Mirchi ka Salan
Mirchi ka Salan is a Hyderabadi curry featuring green chili peppers in a rich, tangy, and subtly spicy sauce. This vegan version is made with a base of roasted peanuts, sesame seeds, and coconut, balanced by tamarind and aromatic spices. It's a classic accompaniment to biryani or can be enjoyed with rice or flatbread.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 311 kcal
Allergen information: may contain mustard, nuts, peanuts, and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 ggreen chili, slit lengthwise
- 0.25 cuppeanut, raw
- 2 tbspsesame seed, raw
- 2 tbspdesiccated coconut
- 1 tspcumin seed
- 1 tbspcoriander seed
- 0.25 tspfenugreek seed
- 0.5 tspmustard seed
- 0.5 pcsyellow onion, roughly chopped
- 10 gginger, peeled and chopped
- 3 clovegarlic, chopped
- 2 tbsptamarind paste
- 0.5 tspturmeric powder
- 1 tspred chili powder
- 1 cupwater
- 3 tbspvegetable oil
- 8 pcscurry leaf
- 0.5 tspnigella seed
- 1 tspsalt, or to taste
- 1 tspjaggery, grated, or brown sugar(optional)
Equipment
blender · grinder · dry pan · large pot
The method
Step by step
- 1
Heat a dry pan over medium heat.
About 1 min
- 2
Add peanuts, sesame seeds, desiccated coconut, cumin seeds, coriander seeds, fenugreek seeds, and mustard seeds to the pan.
- 3
Dry roast the spices and nuts for 5-7 minutes, stirring constantly, until fragrant and lightly browned.
About 7 min
Cook’s note: Be careful not to burn the sesame seeds or coconut as they can brown quickly.
- 4
Remove from heat and let cool completely.
About 5 min
- 5
Transfer the cooled roasted ingredients to a grinder or blender.
- 6
Add the roughly chopped onion, ginger, and garlic to the grinder.
- 7
Add a splash of water and grind everything into a smooth paste.
About 3 min
Cook’s note: Add water gradually, only enough to help the blades move, to achieve a thick paste consistency.
- 8
Heat vegetable oil in a large pot or deep pan over medium heat.
About 2 min
- 9
Add the curry leaves and nigella seeds to the hot oil and let them splutter for a few seconds.
About 1 min
- 10
Carefully add the prepared spice paste to the pot.
Cook’s note: The paste might splatter, so add it gently.
- 11
Cook the paste for 8-10 minutes, stirring frequently, until the oil separates and the raw aroma disappears.
About 10 min
Cook’s note: This step is crucial for developing the depth of flavor in the curry.
- 12
Stir in turmeric powder and red chili powder.
- 13
Add the tamarind paste, water, and salt to the pot.
- 14
Bring the curry to a gentle boil, then reduce the heat to low.
About 3 min
- 15
Add the slit green chilies to the simmering curry.
- 16
Cover the pot and let it simmer for 15-20 minutes, or until the chilies are tender and the sauce has thickened to your desired consistency.
About 20 min
Cook’s note: Stir occasionally to prevent sticking at the bottom.
- 17
If using, stir in the jaggery or brown sugar for a touch of sweetness to balance the flavors.
About 1 min
Cook’s note: Taste and adjust salt and tanginess as needed.
- 18
Serve hot.
Per serving
Nutrition
- Calories
- 311.3kcal
- Protein
- 6.8g
- Carbs
- 23.2g
- Fat
- 24g
- Fibre
- 6.6g
- Sugar
- 10.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Mirchi ka Salan in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed to adjust consistency, or in the microwave.
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