Mirchi Ka Salan is a Hyderabadi curry made from mild green chillies simmered in a nutty peanut-sesame gravy. Traditionally served as the classic accompaniment to biryani, its tangy, rounded flavour helps balance the richness of the rice.
Mirchi Ka Salan at a Glance
| Cuisine | Hyderabadi |
|---|---|
| Country | India |
| Meal | Lunch |
| Course | Main / Side |
| Food Type | Vegan |
| Difficulty | Medium |
| Preparation | 20 minutes |
| Cooking | 30 minutes |
| Total time | About 50 minutes |
| Servings | 4 |
| Suggested serving | 1 cup |
Mirchi Ka Salan Ingredients
- 8-10 large green chillies (mild variety), slit; 1/4 cup peanuts, roasted; 2 tbsp sesame seeds, roasted; 1/4 cup grated coconut, roasted; 1 onion, sliced and fried; 1 tbsp ginger-garlic paste; 1/2 tsp turmeric; 1 tsp red chilli powder; a small piece of tamarind, soaked; 1/2 tsp mustard seeds; a few curry leaves; salt to taste; oil for cooking.
How to Make Mirchi Ka Salan
- Lightly shallow-fry the green chillies in a little oil until slightly blistered; set aside.
- Grind roasted peanuts, sesame seeds, roasted coconut and fried onion with a little water into a smooth, thick paste.
- Heat oil in a pan; add mustard seeds and curry leaves, let them splutter.
- Add ginger-garlic paste and cook briefly.
- Add the ground peanut-sesame paste, turmeric and red chilli powder; cook for 6-8 minutes, stirring frequently, until the oil separates.
- Add water and tamarind pulp; bring to a gentle boil and simmer for 8-10 minutes.
- Add the fried green chillies and simmer for another 5 minutes until they soften slightly and absorb the gravy.
- Adjust salt and serve hot alongside biryani or rice.
Cooking Tips
Use a mild variety of green chilli, as this dish is meant to have a rounded, nutty flavour rather than intense heat. Roasting the peanuts, sesame seeds and coconut before grinding deepens their flavour considerably. Cook the ground paste long enough for the oil to visibly separate, which is the sign the raw flavours have cooked out.
Variations
Add a spoon of curd for a slightly tangier, creamier version. Some households use a mix of green and red chillies for a different colour and flavour balance.
Substitutions
Cashews can supplement or replace some of the peanuts for a different, richer flavour.
What to Serve With Mirchi Ka Salan
Traditionally served alongside Hyderabadi biryani, or with rice and roti.
Storage & Reheating
Storage: Keeps refrigerated for up to 3 days; flavour often improves with a day's rest.
Reheating: Reheat on the stovetop with a splash of water, or microwave, stirring occasionally.
Mirchi Ka Salan Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 220 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 14 g |
| Fat | 16 g |
| Fiber | 4 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A nutty, vegan curry offering healthy fats and some plant protein from peanuts and sesame, traditionally served as an accompaniment to balance the richness of biryani.
Age & Serving Guidance
Given the whole chillies and moderate heat, this dish is best suited to older children and adults rather than toddlers.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Contains peanuts and sesame seeds.
Ensure the paste is cooked through fully to reduce rawness and improve shelf life.
Mirchi Ka Salan FAQs
Why is mirchi ka salan traditionally served with biryani?
Its tangy, nutty flavour is thought to balance the rich, spiced layers of biryani, making it a classic Hyderabadi pairing.
Are the chillies in this dish very spicy?
A mild variety of green chilli is used specifically so the dish has flavour without overwhelming heat; adjust the chilli variety to your spice tolerance.
Can I make mirchi ka salan without peanuts?
Peanuts are central to the dish's flavour and texture, though sesame seeds and coconut can be increased slightly if peanuts must be avoided for allergy reasons.
Why is my salan too thin?
Simmer uncovered for a few extra minutes to reduce and thicken the gravy to your preferred consistency.
Can I make this curry ahead of time?
Yes, it often tastes even better the next day as the flavours continue to develop.
What other dishes can mirchi ka salan be served with?
Beyond biryani, it pairs well with plain rice or roti as a standalone curry.
Can I use red chillies instead of green?
Yes, some households use a mix of green and red chillies for a different colour and flavour balance.
Is mirchi ka salan vegan?
Yes, it's naturally vegan when made with oil, without any dairy ingredients.
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