Telangana · Main course
Mirchi ka Salan
మిర్చి కా సాలన్
Mirchi ka salan is a Hyderabadi curry of long green chillies in a tangy groundnut, sesame and coconut gravy. Roast and grind the sauce ingredients, shallow-fry slit mild chillies, then simmer them in the spiced tamarind gravy. Serve a small portion alongside biryani or plain rice.
- vegetarian
- vegan
- gluten-free
Ingredients
- 200 g (approximately 1 2/3 cups)Mild long green chilliesAbout 8 mild long chillies; slit and deseed if desired.
- 40 g (approximately 1/4 cup)Raw groundnuts Organic Mandya
- 25 g (approximately 2 2/3 tbsp)White sesame seeds Organic Mandya
- 20 g (approximately 1/4 cup)Dry grated coconut
- 8 g (approximately 1 1/2 tbsp)Coriander seeds
- 2 g (approximately 1 tsp)Cumin seeds Organic Mandya
- 20 g (approximately 1 1/2 tbsp)Seedless tamarind Organic Mandya
- 400 ml (approximately 1 2/3 cups)Water50 ml tamarind, 100 ml paste, 250 ml gravy.
- 100 g (approximately 2/3 cup)OnionFinely chopped.
- 5 g (approximately 1 tsp)Fresh ginger
- 10 g (approximately 2 tsp)Garlic
- 1 g (approximately 1/4 tsp)Turmeric powder
- 1 g (approximately 1/2 tsp)Red chilli powder
- 2 g (approximately 1 tsp)Black mustard seeds Organic Mandya
- 0.5 g (approximately 1/4 tsp)Fenugreek seeds
- 1 g (approximately 1 tbsp)Curry leaves
- 30 ml (approximately 2 tbsp)Cold-pressed groundnut oil Organic Mandya
- 6 g (approximately 1 tsp)Fine salt
- 5 g (approximately 1 1/2 tsp)Jaggery powder Organic Mandya
Method
Roast paste ingredients
Dry-roast groundnuts for 5 minutes over low heat, including sesame, copra, coriander and cumin for the final 2 minutes.
⏱ 5 minCool ingredients
Cool the roasted mixture for 5 minutes.
⏱ 5 minExtract tamarind
Squeeze tamarind into 50 ml warm water and strain away fibres.
Grind paste
Grind cooled roasted ingredients, ginger and garlic with 100 ml water until smooth.
Fry chillies
Shallow-fry slit chillies in 15 ml oil over medium heat for 4 minutes, until blistered.
⏱ 4 minReserve chillies
Lift the chillies into a bowl immediately.
Fry onion base
Fry mustard, fenugreek, curry leaves and onion in remaining oil over medium-low heat for 5 minutes.
⏱ 5 minCook paste
Stir ground paste, turmeric and chilli powder into the base over low heat for 5 minutes.
⏱ 5 minSimmer sauce
Simmer tamarind extract, remaining 250 ml water, salt and jaggery with the paste for 8 minutes.
⏱ 8 minFinish chillies
Simmer reserved chillies in the sauce over low heat for 8 minutes, until tender.
⏱ 8 min
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Choose mild long chillies.
- Keep heat low when frying the nut paste.
Serving
Serve with biryani or plain rice.
Storage
Refrigerate within 2 hours and use within 2 days; reheat until hot.
Variations
- Use 200 g (about 8 small) brinjals in place of chillies and simmer until tender.
- Omit jaggery for a sharper sauce.
Nutrition per serving
| Energy | 250 kcal |
|---|---|
| Protein | 6.2 g |
| Carbohydrates | 18.4 g |
| Fat | 18.9 g |
| Fibre | 5.1 g |
Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments.
Questions people ask
Which chillies should I use for mirchi ka salan?
Choose mild long green chillies sold for frying or stuffing rather than small very hot chillies. Heat still varies, so taste cautiously and remove seeds if desired. The recipe uses whole slit chillies for shape, with most of the sauce body coming from nuts and sesame.
Can I make salan without groundnuts?
Groundnuts are a defining ingredient in this version, and omitting them changes both flavour and body. A sesame-and-coconut alternative needs its own balance and may still contain sesame allergens. Do not assume replacing one nut with another suits everyone who will eat the dish.
Why does my salan gravy taste raw?
The ground nut-and-spice paste needs gentle cooking before the final simmer, and tamarind also needs time to lose its raw aroma. Keep stirring the paste over low heat so it cooks without catching. Add water only after this stage is complete.
Can I make mirchi ka salan ahead of serving biryani?
Prepare the salan earlier, cool promptly and refrigerate if the meal is more than a short time away. Reheat gently with a little water until hot throughout. Add the fried chillies near the end of reheating if you want them to retain more shape.
Why is salan thick after refrigeration?
Groundnuts, sesame and coconut thicken as the sauce cools and absorbs moisture. Add water gradually while warming over low heat, stirring the sauce carefully around the chillies. Restore a pourable gravy rather than leaving a stiff paste beside the biryani.
Photo: Organic Mandya · © Organic Mandya
