's really mmm wow chef

  51. vijaya letchumy says:

    Thank you chef ….

  52. divya ananth says:

    wow this was so yummy … i kept on eating it in the name of tasting..it was that yummmm..loved the recepie..tq so much..

  53. Gauri Prabhu says:

    Yum

  54. nisha verma says:

    so yum mm me thx

  55. Satyanarayanaprasad Paturi says:

    Gooseberry jam

  56. Gagan Singh Panwar says:

    Plz Hindi mai bola karo mujhe English samajh nahi ati …It's request….

  57. Saima Arif says:

    i like it and i made it..its very tasty thanks alot

  58. Shalini Mishra says:

    When to add salt?

  59. Khyati Ashar says:

    This salan is too yummy ….. We love this recipe.

  60. Sid Mohan says:

    This is not a Wah Re Wah recipe. It is a worst recipe.

  61. Aishwarya Mishra says:

    hey did you get a patreon / crowd source page?

  62. mailtorajrao says:

    Just finishing cooking this.. I preempted and added yogurt and palm sugar (.. no jaggery av), with the chopped mint/coriander , fried large mild green chillies waiting their immersion turn (the real idols)… many times cooked this… Perfect!

  63. dinesh verma says:

    awesome yummy i love this dish

  64. Um Yusuf says:

    Tried many times it always add value.. Thank you

  65. haritha reddy says:

    It’s my favourite dish too n thanks for sharing the recipe

  66. Salma Princess says:

    Brother mou tou band kr k khya kre… Itni awaz a rhi khaate hve plz next time khyl rkhna

  67. Salma Princess says:

    Aur yogert kitni daalni h wo b nahe bataya

  68. Rahul Dey says:

    Where is salt?? 😂😂😂😂

  69. sujata Fernandes says:

    Prepared this today n it was awesome. Thank you chef for inspiring us with your delicious videos.

  70. Padma Nagabushanam says:

    By seeing your innumerable No. vedieos

  71. Damini Singh chauhan says:

    Sir yogurt ko hot Curry me dalne see vo fategi nhi ?

  72. TheAfzalfamily says:

    Love your recipes..thank you

  73. bhuvana mani says:

    Droooooool🤤🤤🤤🤤

  74. benjamin mcfarlane says:

    That's a bangin' intro track! I didn't want it to end

  75. m zakir says:

    sir ji aap hindi main baat karo

  76. m zakir says:

    sir ji you are good

  77. Sudhir Narasimhan says:

    VahChef. Applause from me. It came out superb.

  78. pradeep aluvala says:

    Telugu LA cheppura mundakodka

  79. Shamshad Akhtar says:

    Vahchef sahib, I like allyour recipe, thank you sir.

  80. Laya George says:

    A perfect combination to hyderabadi biriyanis

  81. ankit damani says:

    Thank you ji

  82. Anitha Rao says:

    Oh my god

  83. Anitha Rao says:

    I hate you

  84. Ayesha R-Mian says:

    This is my favourite recipe! And I keep returning to enjoy your fun commentary and enjoying the final product. 😆

  85. Sameer Srivastava says:

    is it mandatory 2 add jaggery will it make salan sweet ?????

  86. Rupinder Singh says:

    Love love love ALWAYS GREAT COOKING 👍👍👍✌✌👌👌😊😊💛💛💚💚💜💜🙌🙌😳😳😁😁❤💙👍👍🙏🙏✨

  87. Jhonny jaan says:

    Funttastic!

  88. Indian Indian says:

    Your dishes are awesome Sir but, Hyderabadi mirchi ka saalan is made a bit different frm this…

  89. Ayesha R-Mian says:

    Made it again today! Super hit.

  90. Farid Ibrahim says:

    Hi, thanks so very much. This is the best recipe I've seen. Look fwd to making it.

    But please can you mention how much curd is required. It's not mentioned in the recipe.

  91. sadaf 792 says:

    u r a great cook

  92. sadaf 792 says:

    i learned pani puri from u and made multiple times and my whole family enjoys it 😀 love from pakistan

  93. Mazhar Ali says:

    Vahchef Garu, I made this today, it was awesome with chicken Biryani, but would like to know measurements for 25 people, as I have a function coming week and I want to make this along with Biryani.
    Thank you so much for posting mast mast recepies. Tried most of ur recepies. Thanks once again.

  94. anibha Kumari says:

    Awesome

  95. Vijay Upcoming Chef Byri says:

    Chef is it necessary to add onion seeds ……

  96. ramashankar varma says:

    Yummy tasty Mirchi Ka salan thank you sir

  97. Kondapalkala Edukondalu says:

    you tell me English or Telugu?

  98. Naseem Sayyad says:

    I love this mirchi ka salan thank you for this very nice resepi

  99. Sudhir Narasimhan says:

    Vah Chef. This came out very good.

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