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Mirchi ka Salan Recipe

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4.8 from 403 reviews

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/mirchi-ka-salan-recipe/