Mirchi ka salan is a tangy, flavorful long green chilies curry with peanut sesame spice mix. It is a popular side dish for Hyderabad biryani.
Theme for this week is easy side dishes for rice and roti. First recipe for the theme was North Indian paneer masala and today it is a South Indian mirchi ka salan (green chilies curry) from Hyderabad cuisine. Though the curry is with green chilies, it is not a spicy curry as the chilies are seeded before cooking. Hence making it a great side for spicy biryani.
Though green chilies curry pairs well with biryani, tangy nutty flavor of the curry goes well even with plain rice. When serving with rice, leave in some of the seeds for heat or increase the chili powder as per heat tolerance level.
Base for the curry is roasted onion paste or chopped roasted onion, peanut sesame spice mix and tamarind extract. Stocking up on peanut sesame spice mix or roasted peanuts and sesame in the pantry comes in very handy. Also, preparing onion paste ahead of time makes the preparation of salan a breeze.
Long Green Chilies Curry
Mirchi ka Salan ~ Long Green Chilies Curry
- 2 tablespoon Peanuts
- 2 tablespoon Sesame seeds
- 2 tablespoon Dry Coconut Slices
Salan ~ Curry
- 3 tablespoon Oil
- ¾ medium - large Onion sliced or chopped
- 6 Green Long Chilies slit and seeds removed (check notes)
- 1 tablespoon Ginger Garlic Paste
- 1 ½ teaspoon Chili Powder adjust to taste and can add more
- 1 teaspoon Coriander Powder can add more check when you prepare nextime
- ¾ - 1 teaspoon Salt adjust to taste and can add more
- 1 ¾ - 2 cups Water
- 2 tablespoon Tamarind Paste, homemade
- Chopped cilantro.
- Dry roast peanuts, sesame seeds and coconut separately and keep aside. Cool and make a powder. Check note below.
Salan ~ Curry Preparation
- Heat 2 tablespoon oil in a pan and fry onions until light golden brown.
- Remove from oil, let cool and keep aside. Grind to paste. This paste stays good in the refrigerator for 2-3 days and with addition of salt and turmeric, up to a week.
- In the same pan roast long green chilies. Chilies should change color and have some blisters on it. Remove and keep aside.
- Add remaining tablespoon of oil. Add ginger and fry until raw smell is gone.
- Add ground onion paste and saute until oil separates.
- Add ground powders, coriander powder, chili powder, salt, turmeric and let the powders roast in oil along with the onion paste.
- Add water, tamarind paste and bring to a boil.
- Let the salan simmer on medium flame for 4-5 minutes or until the oil begins to separate.
- Add green chilies and continue to simmer for addition 5 minutes or until salan is done.
- Garnish with cilantro and serve with rice or biryani.
- Spice Mix - I usually stock up on roasted peanuts and sesame seeds in my pantry. When I have these handy, I use do not roast coconut. If I am roasting peanuts and sesame specifically for the curry, I roast coconut as well.
- Roasted Onion Paste - I prefer a smooth gravy hence make paste of roasted onions. If pressed for time, saute finely chop onions until light brown. Skip grinding the onions.
- Green Chilies - Slit green chilies and remove the seeds using hand or with a fork. Use gloves if sensitive to chili heat. Cut each chili into 2 pieces. You can leave whole chili as is but I prefer cutting it in half. This those who can not eat full chili can serve themselves a smaller piece of chili.
- Tamarind Paste - i used homemade tamarind paste. Adjust to taste.
- Variation - Substitute green chilies with cherry tomatoes or cut tomatoes. Don't roast tomatoes, add directly to salan. Green bell peppers is also a good substitute for green chilies.
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