Spicy Hyderabadi Mirchi Ka Salan
Transport your taste buds to the vibrant streets of Hyderabad with Spicy Hyderabadi Mirchi Ka Salan, a flavorful chili curry that’s rich, tangy, and utterly irresistible. Featuring large green chilies fried to perfection, this classic dish is brought to life with a creamy, aromatic base made from roasted peanuts, sesame seeds, and grated coconut. Tamarind paste adds a signature tang, while a medley of fragrant spices, including turmeric, coriander, and cumin, deepen the flavor profile. Finished with a hint of curry leaves, this luscious curry pairs beautifully with aromatic biryani, fluffy rice, or warm, soft naan. Perfect for spice lovers and fans of traditional Indian cuisine, this dish is a standout addition to any feast!
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Recipe Information
Ingredients
- 8 large Green chilies
- 1 cup Peanuts
- 2 tablespoons Sesame seeds
- 1 tablespoon Grated coconut
- 4 tablespoons Oil
- 1 large Onion
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Tamarind paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 1 teaspoon Salt
- 2 cups Water
Instructions
Wash and slit the green chilies lengthwise without cutting them into halves.
Heat a pan over medium heat and dry roast the peanuts until golden brown. Remove them and let them cool.
In the same pan, dry roast the sesame seeds and grated coconut until the sesame seeds start to pop. Remove and let cool.
Grind the roasted peanuts, sesame seeds, and coconut into a smooth paste using a little water. Set aside.
Slice the onion thinly.
In a large pan, heat 2 tablespoons of oil over medium heat. Fry the green chilies until they blister. Remove and set aside.
In the same pan, add the remaining oil and add cumin seeds. Let them splutter.
Add the sliced onion and sauté until translucent.
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Add the ground paste and sauté for 3-4 minutes until the oil separates from the sides.
Mix in the tamarind paste and add water to adjust the gravy consistency.
Bring the mixture to a gentle boil and add the fried green chilies.
Cover and let the salan simmer on low heat for about 15 minutes, stirring occasionally.
Garnish with curry leaves before serving.
Serve hot with biryani, rice, or naan.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 10.6 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 521 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
