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
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.
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:
- Kala Chana-Spinach Curry
- Chana Masala – Spiced Chickpeas Curry
- Dal Makhni
- Aloo Gobi
- Aloo Beans Recipe
- Cabbage & Carrot Masala
- Bhindi (Okra) Masala
- Baingan Bharta – Roasted Eggplant Curry
- Sarson Ka Saag
- Vegan Palak Tofu Recipe
- Egg Curry
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Mirchi ka Salan
Ingredients
- 1/4 Cup Peanuts - Skin on
- 1 Tablespoon Sesame Seeds
- 2 Tablespoons Coconut - Dry, grated
- 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.
