Mirchi ka salan has one sole purpose in life — to be a great side dish for Hyderabadi biryani. I can’t seem to think of it as anything else. I also cannot imagine enjoying biryani without mirchi ka salan. For a side dish, it is rather complex to prepare, with a long list of ingredients. It also has some complex and delicious flavors. So, totally worth the effort to make this delectable side.
Nizam’s Spicy Curry
Yes, this title does suit mirchi ka salan. The Nizams were Hyderabad’s Muslim rulers for about two centuries until 1948, soon after Indian gained its independence from the British. Their food heritage made Hyderabad’s cuisine famous. While growing up in Hyderabad, I was enjoyed all the delicious local food. Today there are several food chains that have commercialized this cuisine, and playing havoc with the quality. However, there are still several small boutique restaurants in Hyderabad that serve authentic Hyderabadi food.
Mirchi ka Salan
Although this recipe is not as complex as biryani itself, it took me a while to master it. I love the sweet flavor that peanuts, sesame seeds and dry coconut bring to this recipe. This balances the heat of chili peppers and the tartness of tamarind. Literally translated, this dish means “chili pepper curry.” While this dish typically uses large peppers, I used small ones that have a sharper taste and are more flavorful. Large or small, they need to be slit lengthwise and deseeded. As you’re most certainly aware, chili pepper seeds can cause a lot of anguish and heartburn. Even if you don’t eat the mirchi (chili), the gravy is still to die for.
Why Is This Healthy?
Sesame seeds are an excellent source of manganese, calcium, magnesium, vitamin B1 and dietary fiber. Peanuts are an especially good source of healthful fats, protein, and fiber. Green chili peppers are a great source of vitamin C and have anti-inflammatory properties.
The Recipe
Mirchi ka salan is a delicious Hyderabadi curry made with peanuts, sesame seeds chili peppers and spices. Enjoy with your favorite biryani and raita!
Course: Side Dish
Cuisine: South Indian
Special diet: Gluten-free, Grain-free, no added sugar, vegan, vegetarian
Prep time: 5 minutes
Cook time:15 minutes
Total time: 20 minutes
Serves: 2
Calories:115kcal
INGREDIENTS
- 1/4 cup peanuts, with skin on
- 1 tbsp sesame seeds
- 2 tbsp coconut — dry, grated
- 4 green chili peppers — medium to large (slit in half, deseeded)
- 1 tsp cumin seeds
- 6 leaves curry leaves
- 1/2 cup onion, fine cut
- 1 tsp ginger and garlic paste
- 1/2 tsp tamarind paste
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder — or cayenne pepper
- 1/2 tsp sea salt
- 3 tsp coconut oil
- 1.5 cups filtered water
METHOD
- Heat pan on low flame and gently roast peanuts, coconut, sesame seeds for 2 to 3 minutes. Set aside to cool.
- Add 1 teaspoon coconut oil to the pan and sauté onions, ginger and garlic paste, till golden brown.
- Transfer roasted ingredients and sautéed onions to a blender, add half cup filtered water and blend to fine paste.
- Add one teaspoon coconut oil to the pan, and cook the slit and deseeded chili peppers for 2-3 minutes. You’ll see them open up. Set them aside.
- Now heat one teaspoon coconut oil to pan and add cumin seeds and curry leaves. Allow them to crackle.
- Add blended paste to the pan. add 1 cup of filtered water, tamarind, salt, chili powder, and garam masala, and mix well.
- Keep stirring and cooking for about 5 minutes. Add sautéed chili peppers and cook for a minute.
- Serve hot with your favorite biryani and raita.
Notes
*Use organic ingredients wherever possible.
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