Hyderabadi Mirchi Ka Salan

Mirchi Ka Salan is a Hyderabadi-style nutty and spicy curry made using large green chilies. Serve it with biryani or any Indian bread (vegan, gluten-free).

Here are some more Hyderabadi recipes which you may like – Hyderabadi Spot Idli, Hyderabadi Baingan Ka Khatta, Hyderabadi Bhindi Ka Salan, Hyderabadi Zafrani Pulao, and Hyderabadi Bagara Rice.

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• About This Recipe
• Ingredients
• How To Make Mirchi Ka Salan
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
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About This Recipe

Mirch means “green chilies” and Salan means “curry” in Urdu.

Mirch Ka Salan translates to a delicious curry where fried green chilies are added to a creamy, nutty, and spicy peanut coconut gravy.

It is quite popular in Hyderabadi households and restaurants and is traditionally served with Hyderabadi Chicken Biryani and Mutton Biryani.

It is also quite popular during festivals, weddings or other celebrations and special occasions.

My recipe serves 4 but can be easily doubled or tripled.

Ingredients

Green Chillies – This curry is made using long non-spicy chillis. Use any variety that is easily available to you. I used Bhavangiri chilies.

For The Salan Paste – To make the paste, you will need peanuts, white sesame seeds, cumin seeds, fresh coconut, whole dry red chillies, fresh ginger, and garlic.

Fresh coconut is the star of this dish and makes the curry nutty and delicious.

Peanuts also make the base of this dish and make the curry a little thick.

You can adjust the quantity of dry red chilies, depending on your taste.

Spice Powders – This curry uses basic everyday spice powders such as coriander powder, turmeric powder, and Kashmiri red chilli powder.

Tamarind Pulp – Tamarind adds tanginess to the curry and balances out the heat from the chilies.

Jaggery (Gud) – Jaggery adds a hint of sweetness and balances out the spiciness of chilies and various other spices used.

Others – You will also need onions, vegetable oil, mustard seeds, fenugreek seeds (methi dana), curry leaves, salt, and cilantro (fresh coriander leaves).

How To Make Mirchi Ka Salan

Fry The Chilies

Wash 6-8 large non-spicy chilies and wipe them well with a kitchen cloth.

Discard the ends or keep them. Make a slit in the center of the chilies and remove the seeds and the pith.

Heat 2 tablespoon vegetable oil in a large shallow frying pan over medium-high heat.

Fry the chilies from all sides until blisters appear on their surface.

Cover the pan with a lid if the chilies are spluttering too much.

Remove the fried chilies to a plate and keep them aside.

Make The Salan Paste

Dry roast 2 tablespoon peanuts, 2 tablespoon white sesame seeds, 1 teaspoon cumin seeds, 2 tablespoon grated fresh coconut, and 3-4 whole dry red chilies (stalks removed) over medium heat until lightly browned and fragrant (3-4 minutes), stirring frequently.

Remove the pan from heat and let the ingredients cool down for 10 minutes.

Add the cooled ingredients to a blender along with 2 teaspoon chopped ginger, 3-4 cloves peeled garlic, and ½ cup water, and blend to make a fine paste.

Scrape the sides of the blender a few times while blending.

Make The Curry

Heat 3 tablespoon oil in a pan over medium-high heat.

Once the oil is hot, add 1 teaspoon mustard seeds, ¼ teaspoon fenugreek seeds, and 15-20 curry leaves, and let them crackle for 3-4 seconds.

Add 1 cup of thinly sliced onions and fry until they turn golden brown (6-8 minutes), stirring frequently.

Add the salan paste, 1 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and ½ teaspoon salt, and saute for 1-2 minutes.

Add 2 cups of water and bring the curry to a boil.

Reduce the heat to low and cover the pan with a lid.

Cook the curry for 15-20 minutes.

Now remove the lid and add the fried chilies to the pan and stir well.

Cover and cook for another 8-10 minutes.

Stir in 2 teaspoon tamarind paste and 1 teaspoon crushed jaggery and cook for a minute.

Check for salt and add more if needed.

Mirchi ka salan is ready. Garnish with 2 tablespoon chopped cilantro and serve it with biryani, rice, or roti.

Serving Suggestions

Mirch Ka Salan tastes best with biryani. You can serve it with mutton biryani, chicken biryani, fish biryani, mushroom biryani, kathal biryani, or egg dum biryani.

It also tastes great with Indian bread such as phulka, tawa paratha, lachha paratha, or naan.

Storage Suggestions

Mirchi Ka Salan can be stored in an air-tight container for 2-3 days in the refrigerator. Reheat in a pan or microwave before serving.

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