Authentic Mirchi Ka Salan Recipe: Spicy Green Chili Curry
1 hour
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About Authentic Mirchi Ka Salan Recipe: Spicy Green Chili Curry
Mirchi Ka Salan, a fiery and flavorful green chili curry, hails from the culinary heart of Hyderabad. This isn't your average side dish; it elevates the humble green chili to star status, showcasing its bold, peppery kick in a surprisingly creamy and aromatic sauce.The secret lies in a masterful blend of roasted peanuts, sesame seeds, and coconut, which create a rich base for the vibrant chili flavors. Balanced with warming spices and a hint of tang, Mirchi Ka Salan is a perfect accompaniment to biryanis, or a satisfying meal on its own.This recipe provides a step-by-step guide to achieving the authentic taste and texture of this beloved Hyderabadi specialty. Prepare to be amazed by the depth of flavor and the unexpected creamy texture!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Nut and Seed Paste
- 1/4 cup Peanuts raw, unsalted
- 1/4 cup Sesame Seeds raw, unsalted
- 2 tbsp Coconut desiccated, unsweetened
For the Tempering
- 2 tbsp Vegetable Oil
- 1 tsp Mustard Seeds rai
- 1 tsp Cumin Seeds
- 10-12 Curry Leaves
- 1 Chili broken into pieces, dry, red
- 1 medium Onion finely sliced
For the Spice Paste
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Turmeric Powder haldi
- 1/2 tsp Chili Powder red
Other Ingredients
- 1 tbsp Coriander dhania, chopped
- 1 tbsp Mint Leaves chopped
- 1 1/2 tsp Salt or to taste
- 1/2 cup Yogurt beaten
- 1 tbsp Lemon Juice freshly squeezed
- 10-12 Chilies deseeded and slit lengthwise; adjust to your spice preference, green
- 1 cup Water
- 1 tsp Jaggery for balancing the spice, optional
Instructions
Prepare the Nut and Seed Paste
- Dry roast peanuts, sesame seeds, and coconut in a pan until fragrant. Grind to a smooth paste using a little water.
Shallow Fry Green Chilies
- Shallow fry the green chilies in a little oil until slightly softened. Set aside.
Make the Tempering
- Heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves, and dry red chili. Once the seeds splutter, add the sliced onions.
Sauté Onions and Spices
- Cook the onions until golden brown. Add the ginger-garlic paste and sauté for a minute until fragrant.
Combine and Simmer
- Stir in the nut and seed paste and add water. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
Add Fresh Herbs and Seasoning
- Add chopped coriander and mint leaves, broken green chilies, salt, and jaggery (if using). Cover and simmer for another 15 minutes.
Finish the Curry
- Stir in the shallow-fried green chilies and yogurt. Cook for 5-6 minutes more, allowing the flavors to combine and the sauce to thicken slightly.
Serve
- Stir in the lemon juice. Taste and adjust seasoning as needed. Serve hot with biryani or rice.
Recipe Notes
Expert Tips for the Best Mirchi Ka Salan:
- For a smoother paste, use a high-powered blender or food processor.
- Adjust the amount of green chilies based on your spice preference. Start with fewer and add more gradually.
- Don't overcook the onions; golden brown is ideal to retain sweetness.
- The addition of jaggery is optional but adds a beautiful complexity to the spice profile. If using, add it with the herbs and spices.
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Recipe Nutrition
Calories: 119kcalCarbohydrates: 6gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 855mgFiber: 1gSugar: 3g
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4 Comments
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Absolutely mouthwatering! Thanks for sharing.
Absolutely mouthwatering! Thanks for sharing.
What a delicious idea! Thanks for sharing.
Looks so yummy! Excited to make it.