VegetarianIndian
Sides · Indian
Mirchi ka Salan
Hyderabadi mirchi ka salan: long green chilies simmered in a tangy peanut, sesame, coconut and tamarind gravy. A classic side for biryani.
By The JollyRoses Kitchen · Updated
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 6
Vegan Medium Side Dish
Mirchi ka salan is the Hyderabadi chili curry traditionally served alongside biryani. Long green chilies are fried until blistered, then simmered in a nutty gravy of roasted peanuts, sesame seeds and coconut, soured with tamarind.
The result is tangy, nutty and gently spicy, and it cuts through the richness of biryani the way a pickle or chutney would. It is made with oil and no dairy, so it is naturally vegan.
Why this recipe works
- Dry-roasting the peanuts, sesame, coconut and seeds before grinding gives the gravy its deep, toasty flavor.
- Frying the chilies first blisters the skins and softens them, so they soak up the gravy.
- Simmering until oil rises to the surface is the sign the nut paste is fully cooked and no longer tastes raw.
Mirchi ka Salan recipe
By The JollyRoses Kitchen · 55 min total · Medium
Ingredients
Servings
For the chilies
For the peanut-sesame paste
For the gravy
Equipment
- Heavy skillet or wide saucepan with a lid
- Small dry skillet for roasting
- Blender or spice grinder
- Small bowl for soaking tamarind
Instructions
-
Roast and grind the paste
In a small dry skillet over medium-low heat, roast the peanuts, stirring, until lightly golden, 3–4 minutes. Add the sesame seeds, coconut, coriander seeds and cumin seeds and roast 1–2 minutes more, until the sesame is golden and fragrant. Cool briefly, then blend with the ½ cup water to a smooth paste. Meanwhile, soak the tamarind in ¼ cup hot water.
-
Fry the chilies
Pat the slit chilies dry. Heat 2 tablespoons of the oil in the skillet over medium heat and fry the chilies, turning, until blistered in spots and slightly softened, 3–4 minutes. Remove to a plate.
-
Temper the spices and cook the onion
Add the remaining 2 tablespoons oil to the skillet. Add the mustard seeds and, once they pop, the cumin, nigella, fenugreek seeds and curry leaves; stir for 20 seconds. Add the onion and cook until soft and golden, 6–7 minutes. Stir in the ginger-garlic paste and cook 1 minute.
-
Cook the paste
Add the turmeric, chili powder and ground coriander, then the peanut-sesame paste. Cook over medium-low heat, stirring constantly so it doesn't stick, for 4–5 minutes until it darkens slightly and smells toasty.
-
Simmer the gravy
Squeeze the tamarind in its water, strain the liquid into the pan and discard the fibers. Add the 1 cup water, salt and jaggery (if using). Bring to a simmer, then cook partly covered over low heat, stirring now and then, until the gravy thickens and oil rises to the surface, 10–12 minutes.
-
Add the chilies and finish
Slide the fried chilies into the gravy and spoon it over them. Simmer gently for 5 minutes so they absorb the flavor. Taste and adjust the salt and sourness. Garnish with cilantro and serve warm with biryani.
Tips for the best mirchi ka salan
- Choose large, mild chilies. For milder salan, scrape out some of the seeds and membranes through the slit before frying.
- Roast the peanuts and sesame over gentle heat. Sesame burns quickly and turns bitter if it gets dark.
- Stir constantly while the nut paste cooks; peanut paste sticks and scorches easily.
- The gravy thickens as it cools. Loosen leftovers with a splash of hot water when reheating.
- The salan tastes even better the next day, once the chilies have soaked up the gravy.
Substitutions
Raw peanutsRoasted peanuts, preferably unsalted; toast them only briefly, and reduce the salt if they are salted.
Tamarind pulp1 teaspoon tamarind concentrate dissolved in ¼ cup warm water.
Desiccated coconut3 tablespoons fresh grated coconut, roasted until lightly golden.
Long green chiliesSmall mild peppers such as shishito or Padrón, left whole and pricked with a knife.
Storing and reheating
Refrigerate in an airtight container within 2 hours of cooking and eat within 3 days. Reheat gently on the stove until steaming hot, adding a splash of water to loosen the gravy.
What to serve with mirchi ka salan
- Hyderabadi Chicken Biryani
- Chicken Biryani
- Mutton Biryani
- Vegetable Biryani
- Plain basmati rice
- Rotis or parathas
Frequently asked questions
What is mirchi ka salan served with?
It is traditionally served with Hyderabadi biryani, often alongside raita. It also goes well with other biryanis, plain rice, pulao and flatbreads.
Is mirchi ka salan very spicy?
It depends on the chilies. With large, mild chilies such as Anaheim or banana peppers, it is tangy and nutty with moderate heat. Removing some seeds makes it milder.
Which chilies are best for mirchi ka salan?
Long, thick, mild green chilies are traditional, such as Indian bhavnagri chilies. In the US, Anaheim peppers or banana peppers are good substitutes.
Can I make mirchi ka salan without peanuts?
Yes. Replace the peanuts with extra sesame seeds and coconut, or use cashews if tree nuts are not a concern. The gravy will be slightly less thick and nutty.
Is mirchi ka salan vegan?
This version is vegan: it is cooked in oil and contains no dairy. If you use store-bought tamarind or jaggery, check the labels for additives.
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