Mirchi ka Salan
A creamy, tangy, and mildly spicy curry from Hyderabad featuring large green chilies in a rich peanut, sesame, and coconut gravy. The perfect accompaniment for a flavorful biryani.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Prepare and Fry the Chilies
- b.Wash the green chilies and pat them dry. Make a lengthwise slit on one side, keeping the stem intact. Optionally, remove the seeds for less heat.
- c.Heat 2 tbsp of oil in a wide pan over medium heat. Carefully place the chilies in the pan and shallow-fry for 3-4 minutes, turning occasionally, until they develop light blisters on the skin.
- d.Remove the fried chilies from the pan and set them aside.
- 2
Step 2
- a.Roast the Masala Ingredients
- b.In the same pan (no need to add more oil), dry roast the peanuts on low heat until aromatic and lightly browned. Transfer to a plate.
- c.Next, add the sesame seeds and roast for 1-2 minutes until they start to pop. Add them to the plate with the peanuts.
- d.Add the desiccated coconut and roast for about 1 minute until it turns light golden brown. Transfer to the plate.
- e.Finally, roast the coriander and cumin seeds together for 30-40 seconds until fragrant. Add them to the plate and let all roasted ingredients cool completely.
- 3
Step 3
- a.Sauté Onions and Grind the Paste
- b.In the same pan, add 1 tbsp of oil. Sauté the sliced onions over medium heat for 5-7 minutes until they turn soft and golden brown.
- c.Let the onions cool slightly. Transfer the cooled roasted ingredients and the sautéed onions to a grinder jar.
- d.Grind to a smooth, thick paste, adding a few tablespoons of water as needed to facilitate grinding.
- 4
Step 4
- a.Cook the Curry Base
- b.Heat the remaining 2 tbsp of oil in the pan over medium heat.
- c.Add the mustard seeds and let them splutter. Then add the fenugreek seeds, nigella seeds, and curry leaves. Sauté for 30 seconds.
- d.Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- e.Add the ground masala paste. Sauté on low-medium heat, stirring frequently, for 8-10 minutes. The paste will thicken, darken, and oil will start to separate from the sides.
- f.Stir in the turmeric powder and Kashmiri red chili powder. Cook for another minute.
- 5
Step 5
- a.Simmer the Salan
- b.Add the tamarind paste, grated jaggery, and salt. Mix well to combine.
- c.Slowly pour in 2 cups of warm water, stirring continuously to create a smooth, lump-free gravy.
- d.Bring the gravy to a gentle boil. Carefully place the fried green chilies into the gravy.
- e.Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. The gravy will thicken, and you'll see a layer of oil floating on top, which indicates it's cooked perfectly.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Garnish with freshly chopped coriander leaves.
- c.Let the salan rest for at least 10 minutes before serving. Serve hot with Hyderabadi biryani, pulao, or plain steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use large, thick-skinned, and less spicy chilies like Bhavnagri or banana peppers for the best results.
- 2Roasting each masala ingredient separately on low heat is crucial for developing the deep, nutty flavor of the salan.
- 3Be patient while cooking the ground paste. Sautéing it until the oil separates is key to a rich and flavorful gravy.
- 4Adjust the amount of tamarind and jaggery to achieve the perfect balance of tangy and sweet flavors that characterizes this dish.
- 5Mirchi ka Salan tastes even better the next day as the flavors have more time to meld together. It's a great make-ahead dish.
- 6If the gravy becomes too thick while simmering, add a splash of warm water to reach your desired consistency.
Adapt it for your goals.
Vegetable Variation
Replace the green chilies with small, whole brinjals (eggplants) to make Baghare Baingan, a similar Hyderabadi curry. You can also use bell peppers or okra.
Creamier GravyCreamier Gravy
For a richer, creamier texture, add 1 tablespoon of white poppy seeds (khus khus) or 8-10 cashews to the roasting ingredients before grinding the paste.
Spicier VersionSpicier Version
If you prefer more heat, add 1-2 dry red chilies while roasting the spices, or use a spicier variety of green chilies.
Why this is on our healthy list.
Rich in Healthy Fats
The base of the gravy is made from peanuts, sesame seeds, and coconut, which are excellent sources of heart-healthy monounsaturated and polyunsaturated fats.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin), ginger, and garlic are known for their potent anti-inflammatory and antioxidant effects, which can help combat oxidative stress in the body.
Good Source of Minerals
Sesame seeds provide calcium and magnesium, important for bone health, while peanuts offer plant-based protein, niacin, and other essential minerals.
Frequently asked questions
The best chilies are large, thick-fleshed, and mildly spicy varieties. Bhavnagri chilies are traditional, but banana peppers or Anaheim peppers are excellent substitutes.