Mirchi ka Salan
Long green chilies simmered in a nutty, tangy gravy made with peanuts, sesame, coconut, and tamarind. This Hyderabadi classic is rich, gently spicy, and made to be spooned over biryani or rice.
For 4 servings
- prep · ~15 min
Soak the tamarind and prep the chilies.
1.Soak tamarind in a little warm water for 15 minutes.2.Wash the green chilies and pat them dry.3.Slit each chili lengthwise without cutting it fully in half. - roast · ~6 min
Roast the peanuts, sesame, and coconut.
1.Heat a dry pan over low heat.2.Roast peanuts until lightly colored and nutty (3-4 min).3.Add sesame seeds and desiccated coconut and roast until fragrant (1-2 min).4.Cool the mixture completely.TIPKeep the heat low so the sesame and coconut do not turn bitter. - mix · ~3 min
Grind the salan paste.
1.Squeeze the soaked tamarind and strain out a thick pulp.2.Add the roasted peanuts, sesame, coconut, and tamarind pulp to a blender.3.Blend with a little water to a smooth, thick paste. - fry · ~3 min
Fry the chilies lightly.
Heat 1 tbsp oil in a pan over medium heat and fry the slit green chilies for 2-3 minutes, turning once, until the skins blister slightly. Remove and set aside.
TIPDo not fry the chilies too long or they can lose their shape in the gravy. - temper · ~1 min
Make the tempering.
1.Heat the remaining 1 tbsp oil in the same pan.2.Add mustard seeds and let them splutter.3.Add cumin seeds, fenugreek seeds, and curry leaves.4.Cook for a few seconds until fragrant. - saute · ~7 min
Cook the onion base.
1.Add sliced onion and cook until soft and lightly golden (5-6 min).2.Add ginger-garlic paste and sauté until the raw smell fades (1 min).3.Add turmeric powder, red chili powder, and coriander powder and mix well. - simmer · ~7 min
Cook the gravy.
Add the ground paste and cook for 3-4 minutes, stirring often. Pour in water, add salt and jaggery, and bring the gravy to a gentle simmer.
TIPStir often once the nut paste goes in so it cooks evenly and does not catch at the bottom. - simmer · ~12 min
Simmer the chilies in the salan.
Add the fried green chilies to the gravy, cover, and simmer on low heat until the chilies are tender and the oil begins to rise on top, 10-12 minutes.
- rest · ~10 min
Rest the salan for 10 minutes.
- serve
Serve hot with biryani, pulao, or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose long, mild green chilies like bajji or banana peppers so the salan stays balanced, not harshly hot.
- 2Pat the chilies fully dry before frying; any surface water can make the oil sputter and soften them too fast.
- 3Cool the roasted peanut-sesame-coconut mixture before blending or the paste can turn oily instead of smooth.
- 4If the gravy looks grainy after blending, add a splash of water and grind again for the classic velvety salan texture.
- 5Keep fenugreek seeds minimal and do not darken them in the tempering, or the gravy can taste bitter.
- 6Simmer on low after adding the chilies so they become tender while still holding their shape.
- 7Mirchi ka salan tastes even better after resting, and the tangy-nutty gravy deepens noticeably by the next meal.
Adapt it for your goals.
Low-oil
Dry-roast the chilies instead of frying and use less oil in the tempering for a lighter version that still keeps the classic tangy-nutty gravy.
extra tangyExtra-tangy
Increase the tamarind slightly for a sharper salan that pairs especially well with rich biryani and fried rice dishes.
onion garlic freeOnion-garlic-free
Skip the onion and ginger-garlic paste for a simpler gravy where the roasted nut-seed paste and tamarind take center stage.
mixed vegetableMixed-vegetable
Add small fried eggplant pieces along with the chilies for a fuller salan that works as a more substantial side dish.
Why this is on our healthy list.
Good Fats from Nuts and Seeds
Peanuts and sesame seeds bring satisfying fats that make the gravy rich and help the dish feel filling.
Plant-Based Protein Boost
The peanut and sesame base contributes plant protein, giving this side dish more staying power than a thin curry.
Spice and Herb Antioxidants
Green chilies, curry leaves, turmeric, and coriander add aromatic compounds and beneficial plant antioxidants.
Frequently asked questions
Use long, mild green chilies rather than very hot small ones. They soften nicely in the gravy and let the nutty, tangy balance come through.
