Mirchi ka Salan Recipe

Introduction

Mirchi ka Salan is a flavorful Hyderabadi curry featuring green chilies simmered in a rich, tangy peanut and sesame seed sauce. This dish pairs wonderfully with biryani or steamed rice, bringing a perfect balance of spice and nuttiness to your meal.

Ingredients

• 3 tablespoons raw peanuts (50 grams)
• ¼ cup desiccated coconut (25 grams; frozen coconut can be used)
• 2 tablespoons white sesame seeds (25 grams, raw)
• 1 tablespoon coriander seeds (5 grams)
• 2 tablespoons oil (avocado oil recommended)
• ½ medium red onion (sliced)
• ½ inch ginger (roughly chopped)
• 4-5 garlic cloves (roughly chopped)
• ¾ cup water (for blending the paste)
• 8-9 large green chilies (Bhavnagri chilies suggested)
• ¼ – ⅓ cup oil (avocado oil recommended)
• ½ teaspoon mustard seeds
• ¼ teaspoon kalonji
• ¼ teaspoon fennel seeds
• 10-12 curry leaves
• ½ teaspoon turmeric powder
• ½ teaspoon Kashmiri red chili powder
• ½ teaspoon cumin powder
• ¾ teaspoon salt (adjust to taste)
• 2 ½ teaspoons tamarind concentrate
• 2 cups water

Instructions

1. Step 1: Roast 3 tablespoons of raw peanuts in a pan over medium heat for about 4 minutes, stirring constantly to avoid burning. Once lightly roasted, transfer them to a blender.
2. Step 2: In the same pan, roast ¼ cup desiccated coconut, 2 tablespoons sesame seeds, and 1 tablespoon coriander seeds for 4-5 minutes until lightly toasted. Transfer these to the blender with the peanuts.
3. Step 3: Heat 2 tablespoons of oil in the same pan. Add ½ sliced onion, ½ inch chopped ginger, and 4-5 chopped garlic cloves. Cook on medium heat for 8-9 minutes until browned but not burnt. Transfer to the blender.
4. Step 4: Add about ¾ cup water to the blender and grind all the roasted ingredients and cooked onion mixture into a smooth paste. Set this masala paste aside.
5. Step 5: Wash and pat dry the green chilies. Make a lengthwise slit in each chili without cutting them in half. In the pan used previously, cook the slit chilies on medium heat for 2 minutes to blister them, turning occasionally. Remove and set aside.
6. Step 6: Add ¼ to ⅓ cup oil to the pan. Add ½ teaspoon mustard seeds, ¼ teaspoon kalonji, and ¼ teaspoon fennel seeds. When the mustard seeds begin to pop and other seeds sizzle, add 10-12 curry leaves and let them splutter. Optionally, add 1-2 teaspoons Thai green chili paste for extra heat and cook for 1 minute.
7. Step 7: Add the prepared masala paste to the pan and cook, stirring, for 1 minute. Add ½ teaspoon each of turmeric, Kashmiri red chili powder, and cumin powder, plus ¾ teaspoon salt. Cook for 1-2 minutes to blend the flavors.
8. Step 8: Stir in 2 ½ teaspoons tamarind concentrate and cook for an additional minute. Note: Tamarind concentrate is very potent, so use sparingly.
9. Step 9: Add the blistered green chilies and 2 cups water. Mix well and reduce heat to low. Let the salan simmer gently for 8-10 minutes until flavors meld and oil rises to the surface.
10. Step 10: Turn off the heat and serve the mirchi ka salan hot with biryani or rice.

Tips & Variations

• For a milder version, use fewer or milder green chilies and remove seeds before cooking.
• You can substitute raw peanuts with roasted peanuts but reduce roasting time accordingly.
• Add a teaspoon of jaggery or sugar if you prefer a slight touch of sweetness to balance the tanginess.
• Using fresh coconut instead of desiccated will enhance the flavor but adjust water as needed for blending.
• If you can’t find tamarind concentrate, soak tamarind pulp in warm water, strain, and use about 2 tablespoons of the liquid instead.

Storage

Store leftover mirchi ka salan in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the sauce from splitting. This dish generally does not freeze well due to its delicate flavors and oil separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chilies instead of Bhavnagri chilies?

Yes, you can use any large green chilies like Anaheim or jalapeños, but adjust cooking time and quantity according to their heat level. The traditional flavor is best with Bhavnagri chilies or similar mild to medium-hot varieties.

Is tamarind concentrate necessary for this recipe?

