Mirchi Ka Salan is a bold, nutty, and slightly tangy curry from Hyderabad, traditionally served as the perfect companion to Hyderabadi Biryani. Made with large, mild green chillies simmered in a rich gravy of peanuts, sesame seeds, coconut, tamarind, and aromatic spices, this dish beautifully balances spice, tanginess, and subtle sweetness. Although it appears fiery, the creamy, slow-cooked masala softens the heat and creates a deep, comforting flavor. Allowing the curry to rest enhances its taste even further, as the chillies absorb the masala and the flavors blend harmoniously—making Mirchi Ka Salan even more delicious after a few hours or the next day.
Ingredients
The Chillies
• Bhavnagri / Banana peppers – 8–10 (large, mild, slit lengthwise, seeds optional)
• Oil – 2 tbsp (for shallow frying)
The Masala Paste
• Peanuts – ¼ cup (roasted, skin removed)
• Sesame seeds – 2 tbsp (lightly roasted)
• Desiccated coconut – 1 tbsp
• Cumin seeds – 1 tsp
• Coriander seeds – 1 tsp
• Onion – 1 large (sliced and browned)
The Gravy Base
• Oil – 2–3 tbsp
• Mustard seeds – ½ tsp
• Fenugreek seeds – a pinch
• Curry leaves – 8–10
• Ginger-garlic paste – 1 tbsp
• Turmeric powder – ½ tsp
• Red chilli powder – 1 tsp (adjust to taste)
• Tamarind pulp – ½ cup (adjust for tanginess)
• Salt – as needed
• Water – 1 cup (adjust for consistency)
• Jaggery or sugar – 1 tsp (optional, to balance taste)
Preparation Process
Step 1: Prepare the Chillies
Wash and dry the green chillies. Slit them lengthwise without cutting fully and keep the stems attached. If you prefer less heat, remove the seeds.
Heat oil in a pan and shallow fry the chillies until their skin develops light brown blisters. This removes raw bitterness and improves flavor. Remove and keep aside.
Step 2: Roast and Grind the Masala
In a dry pan, roast peanuts, sesame seeds, coconut, cumin seeds, and coriander seeds on low flame until aromatic. Be careful not to burn the sesame seeds.
Let the mixture cool. Grind it along with the browned onions and a little water into a smooth, thick paste. A fine paste gives the curry a rich, silky texture.
Step 3: Cook the Gravy
Heat oil in a deep pan. Add mustard seeds and let them splutter. Add fenugreek seeds and curry leaves.
Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
Now add the prepared masala paste. Cook on medium-low flame, stirring continuously. This is the most important step. Cook patiently until the oil begins to separate from the sides of the masala.
Add turmeric powder, red chilli powder, and salt. Mix well.
Step 4: Simmer and Finish
Add tamarind pulp and about 1 cup of water to make a thick but pourable gravy. Mix well.
Gently place the fried chillies into the gravy. Cover and simmer on low flame for 10–12 minutes so the chillies absorb the flavors and the gravy turns glossy.
Add a teaspoon of jaggery if you like a balanced sweet-tangy taste. Turn off the flame and allow the curry to rest for 15–20 minutes before serving.
Health Benefits
• Peanuts provide protein and healthy fats for energy.
• Sesame seeds are rich in calcium and iron, supporting bone health.
• Tamarind aids digestion and adds antioxidants.
• Green chillies are rich in vitamin C and help boost immunity.
• Coconut provides good fats that support sustained energy when eaten in moderation.
Tips for Best Taste
• Use thick, mild chillies like Bhavnagri for authentic flavor.
• Always cook the masala until oil separates — this gives a restaurant-style taste.
• Roast ingredients on low heat to avoid bitterness.
• If the gravy becomes too thick, add warm water and simmer again.
• This curry tastes better after a few hours or the next day as flavors deepen.
Serving Suggestions
Mirchi Ka Salan pairs perfectly with:
• Hyderabadi Biryani
• Steamed rice with ghee
• Jeera rice
• Chapati, roti, or pulao