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Bowl of green chilies curry. It is a tangy curry with peanut sesame base and a popular side dish from Hyderabad cuisine
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Mirchi ka Salan ~ Long Green Chilies Curry

Mirchi ka salan is a flavorful green chilies curry cooked in a peanut sesame gravy. A popular side dish for Biryani
Course Side Dish
Cuisine Hyderabad Cuisine, Indian Cuisine
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Calories
Author Usha Rao

Ingredients

Spice Mix

  • 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
  • Turmeric
  • 1 ¾ - 2 cups Water
  • 2 tablespoon Tamarind Paste, homemade
  • Chopped cilantro.

Instructions

Spice Mix

  • 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.

Notes

  • 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.