Mirchi Ka Salan
Mirchi Ka Salan is a classic Hyderabadi side dish made with large green chillies simmered in a rich, nutty gravy of peanuts, sesame seeds, coconut, and tamarind. Traditionally served as an accompaniment to Hyderabadi Biryani, this curry adds a flavourful punch with its perfect balance of heat, spice, and tanginess. Despite its fiery name, the chillies used are usually mild and soaked in a luscious gravy that tones down the spice, making it enjoyable for all.
Equipment
- 1 Pan
- 1 Mixie
Ingredients
To make Masala
- 2 tbsp Sesame seeds
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 3 tbsp Raw Groundnut
- 2 tbsp Dry coconut
- 1 inch Ginger
- 6 cloves Garlic
Other Ingredients
- 5 no Big green chillies
- 1 no Onion
- 1 tsp turmeric powder
- small gooseberry size Tamarind
- To taste Salt
To temper
- 2 tbsp Oil
- 1 tsp Mustard
- few Curry leaves
Instructions
Prepare the Green Chillies
- Wash and pat dry the green chillies. Slit them lengthwise without cutting all the way through. Carefully remove the seeds to reduce heat.
Sauté the Chillies
- Heat a little oil in a pan and sauté the green chillies until they turn soft and slightly blistered. Set aside.
Make the Masala Paste
- In a dry pan, roast sesame seeds, coriander seeds, cumin seeds, raw peanuts, and dry coconut until aromatic.
- Allow the mixture to cool, then grind it to a smooth paste along with ginger, garlic, and a little water. Keep the masala paste ready.
Prepare the Gravy Base
- Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds.
- Add chopped onions and sauté until they turn light golden brown.
Cook the Masala
- Add the prepared masala paste to the onions. Mix in turmeric powder and salt. Stir well and cook until the oil starts to separate slightly.
Add Tamarind & Simmer
- Pour in the tamarind extract and enough water to make a medium-thick gravy. Bring it to a boil and let it simmer until the raw smell disappears and the gravy thickens.
Finish & Serve
- Add the sautéed green chillies back into the gravy. Cook for a few more minutes to allow the flavours to blend.
- Transfer the curry to a serving bowl and serve hot with biryani, rice, or roti.