Mirchi ka Salanमिर्ची का सालन
Video: Hebbars Kitchen (YouTube)
Mirchi ka Salan is the classic companion to Hyderabadi biryani — a thick, nutty, slightly tangy curry of long Bhavnagri green chilies in a base of ground peanuts, sesame seeds, dried coconut, and tamarind. The chilies are fried whole until the skin softens and blisters, then simmered in the gravy until they lose their sharpness and take on the flavours of the sauce. The result is a richly textured curry that is far more mellow than its name suggests — the gravy is the star, nutty and sour from tamarind, fragrant with mustard and curry leaves. No Hyderabadi biryani spread is complete without a bowl of salan on the side.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
Finding Desi spots near Plano…
Ingredients
- ▪Bhavnagri green chilies (or long mild green chilies), slit lengthwise, seeds removed for less heat8–10 (about 200g)
- ▪Peanuts (moongphali — मूँगफली), raw and unsalted3 tablespoons
- ▪Sesame seeds (til — तिल)2 tablespoons
- ▪Desiccated / dried coconut (khopra)2 tablespoons
- ▪Onion, roughly chopped1 large
- ▪Ginger-garlic paste1.5 tablespoons
- ▪Tamarind, soaked in 1/3 cup warm watera walnut-size ball (about 20g)
- ▪Oil4 tablespoons
- ▪Mustard seeds1 teaspoon
- ▪Curry leaves2 sprigs
- ▪Red chili powder1 teaspoon
- ▪Coriander powder1 tablespoon
- ▪Turmeric powder1/2 teaspoon
- ▪Salt1.25 teaspoons, or to taste
- ▪Jaggery or sugar1 teaspoon (balances the tamarind)
- Bhavnagri green chilies (long mild frying chilies): The ideal chili is long, plump, and mild enough to eat whole after cooking. In the US, Italian long frying peppers (cubanelle) are an excellent substitute. In the UK, use Anaheim peppers or pointed (Romano) peppers. Regular Indian green chilies are too small and too hot — avoid using them whole; if that's all you have, use 4–5 and adjust the heat.
- Dried coconut (khopra): Desiccated coconut (the unsweetened shredded kind from any supermarket) works perfectly here — no soaking needed. The roasted dried coconut gives the gravy a particular nuttiness that fresh coconut cannot replicate in this dish.
- Tamarind block vs paste: If using ready tamarind paste (Tamicon or similar), use 1.5 tablespoons dissolved in 1/4 cup water. Start with less and add more to taste — concentrate varies by brand. Block tamarind, found at most South Asian grocery stores, gives the cleanest flavour.
Method
- 1Dry-roast peanuts in a pan on medium heat for 3–4 minutes, tossing frequently, until the skins are blotched and the nuts smell fragrant. Add sesame seeds and roast for 1 more minute until golden. Add dried coconut and roast 30 seconds more. Cool completely, then grind to a coarse powder. Set aside.
- 2In the same pan, heat 1 tbsp oil. Fry the onion until golden brown, about 8 minutes. Add ginger-garlic paste and cook 2 minutes. Cool and blend with the nut powder and 3–4 tablespoons of water into a smooth, thick paste.
- 3Score the slit green chilies with the tip of a knife (2–3 small cuts on each). Heat 2 tbsp oil in a wide pan and shallow-fry the whole chilies on medium heat, turning, until the skin is blistered and lightly charred in spots — about 4–5 minutes. Remove and set aside.
- 4In the same pan, heat the remaining 1 tbsp oil. Add mustard seeds; when they pop, add curry leaves. Add the ground nut-onion paste and cook on medium heat, stirring continuously, for 5–7 minutes until the paste darkens slightly and releases oil at the edges.
- 5Add red chili powder, coriander powder, and turmeric. Stir for 1 minute. Squeeze tamarind water into the pan (discard solids) and add 1.5 cups of water. Mix well and bring to a boil.
- 6Add salt and jaggery. Simmer on medium-low heat for 8–10 minutes until the gravy thickens and the oil rises to the surface.
- 7Add the fried green chilies to the gravy. Simmer for another 8–10 minutes, turning the chilies once, until they soften and the gravy coats them. Adjust salt, tamarind, and jaggery to balance sour, sweet, and salt.
- 8Serve hot alongside Hyderabadi biryani or steamed rice.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.