Mirchi Ka Salan (Hyderabadi, Vegetarian)
Mild Hyderabadi green chili curry in peanut-sesame gravy. Classic biryani side with make-ahead gravy tips and weeknight-friendly steps.
Equipment
- Blender or food processor
- Heavy skillet
- Wide saucepan
Ingredients
For the peanut-sesame powder
- 1/4 cup raw peanuts
- 2 tbsp white sesame seeds
- 3 tbsp grated fresh coconut or unsweetened desiccated
For the salan gravy
- 3 tbsp oil peanut or neutral
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 1 large onion roughly chopped
- 2 medium tomatoes chopped
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric
- 1 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 2 tbsp tamarind pulp or 1 tbsp tamarind paste plus 2 tbsp hot water
- 1 tsp salt plus more to taste
- 1 1/2 cups water
- 10 to 12 bhavnagri green chilies or mild banana peppers; slit and deseeded
- 8 to 10 curry leaves
- 2 tbsp chopped cilantro for garnish
Instructions
Prep the powder and paste
- Dry-roast peanuts and sesame on medium heat until sesame pops and peanuts are lightly golden. Cool.
- Roast coconut 1 to 2 minutes until fragrant. Cool completely.
- Grind to a coarse powder. Set aside.
- Blend onion, tomato, and ginger-garlic paste until smooth.
Fry the peppers
- Heat 2 tbsp oil in a skillet on medium. Fry slit peppers in a single layer 3 to 4 minutes per side until whitish-gold with light blistering. Drain.
Cook the gravy
- In a wide pan, heat remaining 1 tbsp oil. Pop mustard seeds, then add cumin and fenugreek.
- Add curry leaves and onion-tomato paste. Cook 8 to 10 minutes until oil separates at the edges.
- Add turmeric, Kashmiri chili, coriander, and garam masala. Cook 1 minute.
- Stir in tamarind, peanut-sesame powder, salt, and water. Simmer 10 to 12 minutes until thick and glossy.
- Gently add fried peppers. Cover and simmer on low 6 to 8 minutes until tender but intact. Adjust salt and tang.
- Garnish with cilantro. Serve warm.
Notes
Make-ahead: Cook gravy through the simmer step; refrigerate up to 2 days. Fry peppers and finish just before serving.
Less oil: Shallow-fry in 2 tbsp oil on medium, or brush peppers with oil and air-fry at 375°F for 6 to 8 minutes, turning once.
Vegan: Skip dairy; finish with a splash of coconut milk for richness if desired.
Refrigerate leftovers up to 3 days. Reheat gently with a splash of water if the gravy tightened.
Bitter gravy often means burnt fenugreek or old tamarind. Start with less tamarind and adjust at the end.
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