Hyderabadi Mirchi Ka Salan: Authentic Spicy Green Chili Curry Recipe
40 minutes
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About Hyderabadi Mirchi Ka Salan: Authentic Spicy Green Chili Curry Recipe
Indulge in the fiery delight of Hyderabadi Mirchi Ka Salan, a vibrant green chili curry hailing from the culinary heart of Hyderabad, India. This flavorful side dish features plump green chilies simmered in a rich, nutty gravy, creating a perfect balance of spicy heat and creamy texture.The aromatic blend of peanuts, poppy seeds, and warming spices like turmeric and garam masala elevates this dish to a true culinary masterpiece. It's a classic accompaniment to biryanis, steamed rice, or even naan bread, offering a tantalizing explosion of South Indian flavors with every bite.This recipe provides a step-by-step guide to recreating this authentic Hyderabadi specialty in your own kitchen, allowing you to savor the rich heritage of this iconic dish.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
For the Nut and Seed Paste
- 1/2 cup Peanuts roasted
- 1/4 cup Poppy Seeds roasted
- 1/4 cup Coconut desiccated, unsweetened
For the Curry
- 5-7 Chilies green, or jalapeños; adjust quantity based on spice preference. deseeded and slit lengthwise.
- 2 tbsp Onion finely chopped
- 1 tbsp Ginger-Garlic Paste
- 2 tbsp Vegetable Oil
- 1/4 tsp Cumin Seeds
- 1/4 tsp Mustard Seeds black
- 5 leaves Curry Leaves
- 1 tsp Chili Powder adjust to taste, red
- 1/2 tsp Turmeric Powder haldi
- 1/2 tsp Garam Masala
- 1 tbsp Tamarind Paste imli paste
- 1 tbsp Jaggery gur
- 1.5 tsp Salt or to taste
- 1 tbsp Coriander chopped, dhania
- 1 cup Water or as needed for desired consistency
Instructions
Prepare the Nut and Seed Paste
- Dry roast the peanuts, poppy seeds, and desiccated coconut separately until lightly browned and fragrant. Let them cool completely, then grind into a smooth paste using a blender or food processor.
Prepare the Green Chilies
- Wash and slit the green chilies lengthwise. Remove the seeds if desired, reducing the heat level.
Sauté Aromatics
- Heat the oil in a pan over medium heat. Add cumin seeds and black mustard seeds; sauté until they begin to splutter. Add curry leaves and sauté for a few seconds until fragrant.
Build the Flavor
- Add the finely chopped onions and sauté for about 1 minute until softened. Stir in the ginger-garlic paste and sauté for another minute until fragrant.
Incorporate Spices
- Add the red chili powder, turmeric powder, garam masala, salt, jaggery, and tamarind paste. Sauté for 30 seconds, stirring continuously to prevent burning.
Combine and Simmer
- Add the prepared nut and seed paste and 1 cup of water to the pan. Bring to a simmer, stirring occasionally. Reduce heat to low, cover, and let it simmer for 10-15 minutes, or until the sauce thickens to your desired consistency.
Finish the Dish
- Stir in the green chilies and coriander leaves. Cook for another 2 minutes. Taste and adjust seasoning as needed.
Serve
- Serve hot as a delicious accompaniment to biryani, rice, or naan bread.
Recipe Notes
Expert Tips for the Best Hyderabadi Mirchi Ka Salan
- For a richer flavor, use roasted peanuts and poppy seeds. Roasting enhances their natural oils and creates a deeper, nuttier taste.
- Adjust the amount of green chilies and red chili powder according to your spice preference. Start with less and add more gradually to taste.
- Don't overcook the green chilies; a slight crunch adds a nice textural contrast to the creamy sauce.
- If the sauce becomes too thick, add a little water at a time until you reach your desired consistency.
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Recipe Nutrition
Calories: 178kcalCarbohydrates: 3gProtein: 2gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gSodium: 1710mgFiber: 1gSugar: 1g
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This looks so inviting! I’m eager to try it.
This is delightful! Thanks for the recipe.
Yum! This recipe is a must-try.
This looks so inviting! Thank you.