Hyderabadi Mirchi Ka Salan
Green chillies in peanut-sesame-tamarind gravy. Essential biryani accompaniment at every Hyderabadi table.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Turmeric Powder — 0.5 tsp (ground)
- coriander powder — 1 tsp (ground)
- onion — 2 piece (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- salt (optional) (whole)
- Tamarind — 100 g (whole)
- sesame seeds — 100 g (whole)
- green chillies — 250 g (chopped)
- Peanuts — 100 g (whole)
- Tomato — 2 piece (chopped)
Tempering
- Coconut Oil — 2 tbsp (whole)
- Mustard Seeds (Black) — 1 tsp (whole)
- Curry Leaves — 8 piece (ground)
- Urad Dal — 1 tsp (whole)
Method
- Wash the green chillies, slit them lightly, and shallow fry in a little coconut oil until blistered. Set aside.
- Dry roast the peanuts, sesame seeds and urad dal separately until fragrant. Cool and grind to a smooth paste with a little water.
- Soak the tamarind in warm water, then extract the pulp and keep aside.
- Heat the remaining coconut oil in a kadhai. Add mustard seeds and curry leaves and let them splutter.
- Add chopped onions and saute until golden brown.
- Add chopped tomatoes and cook until soft and the masala thickens.
- Add turmeric powder, red chilli powder and coriander powder; mix well.
- Stir in the ground peanut-sesame paste and tamarind pulp along with water. Simmer for 8-10 minutes until oil separates.
- Add the fried green chillies, cover and simmer on low heat until they soak up the gravy.
- Adjust salt, garnish with coriander leaves, and serve hot as an accompaniment to biryani.
Common questions
- How many calories in one plate of Hyderabadi Mirchi Ka Salan?
- 171 kcal per plate.
- How much cooking time?
- 40 min — 15 min prep, 25 min cooking.