Mirchi ka Salan is slightly spicy, tangy, nutty and a very aromatic curry from Hyderabad. ‘Mirchi’ is hindi for chillies and ‘Salan’ means curry. It is made with thick, long, less spicy green chilles cooked in a masala paste of roasted peanuts, coconut, sesame seeds and onions. Tangy and flavorful tamarind tones down the heat of chilles and gives an extra punch to the gravy.
It is usually served with Biryanis in Hyderabad, however it tastes heavenly with pulav and steamed rice as well . We love it with steamed rice.
The nutty flavor of peanuts and coconuts goes very well with the tangy flavor of tamarind . Some people like the gravy thick while others prefer thin gravy. We prefer slightly thick gravy with our rice.
Few Tips:
- This dish is made with chillies that are not very spicy like Bhavnagri chillies . To reduce the hotness, remove seeds from chillies. If chilles are hot, the dish can become very spicy , so its better to use mild chillies.
- Before adding to the dish, check the freshness of peanuts and coconut as the rancid taste from either of them , can spoil the taste of the entire dish.
Mirchi ka salan is perfect side dish for Biryanis and plain rice and a must try if you are a fan of spicy food !
”If you try this recipe I would love to hear from you! I would appreciate if you could leave a review or a comment below !! Please feel free to share your feedback and suggestions as well! Thank you so much.”
Hyderabadi Mirchi ka Salan
Ingredients
- 7-8 long and thick Chillies use mild variety of chilles
- 4-5 tbsp Oil
- 2 Onions sliced
- 8-9 Garlic cloves chopped roughly
- 1 inch Ginger chopped roughly
- 2 Tomatoes cut in half
- 1/2 tsp Cumin seeds/ Jeera
- 1/2 tsp Mustard seeds / Rai
- 1/4 tsp Fenugreek seeds / Methi dana
- 1/2 Tsp Nigella seeds / Kalonji
- 10-12 Curry leaves
- 1 tsp Coriander Powder
- 1 Tsp Chilli Powder
- 1/2 Tsp Cumin Powder
- 1/2 Tsp Garam Masala
For Dry Spice Powder
- 4 Tbsp Peanuts
- 2 Tbsp desiccated/ shredded dry coconut
- 1 Tsp Coriander seeds
- 1/2 Tsp Cumin seeds/ Jeera
- 2 Tbsp Sesame seeds
Instructions
- First of all , combine peanuts, coriander seeds, 1/2 tsp cumin seeds and sesame seeds in a non stick pan and dry roast on low to medium flame for 1minute, add coconut and roast for 1 more minute. Keep aside and let it cool.
- Next, heat 1 tbsp of oil in the same pan and add sliced onions. Fry onions for 2-3 minutes until they are translucent. Add chopped ginger and garlic and fry for 2-3 minutes. Allow all the ingredients to cool
- Blend together all the roasted ingredients like onions, ginger and garlic with peanuts, coconut, coriander seeds , cumin seeds and sesame seeds to a smooth paste by adding 1/2 cup water. Keep it aside
- Rinse green chillies and wipe them dry. Slit the chillies lengthwise . You can remove the seeds if you like to reduce the spiciness of chillies.
- Heat 2 tbsp of oil in a broad non stick pan and shallow fry the chilles until they are soft and start to blister. Remove and drain on kitchen tissues.
- In the same pan, heat 2 tbsp of oil on medium heat and add mustard seeds, cumin seeds, fenugreek seeds and onion seeds.
- Next , add curry leaves and fry for few seconds.
- Now add the onion peanut paste and fry for 3-4 minutes on medium flame.
- Add coriander powder, chilli powder, cumin powder and garam masala. Fry for 30 seconds and then add tamarind pulp.
- Add 1.5 cups of water and mix everything nicely. Simmer for 5-6 minutes.
- Add fried green chillies salt and tomatoes. Cover and cook for 10 minutes on low flame. Stir occasionally.
- Taste and adjust seasonings. garnish with green coriander.
- Serve hot with Biryanis or plain steamed rice.
- Enjoy!!
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