🌶️ Mirchi Ka Salan

“The silky, nutty curry that makes spicy green chilies the star – Mirchi Ka Salan is where fire meets finesse.”

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Why You’ll Love This Dish

Unlike most chili-based dishes that burn just for the thrill, Mirchi Ka Salan is a delicate balance of heat, tang, and creamy richness. It’s not just about spice — it’s about depth. With roasted peanuts, sesame seeds, coconut, and tamarind, this curry is a flavor bomb with Mughlai and Nawabi roots. Once you taste it, you’ll wonder how a dish with green chilies as the main ingredient can be so luxurious.

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🛒 Ingredients (Serves 4)

🔹 For the Gravy Base:

• 2 tbsp peanuts
• 1.5 tbsp white sesame seeds
• 1 tbsp grated dry coconut (or desiccated coconut)
• 1 medium onion, sliced thin
• 1 tbsp ginger-garlic paste

🔹 Whole Spices:

• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp fenugreek seeds (optional)
• 1 sprig curry leaves

🔹 Green Chilies (Mirchi):

• 8–10 large green chilies (like banana peppers or mildly spicy chilies)
  • Slit them vertically (not all the way through), keep stems on
  • Remove some seeds if you want less heat

🔹 Liquids & Pastes:

• 1/2 cup tamarind water (or 1 tbsp thick paste diluted)
• 1.5 cups water
• 2 tbsp oil for shallow frying chilies
• 2–3 tbsp oil for gravy

🔹 Ground Spices:

• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1.5 tsp coriander powder
• Salt, to taste

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👩‍🍳 Step-by-Step Recipe

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✅ Step 1: Roast and Grind the Masala

1. In a dry pan, roast the following on low heat:
   • Peanuts – until golden and aromatic
   • Add sesame seeds – roast till they start popping
   • Add dry coconut – roast lightly
2. Let it cool, then grind to a smooth paste with a little water.

🔔 This is the heart of the curry — nutty, rich, and uniquely Hyderabadi.

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✅ Step 2: Fry the Green Chilies

1. Heat 2 tbsp oil in a pan.
2. Add the slit green chilies, sprinkle with a pinch of salt.
3. Fry for 2–3 minutes until skin blisters slightly.
4. Remove and set aside.

💡 Using milder chilies (like banana peppers or Bhavnagri mirch) gives you the flavor without unbearable heat.

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✅ Step 3: Make the Gravy Base

1. In a heavy-bottomed pan or kadai, heat 2–3 tbsp oil.
2. Add:
   • Mustard seeds, let them splutter
   • Cumin seeds
   • Fenugreek seeds (optional, adds bitterness)
   • Curry leaves – fry till crisp
3. Add sliced onions, sauté until golden brown.
4. Stir in ginger-garlic paste, cook till raw smell disappears.

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✅ Step 4: Add Ground Masala + Spices

1. Add the peanut-sesame-coconut paste and stir well.
2. Cook on medium-low heat for 5–7 minutes, stirring continuously.
   • The masala will begin to release oil.
3. Add:
   • Turmeric powder
   • Red chili powder
   • Coriander powder
   • Salt
4. Mix well and cook for another 2–3 minutes.

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✅ Step 5: Add Tamarind + Water

1. Pour in the tamarind water and 1 to 1.5 cups water, depending on how thick you want the gravy.
2. Mix well and bring to a gentle boil.

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✅ Step 6: Add the Fried Chilies

1. Gently place the fried chilies into the simmering gravy.
2. Cover and cook on low heat for 10–15 minutes.
   • The chilies should soften but not fall apart.
   • The gravy should thicken slightly.

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✅ Step 7: Finish and Serve

• Taste and adjust salt, spice, or tang.
• Drizzle with a little ghee (optional but flavorful).
• Garnish with fresh coriander.

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🍽️ How to Serve

• Best Pairing: Hyderabadi Chicken or Mutton Biryani
• Also delicious with:
  • Steamed basmati rice
  • Jeera rice
  • Roti or naan

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🧠 Tips and Variations

Tip	Detail
🌶️ Milder version	Use big green peppers like Bhavnagri or banana peppers.
🥥 Richer curry	Add 1–2 tbsp coconut milk at the end.
🧈 Smoother texture	Blend the whole curry before adding chilies for a restaurant-style finish.
🧂 Tamarind substitute	Use 1 tbsp thick yogurt + 1 tsp lemon juice.

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📜 Final Thoughts

Mirchi Ka Salan is a bold dish that shows off the elegance of Hyderabadi cuisine — turning humble ingredients like green chilies into a royal side dish. Whether you’re pairing it with biryani or serving it as a main with rice, it’s guaranteed to impress.