Mirchi Ka Salan
Veg
Vegan
Long green chillies (bajji mirchi) slow-cooked whole in a thick Deccani gravy of roasted peanuts, sesame seeds, coconut, and tamarind — the essential biryani accompaniment in Hyderabad, served in a small bowl alongside the biryani to counterbalance the richness of the rice. The chillies soften completely and absorb the nutty-tangy gravy while imparting their heat to it.
Cuisines
Hyderabadi
Mughlai
Andhra
Telangana
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 6-8 | large green chilies |
| 2 tablespoons | peanut oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 10-12 | curry leaves |
| 1 cup | tamarind pulp |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | salt |
| 1 tablespoon | jaggery |
| 1 cup | water |
| 3 tablespoons | peanuts |
| 2 tablespoons | sesame seeds |
| 2 tablespoons | grated coconut |
| 1 teaspoon | ginger-garlic paste |
Instructions
- 1 Dry roast the peanuts, sesame seeds, and grated coconut until golden brown. Let them cool and grind into a smooth paste with a little water.
- 2 Heat oil in a pan and fry the green chilies until they blister. Remove and set aside.
- 3 In the same oil, add mustard seeds and let them splutter. Add cumin seeds and curry leaves.
- 4 Add the ginger-garlic paste and sauté until the raw smell disappears.
- 5 Add the ground paste and cook for a few minutes until the oil separates.
- 6 Stir in the tamarind pulp, turmeric powder, red chili powder, coriander powder, salt, and jaggery.
- 7 Add water and bring to a boil. Simmer for 10-15 minutes until the gravy thickens.
- 8 Add the fried green chilies to the gravy and cook for another 5 minutes.
- 9 Adjust seasoning if necessary and serve hot.
Tips
For a more authentic taste, use fresh tamarind soaked in water instead of ready-made pulp.