Mirchi ka Salan brings together the boldness of green chilies with a creamy, nutty sauce that’s both comforting and exciting. I learned this recipe from my neighbor, who makes the best Hyderabadi food I’ve ever tasted. The magic lies in carefully roasting the spices and slow-cooking the onions until they’re perfectly caramelized.
About the Recipe
This recipe strikes a beautiful balance between spicy, tangy, and sweet flavors. The green chilies aren’t just hot – they develop a lovely, tender texture and soak up all the gravy’s goodness. The ground nuts and coconut give the curry body and richness, while tamarind adds a lovely tang.
Why You’ll Love This Recipe
You’ll love how the chilies become tender and mild during cooking, soaking up the flavors of the gravy. The roasted spices fill your kitchen with amazing aromas. It’s a great make-ahead dish – the flavors actually get better the next day. Even if you’re new to Indian cooking, the step-by-step instructions make it easy to create this restaurant-style dish at home.
Mirchi ka Salan
Cooking Tips
– Choose fat, less spicy green chilies for best results
– Don’t skip browning the onions – it’s key for flavor
– Roast the spices on low heat until fragrant
– If the gravy is too thick, add warm water slowly
– Let it rest for 30 minutes before serving
Serving and Storing Suggestions
Serves 4-6 people. Takes about 45 minutes to prepare. Store in an airtight container in the fridge for up to 3 days. Pairs wonderfully with biryani, rice, or chapatis. Reheat gently with a splash of water.
Similar Recipes
- 1. Bhindi ka Salan (Okra in similar gravy)
- 2. Bagara Baingan (Eggplant curry)
- 3. Peanut Chutney
Nutrient Benefits
Green chilies are rich in vitamin C and antioxidants. Peanuts and sesame seeds provide healthy fats and protein. Garlic and ginger offer immune-boosting properties. The spices aid digestion and have anti-inflammatory benefits.
Mirchi ka Salan
Ingredients
- 125 gms Green Chillies
- 2 Onions (large)
- 1/2 tsp Turmeric Powder
- 1 Tamarind (large lemon sized ball)
- Jaggery (a small piece)
- 2 tbsp Coriander Leaves (chopped)
- 2 sprigs Curry Leaves
- 6 to 8 tbsp Oil
- Salt to taste
Dry Roast and Grind:
- 1 1/2 tbsp Coriander Seeds
- 1/2 tbsp Cumin Seeds
- 1 tbsp Sesame Seeds
- 1 tbsp Ground Nut
- 2 tbsp Copra (grated)
- Grind to Paste (separately)
- 2 inch Ginger
- 12 cloves Garlic
Instructions
- Wash, dry and slit chillies right through, without breaking the stalk.
- If too long, cut into two, then slit each separate, keeping the ends intact.
- Heat 3 tblsp oil, fry chillies for 2 to 3 minutes and remove. Set aside.
- Pour rest of the oil into kadai, season with curry leaves, add chopped onions and fry to a dark brown colour.
- Add ginger-garlic paste along with turmeric powder and fry for 2 to 3 minutes more.
- Add ground masala and continue frying till oil surfaces.
- Now add chillies, stir fry, add tamarind extract, jaggery and salt.
- Cook on low heat stirring once or twice till gravy is formed, adding coriander leaves.
- Simmer for a minute more, cool and bottle.
- Serve with chapathis.
Sign up for our newsletter
Frequently Asked Questions
Can I reduce the number of chilies if I prefer less heat?
Yes. Start with fewer chilies or remove their seeds. The gravy will still taste amazing with milder heat.
Can I make this dish ahead of time?
This dish tastes even better the next day. Make it 24 hours ahead and reheat gently before serving.
Is there a substitute for tamarind?
You can use lemon juice instead, though you’ll need to adjust the amount to match tamarind’s tanginess.
