Mirchi ka Salan
Traditional peanut and sesame gravy featuring large, mild green chillies.
About this dish
Mirchi ka Salan is the essential accompaniment to Hyderabadi Biryani, designed to cut through the richness of the meat with its nutty, tangy profile. Developed in the Deccan region, it utilizes locally abundant peanuts and sesame seeds to create a velvety gravy. Unlike typical curries, the focus here is on the 'Bhavnagri' or large green chilies which are deseeded to provide flavor without overwhelming heat.
Ingredients
The Chili Base
- 8-10 Large, thick green chilies (Bhavnagri or Anaheim style)
- 3 tbsp Oil for frying chilies
- 1 tsp Salt for seasoning chilies
Salan Masala Paste
- 1/2 cup Peanuts (Moongphali), roasted and skinned
- 2 tbsp Sesame seeds (Til), toasted
- 2 tbsp Dry coconut (Khopra), grated and toasted
- 1 tbsp Coriander seeds, toasted
- 1 tsp Cumin seeds, toasted
- 1 inch Ginger, chopped
- 6 cloves Garlic
Tempering and Gravy
- 3 tbsp Oil
- 1 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds (Methi)
- 1/2 tsp Kalonji (Nigella seeds)
- 1 sprig Curry leaves
- 1 large Onion, finely sliced
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- 1/4 cup Tamarind pulp (soaked and strained)
- 1 tsp Jaggery or sugar
Method
- 1
Prep the Chilies
Wash and dry the large chilies. Make a vertical slit from the stem to the tip, keeping the stem intact. Use a small spoon to scrape out the seeds and white pith to reduce the spice level. Heat 3 tbsp oil in a pan and shallow fry the chilies on medium heat until the skin gets light brown blisters. Remove and set aside.
- 2
Roast the Nut Base
In a dry pan, roast peanuts until they pop. Separately toast sesame seeds and coconut until golden brown and fragrant. Be careful not to burn the sesame as they turn bitter quickly. Cool these ingredients completely.
- 3
Grind the Paste
Place the roasted peanuts, sesame, coconut, coriander seeds, cumin, ginger, and garlic into a blender. Add 1/4 cup of water and grind into a very smooth, fine paste. The smoother the paste, the more velvety the final gravy will be.
- 4
Sauté the Aromatics
In the same pan used for chilies, heat 3 tbsp oil. Add mustard seeds, fenugreek seeds, kalonji, and curry leaves. When they sizzle, add the sliced onions and sauté until they are translucent and just beginning to turn golden.
- 5
Cook the Masala
Add the ground nut paste to the pan along with turmeric and red chili powder. Cook on low-medium heat, stirring continuously for 5-7 minutes. You must cook this until the oil starts to separate (bhuna) from the sides of the paste, indicating the raw smell is gone.
- 6
Simmer the Gravy
Slowly stir in 1.5 cups of water and the tamarind pulp. Add salt and jaggery. Bring the gravy to a gentle boil, then reduce heat. The jaggery balances the tartness of the tamarind and the richness of the peanuts.
- 7
The Final Dum
Gently slide the fried chilies into the bubbling gravy. Cover the pan with a tight lid and simmer on the lowest heat for 10 minutes. This allows the chilies to absorb the flavors of the gravy while the oil (tari) rises to the surface.
- 8
Consistency Check
The final consistency should be like a thick pouring sauce, thick enough to coat the back of a spoon. If it's too thick, add a splash of warm water. The color should be a rich, deep earthy orange-brown.
Notes & variations
- If you cannot find large mild chilies, use banana peppers or even bell pepper chunks.
- Toasting the coconut separately is key as it browns faster than peanuts.
- The gravy thickens as it cools; reheat with a little water before serving.
- For a richer version, add a tablespoon of cashew paste to the nut mixture.
Serve with
Mandatory with Hyderabadi Mutton Biryani or Bagara Khana (tempered rice).
Cook's note
Don't skip the Kalonji (Nigella seeds); they provide the distinctive 'pickled' aroma characteristic of a true Salan.