Hyderabadi Mirchi Ka Salan is a rich, tangy, and spicy Hyderabadi curry made with large green chilies simmered in a creamy peanut-coconut gravy. It’s traditionally served as a side dish with Hyderabadi biryani, but honestly, it’s a star in its own right.
📝 Ingredients:
For the masala paste:
- 3 tbsp peanuts
- 2 tbsp sesame seeds
- 2 tbsp dry coconut (grated or flakes)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 small onion, sliced
- 2 cloves garlic
- 1-inch ginger
For the curry:
- 6–8 large green chilies (mild ones like Bhavnagri or banana peppers)
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds (methi)
- 1/2 tsp kalonji (nigella seeds) (optional)
- Few curry leaves
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- 1 cup tamarind water (soak a lemon-sized ball of tamarind in warm water and extract juice)
- 1/2 tsp jaggery (optional – for balance)
- Fresh coriander leaves for garnish
🍳 Instructions:
1. Prep the Chilies:
Wash and dry the green chilies. Make a slit in each one without cutting them entirely. Lightly fry them in oil until they blister. Remove and set aside.
2. Make the Masala Paste:
In a dry pan, roast peanuts, sesame seeds, dry coconut, cumin seeds, and coriander seeds until aromatic. Add sliced onion, garlic, and ginger—sauté until golden. Let cool, then grind into a smooth paste with a little water.
3. Temper the Spices:
In the same pan, heat 2 tbsp oil. Add mustard seeds, fenugreek seeds, kalonji (if using), and curry leaves. Let them splutter.
4. Cook the Masala:
Add the ground masala paste to the pan. Cook on medium heat for 4–5 minutes. Add turmeric, red chili, coriander powder, and salt. Stir well.
5. Simmer with Tamarind:
Pour in the tamarind water. Add jaggery (if using). Simmer the gravy for 10–12 minutes until oil separates and the curry thickens slightly.
6. Add the Chilies:
Add the fried green chilies to the gravy. Simmer for another 5–7 minutes so the chilies absorb the flavor.
7. Garnish & Serve:
Top with fresh coriander leaves and serve hot with Hyderabadi biryani, steamed rice, or even roti.
💡 Tips & Notes:
- Use mild, thick-skinned chilies for the best result—avoid very spicy ones.
- Adjust the tanginess by controlling the amount of tamarind.
- Can be made a day ahead—tastes even better the next day!
Here’s an approximate calorie breakdown for Hyderabadi Mirchi Ka Salan, based on the ingredients and standard serving size:
🌶️ Estimated Calories per Serving (1 portion = ~1/4 of total recipe)
| Ingredient | Quantity | Calories (approx.) |
|---|---|---|
| Peanuts (roasted) | 3 tbsp (~30g) | 170 |
| Sesame seeds | 2 tbsp (~20g) | 115 |
| Dry coconut | 2 tbsp (~15g) | 100 |
| Onion (1 medium) | ~80g | 35 |
| Oil (for frying + cooking) | 2.5 tbsp (~30ml) | 240 |
| Green chilies (6–8, mild) | ~100g | 30 |
| Tamarind pulp | 1 cup (diluted) | 40 |
| Spices & Curry Leaves | Small quantities | ~10 |
| Jaggery (optional) | 0.5 tsp (~3g) | 12 |
Total for full recipe: ~752 calories
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