Meals · Telangana

Mirchi ka Salan

Long green chillies fried and simmered in a tangy peanut, sesame and coconut gravy, the classic partner to Hyderabadi biryani.

Prep 15 min · Cook 30 min · Total 45 min · Serves 4

Ingredients

Chillies

• 8 Long, mild green chillies (bhavnagri)
• 4 tbsp Oil

Masala paste

• 3 tbsp Peanuts
• 2 tbsp Sesame seeds
• 2 tbsp Dry coconut, grated
• 1 tsp Cumin seeds
• 1 tbsp Coriander seeds

Gravy

• 1 tsp Mustard seeds
• ½ tsp Nigella seeds
• 1 sprig Curry leaves
• 1 Onion, finely chopped
• 1 tbsp Ginger-garlic paste
• 1 tsp Red chilli powder
• ¼ tsp Turmeric
• 1 ½ tbsp Tamarind pulp
• 1 tsp Jaggery
• 1 tsp Salt

Method

1. Grind the masala. Dry-roast the peanuts, sesame, coconut, cumin and coriander until golden. Grind with water to a smooth paste.
2. Fry the chillies. Fry the chillies in the oil until blistered in spots. Lift out.
3. Make the gravy. Crackle the mustard, nigella and curry leaves. Soften the onion, add ginger-garlic paste, chilli and turmeric, then the masala paste. Fry until the oil separates.
4. Simmer. Add the tamarind, jaggery, salt and 1 1/2 cups water. Slide in the chillies and simmer gently until the gravy thickens and oil rises.

Tips

Use the big, mild chillies sold for bajji, not small hot ones. The salan tastes better the next day.