Tamarind concentrate adds the signature tangy flavor to the salan, but you can substitute with tamarind pulp soaked in water if concentrate is unavailable. Keep in mind that tamarind concentrate is more potent, so adjust quantity accordingly to avoid overpowering the dish.

Mirchi ka Salan Recipe

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Mirchi ka Salan is a tangy and spicy Hyderabadi curry made with green chilies cooked in a rich, roasted peanut, sesame, and coconut-based masala. This flavorful curry is traditionally served as an accompaniment to biryani, adding a perfect balance of heat and sourness with tamarind and aromatic spices.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Curry
• Method: Stovetop
• Cuisine: Hyderabadi (Indian)
• Diet: Halal

Ingredients

Scale 1x2x3x

Roasted Masala Ingredients

• 3 tablespoons raw peanuts (50 grams)
• ¼ cup desiccated coconut (25 grams, frozen coconut used)
• 2 tablespoons white sesame seeds (25 grams, raw)
• 1 tablespoon coriander seeds (5 grams)

Sautéed Masala Ingredients

• 2 tablespoons avocado oil
• ½ medium red onion, sliced
• ½ inch ginger, roughly chopped
• 4–5 garlic cloves, roughly chopped

Salan and Tempering Ingredients

• 8–9 large green chilies (Bhavnagri chilies recommended)
• ¼ to ⅓ cup avocado oil
• ½ teaspoon mustard seeds
• ¼ teaspoon kalonji (nigella seeds)
• ¼ teaspoon fennel seeds
• 10–12 curry leaves
• ½ teaspoon turmeric powder
• ½ teaspoon Kashmiri red chili powder
• ½ teaspoon cumin powder
• ¾ teaspoon salt (adjust to taste)
• 2½ teaspoons tamarind concentrate
• 2 cups water

Instructions

1. Make the Masala Paste: Begin by dry roasting 3 tablespoons of raw peanuts in a pan over medium heat for about 4 minutes, stirring continuously to prevent burning. Once lightly roasted, transfer them to a blender.
2. Roast Sesame, Coconut, and Coriander: Using the same pan, roast ¼ cup desiccated coconut, 2 tablespoons sesame seeds, and 1 tablespoon coriander seeds for 4-5 minutes on medium heat until lightly toasted. Transfer these to the blender with the peanuts.
3. Sauté Onion, Ginger, and Garlic: Heat 2 tablespoons of oil in the same pan, add sliced onion, chopped ginger, and garlic. Cook on medium heat for 8-9 minutes until browned, taking care not to burn. Add this mixture to the blender.
4. Blend Masala: Add approximately ¾ cup water to the blender with the roasted and sautéed ingredients. Blend everything to a smooth paste and set aside.
5. Prepare Chilies: Wash and pat dry the green chilies. Make a slit lengthwise in each chili without splitting them completely. In the same pan with leftover oil, cook the slit chilies over medium heat for 2 minutes, turning occasionally until they blister. Remove and set aside.
6. Temper Spices: Add ¼ to ⅓ cup oil to the pan. When hot, add mustard seeds, kalonji, and fennel seeds. Allow mustard seeds to pop and other seeds to sizzle. Add curry leaves and let them splutter. For extra heat, optionally add 1-2 teaspoons Thai green chili paste and cook for 1 minute.
7. Add Masala Paste and Spices: Stir in the prepared masala paste and cook for 1 minute. Then add turmeric powder, Kashmiri red chili powder, cumin powder, and salt. Cook the spices with the masala for 1-2 minutes until fragrant.
8. Add Tamarind Concentrate: Mix in 2½ teaspoons tamarind concentrate and cook for another minute. The concentrate is highly potent, so use sparingly as instructed.
9. Simmer with Chilies: Return the blistered green chilies to the pan. Pour in 2 cups water, stir well, and reduce the heat to low. Let the salan simmer gently for 8-10 minutes, allowing flavors to meld and oil to rise on the surface.
10. Finish and Serve: Once done, turn off the heat. Serve the Mirchi ka Salan hot as a spicy, tangy side dish alongside your favorite biryani or rice preparation.

Notes

• Use tamarind concentrate sparingly as it is highly concentrated and can overpower the dish.
• You can adjust the number of green chilies or chili paste to control the spice level according to your preference.
• Ensure to roast peanuts and other dry ingredients evenly without burning to maintain the masala’s smooth flavor.
• This dish is traditionally served with Hyderabadi biryani but pairs well with plain rice or other Indian main courses.

Keywords: Mirchi ka Salan, Hyderabadi curry, Green chili curry, Tamarind curry, Peanut curry, Indian side dish