Hyderabadi Mirch Ka Salan Recipe: A Spicy Delight From The Nizami Cuisine

Hyderabadi Mirch Ka Salan is a rich and flavorful side dish that perfectly complements biryani, parathas, or even plain rice. This traditional dish, originating from the kitchens of Hyderabad, features green chilies cooked in a tangy, nutty, and aromatic gravy made from peanuts, sesame seeds, and tamarind. Here’s a step-by-step guide to making this delightful dish at home.

Ingredients:

8-10 large green chilies (preferably less spicy varieties)
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
1 medium onion (finely chopped)
1 tbsp ginger-garlic paste
1/4 cup peanuts
2 tbsp sesame seeds
2 tbsp grated coconut
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
1 tbsp tamarind paste (soaked in 1/2 cup water)
Salt to taste
2 cups water
Fresh coriander leaves for garnish

Instructions:

1. Prepare the Base Masala:

• Dry roast peanuts, sesame seeds, and grated coconut separately until golden brown.
• Allow them to cool, then grind them into a smooth paste with a little water. Set aside.

2. Fry the Chilies:

• Slit the green chilies and remove seeds if desired (to reduce spiciness).
• Heat 1 tbsp oil in a pan and lightly fry the chilies until they soften. Remove and set aside.

3. Cook the Gravy:

• In the same pan, add the remaining oil. Toss in mustard seeds and cumin seeds; let them splutter.
• Add curry leaves and chopped onions, sauté until golden brown.
• Stir in ginger-garlic paste and cook until the raw smell disappears.
• Add turmeric, red chili, coriander powder, and salt. Mix well.
• Pour in the prepared peanut-sesame-coconut paste and cook for a few minutes.
• Add tamarind water and mix well, allowing the gravy to simmer for 10 minutes.

4. Combine and Simmer:

• Add the fried chilies to the simmering gravy.
• Adjust the consistency with water if needed.
• Cook for another 5-7 minutes until the oil separates from the gravy.
• Sprinkle garam masala and mix well.

5. Serve and Enjoy:

• Garnish with fresh coriander leaves.
• Serve hot with Hyderabadi Biryani, plain rice, or roti.

Tips:

• Use mild green chilies like Bhavnagri or banana peppers for less heat.
• Adjust tamarind and spices according to your preference.
• Allow the dish to rest for a few hours for deeper flavors.

Enjoy this authentic Hyderabadi delicacy and bring the royal flavors of Nizami cuisine to your table!