Mirchi Ka Salan is a Hyderabadi specialty made with green chillies in a curry. Can you imagine something as hot as green chillies as main ingredient in a curry?! That’s the specialty about this curry recipe. Mirchi means Chilly and Salan, curry. Depending on the spiciness required, different varieties of green chillies can be used in making this curry. I had some less spicy green chillies with me and decided to make this super tasty, rich curry to go with my Jeera Rice. These green chillies that I have used are larger and usually used in making bajjis/fritters. I removed the stem and seeds from these chillies and roasted them before adding them to the curry – to ensure they are not very spicy. The curry is very rich – with peanuts, coconut, sesame seeds and onions used as base. This goes perfectly well with steamed rice, jeera rice, roti, chapati or even Hyderabadi biryani.
To make Mirchi Ka Salan
What I used –
For the masala paste –
- Peanuts, ½ cup
- Onion, 1 large
- Sesame Seeds, 2 tbsp
- Coconut Chopped, 2 tbsp
For the curry –
- Green Chillies (Less Spicy), 5-6
- Tamarind Pulp, ¾th tsp
- Red Chilli Powder, ¾th tsp
- Garam Masala Powder, ½ tsp
- Turmeric Powder, ¼th tsp
- Oil, 2 teaspoon + 1 tsp
- Mustard Seeds, 1 tsp
- Jeera/Cumin Seeds, ½ tsp
- Ginger Garlic Paste, 1 tsp
- Salt, as required
- Water, as required
How I made –
1. In a pan, heat ½ teaspoon of oil. Add sliced onions and fry for 2-3 mins. Add peanuts, sesame seeds and fry for 4-5 mins. Add chopped coconut and fry for 1 min. Let this mixture cool down.
2. Meanwhile, in a pan heat 1 teaspoon of oil. Remove the stalk, stem and seeds in the green chillies by slitting them lengthwise. Roast these green chillies in the hot oil until there are a few blisters on the green chillies and they are soft. Set aside.
3. Grind the roasted masala items and make it into a smooth paste by adding enough water.
4. In the same pan used to roast green chillies, heat 1 teaspoon of oil. Add mustard seeds and jeera. Let them splutter. Add the ginger garlic paste and fry for 1-2 mins. Add the prepared masala paste and keep mixing it well for 3-4 mins. When the paste comes together and there is no raw smell, add red chilli powder, garam masala powder, salt and turmeric powder. Mix well.
5. Add some water if required and keep stirring the curry occasionally for 3-4 mins. Add the roasted green chillies and mix well.
6. Serve hot with Jeera Rice/Steamed Basmati Rice.
- To have additional spiciness, the stem and seeds can be left intact but that would make the curry very spicy.
- Adjust the spices as per personal preference.
- The curry thickens up on cooling down, add some water if required.
wow yum.. Will try this. The masala paste reminds me of bhagara bhaigan.
Thanks Vidhya.. do give it a try! Yeah, the base is similar although some additional spices are used for bagara bhaigan 🙂
Lynz Real Cooking
I love the pictures and the flavors--wow! I would love to try this it does sound hot hot hot!
Hope you get to try this soon Lynn 🙂 Thank you!
Lynz Real Cooking
Lynz Real Cooking
Traditionally Modern Food
My husband loves spicy food this s one for him.looks delicious
Sure 🙂 Thanks Vidya!
Rose @ Nish Kitchen
Yum! This curry looks so good! A bowl of rice will make it even better!
Yes Rose, thanks 🙂
Freda @ Aromatic essence
Looks so yum ! I love anything with peanuts 😀
Hehe thanks Freda 🙂 I love peanuts too!
The Girl Next Door
I have always been curious about this sabzi, but have always been rather skeptical about ordering it in a restaurant. Should try this out at home. Thanks for the recipe! 🙂
I was always skeptical about making it at home, even though I knew how famous this was. Thankfully I liked it a lot and S enjoyed it too 🙂 Do give it a try TGND 🙂
Thanks Chitra 🙂