What is Mirchi ka Salan?

Mirchi ka Salan is a spicy Indian dish that originated from the Hyderabad region in Telangana. It is comprised of chili peppers, curry and chutney, all of which give this hors d’oeuvre its spicy character. Mirchi ka Salan is a festive dish that is often served at major celebrations such as weddings. People who gather for these important occasions enjoy it for its striking aroma and zesty allure.

History of the Mirchi ka Salan

The late 1400s spawned an international tidal wave of worldly explorers, from Christopher Columbus and Amerigo Vaspucci in the Americas to Vasco de Gama in India. In fact, it was de Gama’s famous gift of South American chili peppers that conceived the idea of Mirchi ka Salan to the Indian subcontinent in 1498.

When the famous explorer arrived in India in 1498, he realized he had to barter for his stay. He brought in green chilies from Spain, Brazil and Africa and offered them as currency for his stay. These chilies were kept wrapped in paper and introduced them to the local people. His mission was to use the chillies as currency to buy pepper and establish a Portuguese colony on the Indian subcontinent.

When de Gama brought his offering of the green chilies to India, the people soon caught on. They embraced them as a much cheaper alternative to pepper, which was an expensive commodity at that time. In fact, the local people assigned these somewhat mild, tasty treats an official name: the mirchi, or “green chilis.” Its full name of mirchi ka salan means “curried green chili peppers.”

Who Invented Mirchi ka Salan?

There are two different schools of thought regarding the true origins of this zesty condiment. Some historians believe that the side dish was the brainchild of vegetarian emperor Akbar and his royal subjects. It was hypothesized that Akbar’s chefs made the delicacy as a treat for Akbar and his subjects.

Other local lore points to the notion that an idea to make this unique delicacy came from another king named Muhammad Quli Qutb Shah. Some historians argue that his dynasty founded the region of Hyderabad, where the popular Biryani rice dish was invented. Muhammad’s penchant for hot, spicy dishes was widely known, and that’s where this second theory comes from. The mirchi ka salan soon wafted its way to the Nizam dynasty and became a part of Indian culture regardless of origin.

Modern Recipe for the Mirchi ka Salan

Pairing up the mirchi ka salan with rice seems to be as steeped in tradition as having gravy with mashed potatoes. In any case, it’s been nothing but pure love for the palette since its inception nearly six hundred years ago.

There are several recipes designed for making this delightful and zesty curry sauce. The most common dish to pair it up with is the Hyderabad Biryani, a simple dish comprised of a basmati rice blended with the biryani rice itself. Although this dish looks modern and eclectic by all appearances, it has enjoyed a rich and savory history of its own. It was a recipe begat by the Mughal dynasty as a succulent rice and chicken dish. The Hyderabad Biryani’s light fluffy rice texture pairs well with the spicy hot mirchi ka salan.

Preparing the Mirchi ka Salan

What you need:

• 10-12 green chilies, mild or medium
• 1 tbsp tamarind
• 1/3 cup of hot water
• 1.5 to 2 cups of water
• 1/2 tsp. mustard seeds
• 1/2 tsp. of onion seeds or nigella seeds
• 1/2 tsp. cumin seeds
• Curry leaves, about 8-10
• 3 to 4 tbsp. oil
• Salt(optional)

Thoroughly blend the tamarind into the 1/3 cup of hot water and set aside. Next, begin making the masala paste separately with the recipe listed below.

Preparing the masala paste:

• 1/4 cup dried coconut, unsweetened
• 1/4 cup roasted peanuts
• 1/2 tbsp. roasted sesame seeds
• 1 sliced onion, medium sized
• 2-3 garlic cloves
• 1/2 inch of ginger
• 1/2 tsp. red chili powder
• 1/2 tsp. ground turmeric
• 1/2 tsp. Garam Masala
• 1/2 cups of water

Add cooking oil to a pan and heat. Gradually add the sliced onion and cook it until it turns a light brown. Next, add the dried coconut and mix it in until brown. Add in the peanuts and sesame seeds and roast them for roughly two minutes. Set aside.

Next, begin making the liquid portion of the masala paste. Blend your cloves and ginger with the water and add the turmeric along with all of the other spices. Mix until the paste is smooth and even then set it aside. Begin prepping your chili peppers by drying them and making a vertical cut without opening them. Fry them in about 2 tablespoons of cooking oil until they are a light, golden brown. Set them aside on a paper towel and drain all excess grease.

Start making the rest of the mirchi ka salan by frying the mustard seeds. Add more oil and cook for roughly 2 minutes or until they pop. Add in the onion(or nigella) and cumin seeds together followed by the curry leaves. Then mix in the paste and cook for 3-4 minutes or until the oil and masala separate.

Next, add the tamarind pulp and water, blend it then cover and simmer for five minutes. Add the fried green chilies and salt to taste. Simmer for another five minutes or so then add in the coriander leaves. Serve it with Hyderabad Biryani or another dish of your choice. Or use it as a dipping sauce for a fried samosa snack. Store any remaining sauce in the refrigerator for later use.

What Else Pairs Well With the Mirchi ka Salan?

The good news about mirch ka salan is that you can be creative in how you use it. You can pour it over a dish of samosas or use it as a dipping sauce for them. There’s more than one way to use this fine curry side dish. But Hyderabad Biryani still stands at number one as a good food pairing.

Vegan Dum Hyderbad Biryani

What you need for rice preparation:

• 1.5 cups of basmati rice
• 8 cups of water
• 2 bay leaves
• Cinnamon stick, about an inch
• 1/2 tsp. of cloves
• 1/2 tsp. of pepper
• 1 star anise
• 2 tsp. oil
• 1 tsp. salt

First, soak the basmati rice in water for about 20 minutes. Once done, set it aside. Boil all other ingredients in the 8 cups of water then slowly add the basmati rice. Stir then simmer for about 10 minute but do not thoroughly cook it. Drain and rinse in cold water then set it aside. In the meantime, start preparing the biryani gravy.

For the gravy:

• 2 tbsp. oil
• 1 tbsp. Ghee or regular butter
• 1 bay leaf
• 2 inch cinnamon stick
• 1/2 tsp. cloves
• 1 star anise
• 1 tsp. caraway seeds
• 4 cardamom
• 1 finely chopped onion
• 1 tsp. ginger garlic paste
• 2 cups of mixed vegetables, any kind
• 1 cup of yoghurt
• 1 tsp. red chili powder
• 1/2 tsp. turmeric
• 2 tsp. biryani masala powder
• 2 tsp. coriander mint paste
• 1 tsp. salt
• 1 cup of water
• 15 paneer cubes or cottage cheese

Miscellaneous ingredients:

• 1/4 cup of chopped mint
• 1/4 cup of chopped coriander
• 1 tbsp. Ghee
• 1/2 cup of fried onions
• 1/4 cup of saffron water
• A dash of biryani masala powder
• wheat dough

Cooking Instructions

Pour the biryani gravy into a deep pan and stir. Next, add the mint, coriander, saffron water, then spread the mixture until even. Add more saffron water, then the rice and onions. Top it with the masala. Finally, add the ghee, mint and coriander. Seal tightly with the dough then simmer. Serve and enjoy.

Conclusion

There are other versions of the Hyderabad Biryani you can enjoy with your mirchi ka salan. But since plant-based foods are all the rage, it seems more appropriate to include a vegan version of it. In any case, meat or no, you can be proud to partake in a meal rooted in old royal traditions.