Entree: India – Hyderabad / Telangana – मिर्ची का सालन ➤ Mirchi Ka Salan (Tangy Hyderabadi green-chili curry in a rich peanut-sesame-coconut and tamarind gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 15 min

Total 55 min

Ingredients

- 6 large green chilies, about 1 oz (28 g) each, slit lengthwise and seeds left in or removed per heat preference
- 3 tbsp (45 ml) vegetable or peanut oil, plus extra for frying chilies
- 1 tsp (5 g) mustard seeds
- 8–10 fresh curry leaves (no measurement forced)
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, about 0.2 oz (6 g), minced
- 1 inch (2.5 cm) piece ginger, about 0.3 oz (8 g), minced
- 1/3 cup (45 g) roasted peanuts
- 2 tbsp (16 g) sesame seeds, toasted
- 3 tbsp (18 g) desiccated or grated fresh coconut, toasted
- 1 tsp (2 g) cumin seeds, toasted
- 1 tsp (2 g) coriander seeds, toasted
- 1/2 tsp (1 g) turmeric powder
- 1/2–1 tsp (1–2 g) Kashmiri chili powder or regular red chili powder, to taste
- 1 tsp (5 g) fine salt, or to taste
- 2 tbsp (30 ml) tamarind paste (or 1 oz/28 g soaked tamarind pulp, strained)
- 1 tsp (4 g) jaggery or brown sugar (optional)
- 1 cup (240 ml) water, plus more to adjust consistency
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Lightly score each green chili with a slit; heat 1–2 tbsp (15–30 ml) oil in a pan over medium heat and shallow-fry the chilies until blistered and softened, about 2–3 minutes per side. Transfer to paper towels and set aside.
2. In the same pan, add remaining oil if needed and toast the peanuts, sesame seeds, desiccated coconut, cumin and coriander seeds briefly until aromatic and lightly browned. Cool slightly.
3. Grind the toasted peanut-sesame-coconut-spice mix with 1/4–1/3 cup (60–80 ml) water to a smooth paste using a blender or spice grinder. Set the paste aside.
4. In the pan, add mustard seeds and curry leaves; when mustard seeds begin to pop, add the chopped onion and sauté on medium heat until golden brown, about 8–10 minutes. Add minced garlic and ginger and cook 1–2 minutes more.
5. Stir in turmeric, chili powder and the ground nut-sesame-coconut paste. Cook on medium-low, stirring frequently, until the oil begins to separate from the masala, about 6–8 minutes.
6. Add tamarind paste, jaggery if using, salt and 1 cup (240 ml) water. Bring to a gentle simmer and cook 5 minutes to meld flavors.
7. Add the blistered chilies to the gravy, cover and simmer on low for another 8–10 minutes so the chilies absorb the sauce. Adjust consistency with additional water if needed and adjust salt/tamarind to taste.
8. Garnish with chopped cilantro and serve hot with biryani, steamed rice or flatbread.