Mirchi ka Salan (مرچی کا سالن)
Long green chillies simmered in a creamy peanut, sesame, and tamarind gravy — Hyderabad's signature biryani accompaniment, sweet-tangy-spicy all at once.
Cuisine: Hyderabadi (Hyderabad) · Style: Curry · Protein: Veggies · Total time: · Difficulty: medium · Servings: 4 · Spice: 3/5
Ingredients
- 10-12 long green chillies (Bhavnagari), slit
- 1/2 cup roasted peanuts
- 2 tbsp sesame seeds
- 2 tbsp desiccated coconut
- 1 tbsp poppy seeds
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 2 tbsp tamarind paste
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tsp nigella seeds
- 10 curry leaves
- 1 tsp jaggery
- Salt to taste
Steps
- Dry roast peanuts, sesame, coconut, poppy seeds, coriander, and cumin. Cool and grind to a smooth paste with water.
- Heat oil, splutter mustard seeds, nigella seeds, and curry leaves.
- Slide in the slit green chillies and sauté 3-4 minutes. Set aside.
- In the same oil, add ginger-garlic paste and turmeric, then pour in the peanut-sesame paste.
- Cook 5 minutes, then add 2 cups of water, tamarind, jaggery, and salt.
- Return the chillies to the pan. Simmer covered 15-20 minutes until oil floats on top.
- Rest an hour before serving with biryani or rice.