Hyderabadi Mirchi Ka Salan
Tangy, nutty, and mildly spicy Hyderabadi curry made with roasted bhavnagri banana chillies simmered in a sesame, peanut, and coconut gravy with tamarind.
Ingredients
For the Roasted Nut Paste (Salan Masala)
- 3 tbsp peanuts— roasted and skinned
- 2 tbsp white sesame seeds (til)— lightly toasted
- 2 tbsp dry desiccated coconut (khopra)— toasted golden
- 1 tbsp coriander seeds— roasted
- 1 tsp cumin seeds— roasted
- 1 large onions— sliced and fried golden brown
For the Chillies and Gravy
- 8 whole mild long green chillies (bhavnagri / banana chillies)— slit lengthwise, seeds removed
- 3 tbsp cooking oil— for frying chillies and masala
- 1/2 tsp mustard seeds & kalonji— each
- 12 leaves curry leaves— fresh
- 1 tbsp ginger-garlic paste— fresh
- 3 tbsp tamarind pulp— extracted in warm water
- 1/2 tsp turmeric powder— ground
- 1 tsp Kashmiri red chilli powder— color
- 1 tsp jaggery— balances tamarind tang
- 1 tsp salt— to taste
Cooking Instructions
- 01
Roast & Grind Salan Masala
⏱️ 8mDry roast peanuts, sesame seeds, dry coconut, coriander seeds, and cumin seeds separately until fragrant. Blend together with fried brown onions and water into a smooth, thick nutty paste.
✓ Visual Cue: A thick, fragrant hazel-colored paste with rich sesame-peanut aroma - 02
Blister the Long Chillies
⏱️ 4mSlit green banana chillies lengthwise and deseed. Heat 2 tbsp oil in a pan. Shallow fry chillies on medium flame for 3-4 minutes until white blisters appear on their skin. Remove and drain.
✓ Visual Cue: Chillies turn tender-crisp with blistered white speckles - 03
Temper & Cook Salan Masala
⏱️ 10mIn the same oil, crackle mustard seeds, kalonji, and curry leaves. Add ginger-garlic paste and sauté for 1 minute. Pour in the ground peanut-sesame paste, turmeric, Kashmiri chilli, and salt. Cook on medium-low flame for 8-10 minutes until oil separates from the sides.
✓ Visual Cue: Masala darkens and fragrant oil beads coat the surface - 04
Simmer with Tamarind & Chillies
⏱️ 10mStir in tamarind pulp, jaggery, and 1.5 cups water to create a creamy gravy. Slide the blistered green chillies into the gravy. Simmer on low heat covered for 10 minutes.
✓ Visual Cue: A thick, nutty, savory-tangy sauce clinging to tender chillies - 05
Finish & Rest
⏱️ 5mTurn off flame and let rest for 5 minutes before serving alongside biryani.
✓ Visual Cue: Glossy rogan floats on top of the golden-brown salan
Chef's Authentic Tips
- Use large mild chillies (bhavnagri or banana peppers) and deseed them so the dish is full of flavor rather than burning heat.
- Roasting sesame and peanuts slowly brings out natural oils that thicken the salan.
Smart Substitutions
- Can replace chillies with small eggplants (baingan) for Bagara Baingan.
Serving Suggestions & Pairings
- ✓ The traditional companion to Hyderabadi Chicken or Mutton Biryani.
Estimated Nutrition
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