Spicy Hyderabadi Mirchi Ka Salan

Indulge in the bold, aromatic flavors of Spicy Hyderabadi Mirchi Ka Salan, a quintessential accompaniment to biryani that hails from the royal kitchens of Hyderabad. This rich, tangy curry stars blistered green chilies swimming in a luscious, nutty gravy made with roasted peanuts, sesame seeds, and coconut, enhanced by the earthy tang of tamarind and a medley of warm spices. The slow-cooked preparation ensures every bite is infused with layers of flavor, while curry leaves lend a fragrant finish. Perfectly paired with steaming rice or naan, this dish transforms any meal into a feast. Experience the authentic taste of Hyderabad with this showstopping masterpiece!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 8 large Green chilies
• 1 cup Peanuts
• 2 tablespoons Sesame seeds
• 1 tablespoon Grated coconut
• 4 tablespoons Oil
• 1 large Onion
• 1 tablespoon Ginger-garlic paste
• 2 tablespoons Tamarind paste
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin seeds
• 10 leaves Curry leaves
• 1 teaspoon Salt
• 2 cups Water

Directions

Step 1

Wash and slit the green chilies lengthwise without cutting them into halves.

Step 2

Heat a pan over medium heat and dry roast the peanuts until golden brown. Remove them and let them cool.

Step 3

In the same pan, dry roast the sesame seeds and grated coconut until the sesame seeds start to pop. Remove and let cool.

Step 4

Grind the roasted peanuts, sesame seeds, and coconut into a smooth paste using a little water. Set aside.

Step 5

Slice the onion thinly.

Step 6

In a large pan, heat 2 tablespoons of oil over medium heat. Fry the green chilies until they blister. Remove and set aside.

Step 7

In the same pan, add the remaining oil and add cumin seeds. Let them splutter.

Step 8

Add the sliced onion and sauté until translucent.

Step 9

Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.

Step 10

Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.

Step 11

Add the ground paste and sauté for 3-4 minutes until the oil separates from the sides.

Step 12

Mix in the tamarind paste and add water to adjust the gravy consistency.

Step 13

Bring the mixture to a gentle boil and add the fried green chilies.

Step 14

Cover and let the salan simmer on low heat for about 15 minutes, stirring occasionally.

Step 15

Garnish with curry leaves before serving.

Step 16

Serve hot with biryani, rice, or naan.

Nutrition Facts

Serving size	(1129.4g)

Amount per serving	% Daily Value*
Calories	1758.3

Total Fat 143.0g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 18.4g
Cholesterol 0mg	0%
Sodium 3044.2mg	0%
Total Carbohydrate 97.5g	0%
Dietary Fiber 26.4g	0%
Total Sugars 44.2g
Protein 46.8g	0%

Vitamin D 0IU	0%
Calcium 306.6mg	0%
Iron 11.2mg	0%
Potassium 2367.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.0%

Protein: 10.0%

Carbs: 20.9%