📝 About This Recipe
Originating from the royal kitchens of the Nizams of Hyderabad, Mirchi Ka Salan is a luxurious, tangy, and nutty green chili curry. It features large, mild banana peppers simmered in a velvet-smooth gravy of toasted peanuts, sesame seeds, and desiccated coconut. This dish is the quintessential accompaniment to a fragrant Biryani, offering a complex balance of heat, acidity from tamarind, and a rich, earthy depth that is truly unforgettable.
🥗 Ingredients
The Chilies
- 250 grams Bhavnagri Chilies or Banana Peppers (large, mild green chilies, slit lengthwise with seeds removed)
- 2 tablespoons Vegetable Oil (for shallow frying the chilies)
The Nutty Paste (Masala)
- 1/4 cup Peanuts (raw and unsalted)
- 2 tablespoons Sesame Seeds (white or hulled)
- 2 tablespoons Desiccated Coconut (unsweetened)
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 1 tablespoon Ginger-Garlic Paste (freshly made for best flavor)
The Gravy Base
- 3 tablespoons Vegetable Oil
- 1/2 teaspoon Mustard Seeds
- 1/4 teaspoon Fenugreek Seeds (Methi) (do not over-add as they are bitter)
- 10-12 pieces Curry Leaves (fresh)
- 1 large Onion (finely sliced)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder (Kashmiri variety for color)
- 2 tablespoons Tamarind Paste (concentrated or extracted from a lemon-sized ball of tamarind)
- 1 teaspoon Jaggery or Sugar (to balance the acidity)
- to taste Salt
👨🍳 Instructions
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1
Wash the green chilies and pat them completely dry. Slit them lengthwise, keeping the stem intact. If you prefer less heat, use a small spoon to scrape out the seeds and pith.
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2
Heat 2 tablespoons of oil in a wide pan. Add the chilies and sauté over medium heat for 3-4 minutes until they develop light blister marks on the skin. Remove and set aside.
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3
In a dry skillet over low-medium heat, toast the peanuts until they become aromatic and slightly browned. Remove and set aside.
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4
In the same skillet, toast the sesame seeds and coriander seeds until they begin to pop. Add the desiccated coconut and cumin seeds at the very end, toasting for just 30 seconds until golden brown.
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5
Allow the toasted ingredients to cool completely. Grind them into a very smooth, thick paste using a little water as needed. This 'Masala' is the heart of the dish.
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6
Heat the remaining 3 tablespoons of oil in a heavy-bottomed pot or kadai. Add mustard seeds and let them crackle, then add the fenugreek seeds and curry leaves.
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7
Add the sliced onions and sauté until they turn a deep golden brown. This caramelization adds a necessary sweetness to the gravy.
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8
Stir in the ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
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9
Add the ground nut-and-spice paste along with turmeric and red chili powder. Cook this mixture on low heat, stirring constantly, for 5-7 minutes until the oil starts to separate from the sides.
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10
Pour in the tamarind paste and approximately 1.5 to 2 cups of water to reach a pourable but thick consistency. Season with salt and jaggery.
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11
Bring the gravy to a gentle simmer. Add the fried green chilies back into the pot.
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12
Cover the pot with a tight-fitting lid and simmer on low heat for 10-12 minutes. The chilies should become tender, and a thin layer of oil (rogon) should float on top.
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13
Taste the gravy; it should be a harmonious blend of nutty, tangy, and slightly spicy flavors. Adjust salt or tamarind if necessary before serving.
💡 Chef's Tips
Always dry roast the nuts and seeds separately as they have different burning points; coconut burns very quickly! For a smoother texture, ensure the masala paste is ground as finely as possible; any grittiness will affect the mouthfeel. If you cannot find large mild chilies, you can use green bell peppers cut into thick wedges as a substitute. Don't skip the jaggery; it doesn't make the dish sweet but acts as a bridge between the sour tamarind and the bitter fenugreek. If the gravy becomes too thick upon cooling, thin it out with a splash of warm water and simmer for a minute.
🍽️ Serving Suggestions
Serve hot alongside a fragrant Hyderabadi Mutton or Vegetable Biryani for the most authentic experience. Pairs beautifully with Garlic Naan or Roomali Roti to scoop up the thick, nutty gravy. Accompany with a side of cold onion and cucumber raita to provide a cooling contrast to the spices. Serve as part of a festive Thali with Jeera Rice and a slow-cooked Dal Tadka. A crisp lager or a sweet Mango Lassi works wonderfully to cleanse the palate between bites.