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.

 

Mirchi Ka Salan with Biryani and Raita

Mirchi Ka Salan with Biryani and Raita

 

Nizam’s Spicy Curry

 

Yes, this title does suit Mirchi Ka Salan. The Nizam’s were Hyderabad’s legendary Muslim rulers for about two centuries, right until 1948. Which was just after when Indian gained its independence from the British. Their food heritage is what made Hyderabad’s cuisine famous. Growing up in Hyderabad, I have been fortunate to have enjoyed all the delicious local food. Today there are several food chains that have commercialized this cuisine greatly, and that has led to poor 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 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.

 

Check out some of our delicious, spicy curry recipes:

 

Do you love our posts and recipes? We’d LOVE to see your creations so click a photo and tag us on Instagram with the hashtag #healthyindian3 and please give a star (★) rating below. Follow us on FacebookTwitterPinterestInstagramYouTube & Tumblr for healthy, easy and delicious recipes and lifestyle tips.

 

*There could be affiliate links in this blog. As an Amazon Associate we earn from qualifying purchases.

Print Pin
No ratings yet

Mirchi ka Salan

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 Indian, South Indian
Keyword cumin seeds, Curry Leaves, dry coconut, Garam Masala, green chili pepper, hyderabad, hyderabadi cuisine, nizam, nizam cuisine, Onion, peanuts, Red Chili Powder, salan, Sesame, Tamarind, turmeric powder
Special Diet Gluten Free, Grain Free, No Added Sugar, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 People
Calories 115kcal

Ingredients

  • 1/4 Cup Peanuts - Skin on
  • 1 Tablespoon Sesame Seeds
  • 2 Tablespoons Grated Coconut - Dry
  • 4 Peppers Green Chili Pepper - Medium to large (slit in half, de-seeded)
  • 1 Teaspoon Cumin Seeds
  • 6 Leaves Curry Leaves
  • 1/2 Cup Onion - Fine cut
  • 1 Teaspoon Ginger & Garlic Paste
  • 1/2 Teaspoon Tamarind - Paste
  • 1/2 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Garam Masala - For the recipe, click here
  • 1/2 Teaspoon Red Chili Powder - Or cayenne pepper
  • 1/2 Teaspoon Sea Salt
  • 3 Teaspoons Coconut Oil
  • 1.5 Cups Filtered water

Instructions

  • 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 pan and cook the slit and de-seeded 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 filtered water, tamarind, salt, chili powder, 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

Great with biryani and raita.
*Use organic ingredients wherever possible.
 

Nutrition

Nutrition Facts
Mirchi ka Salan
Serving Size
 
75 g
Amount per Serving
Calories
115
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Sodium
 
308
mg
13
%
Potassium
 
139
mg
4
%
Carbohydrates
 
5
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
Vitamin A
 
195
IU
4
%
Vitamin C
 
62
mg
75
%
Calcium
 
56
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to our Weekly Newsletter

News.  Tips.  Recipes.  Lifestyle. Blogs.  Never shared with Third Parties - Ever.

You have Successfully Subscribed, thank you! Our newsletter will be delivered to your email Inbox on Fridays. Please add us to your Address Book to make sure our emails don't get stuck in your Spam folder.

Pin It on Pinterest

Share This

Share This

Share this post with your friends!