Mirchi Ka Salan
Mild long green chillies simmered in a tangy peanut, sesame and tamarind gravy, the classic partner to Hyderabadi biryani.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 230 kcal
Equipment
- •Kadai
- •Blender
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 17 g
- carbs
- 15 g
- fibre
- 4 g
- protein
- 6 g
- calories
- 230 kcal
Instructions
- 1
Toast peanuts, sesame seeds and coconut in a dry pan. Grind them with a little water into a smooth paste.
- 2
Heat 2 tablespoons of oil in a pan. Fry the slit chillies briefly until blistered, then set them aside.
- 3
In the same pan, fry mustard seeds and curry leaves in the remaining oil until they pop.
- 4
Add ginger-garlic paste and cook until fragrant. Stir in the ground peanut-sesame paste and turmeric, then cook for 5 minutes.
- 5
Stir in tamarind pulp and 250 ml water. Bring the mixture to a gentle boil.
- 6
Add the fried chillies and crisp fried onions. Cover and simmer for 12-15 minutes until the gravy thickens and chillies soften slightly.
- 7
Add a little jaggery (unrefined sugar) if needed to balance the tang. Adjust the salt before serving.
Chef's tips
Use mild, thick-skinned chillies (bajji mirchi) rather than very hot ones. Frying the chillies briefly in oil first keeps them from becoming mushy in the gravy.
Ingredient substitutions
- long mild green chillies → bell pepper strips, less traditional but milder
Storage
Refrigerate for up to 3 days.
Reheating
Reheat gently on the stovetop, adding a splash of water if thickened.
Common mistakes to avoid
- •Using very hot chillies, which overwhelms the intended mild, tangy flavour.
Serving suggestions
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