Hyderabadi Mirchi Ka Salan Variation
A flavorful Hyderabadi classic, Mirchi Ka Salan features green chilies cooked in a rich, tangy, and aromatic peanut and sesame seed gravy. This variation introduces a subtle twist with whole spices and slight sweetness for a balanced and delicious accompaniment to biryani or rice.
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Ingredients
- 8 piecesLarge green chilies (mild to medium heat)
- 50 gramsPeanuts (raw, skin removed)
- 25 gramsSesame seeds
- 20 gramsDry coconut (copra), grated
- 1 mediumOnion
finely sliced
- 1 ½ tablespoonsGinger-garlic paste
- 2 tablespoonsTamarind pulp
- 1 teaspoonMustard seeds
- 1 teaspoonCumin seeds
- 1 teaspoonFennel seeds
- 0 ½ teaspoonFenugreek seeds
- 8 piecesBlack peppercorns
- 4 piecesCloves
- 1 inchCinnamon stick
- 2 piecesCardamom pods
- 1 pieceDry red chili
- 0 ½ teaspoonTurmeric powder
- 1 teaspoonRed chili powder
- 0 ¼ teaspoonAsafoetida (hing)
- 1 teaspoonJaggery (or brown sugar)
- 4 tablespoonsOil (preferably peanut or mustard oil)
- 1 ¼ teaspoonsSalt
adjust to taste
- 300 millilitersWater
Instructions
Wash the green chilies, slit them lengthwise without cutting through, and remove seeds if you prefer less heat. Set aside.
Dry roast the peanuts, sesame seeds, dry coconut, cumin seeds, fennel seeds, fenugreek seeds, black peppercorns, cloves, cinnamon, cardamom, and dry red chili on low heat until aromatic, about 3-4 minutes. Let them cool.
Grind the cooled roasted mixture into a smooth paste using a little water (about 50 ml) and set aside.
Heat oil in a heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter.
Add finely sliced onions and sauté until golden brown, about 8-10 minutes.
Add ginger-garlic paste and sauté until the raw smell disappears, about 2 minutes.
Add turmeric powder, red chili powder, and asafoetida. Stir well.
Add the ground nut and spice paste, mix well, and cook for 5 minutes on low heat, stirring occasionally.
Add tamarind pulp, salt, and jaggery. Stir and cook for another 5 minutes until the oil starts separating from the masala.
Add about 250 ml water to get a gravy consistency and bring it to a gentle boil.
Carefully add the slit green chilies to the simmering gravy, cover, and cook on low heat for 15 minutes until the chilies soften but remain intact.
Check seasoning and adjust salt or jaggery if needed. Simmer for an additional 5 minutes uncovered to thicken gravy slightly.
Turn off the heat and let the dish rest for 10 minutes before serving to develop flavors.
