Mirchi Ka Salan

Name: Mirchi Ka Salan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 mild green chilies, slit lengthwise; 2 tbsp raw peanuts; 2 tbsp white sesame seeds; 2 tbsp desiccated coconut, grated; 1 tsp cumin seeds; 1/2 tsp black mustard seeds; 1/4 tsp fenugreek seeds; 10 curry leaves; 1 cup yellow onion, sliced; 1 tbsp ginger garlic paste; 1/2 tsp ground turmeric; 1 tsp red chili powder; 1 tbsp tamarind paste; 3 tbsp vegetable oil; 1 tsp salt

A classic Hyderabadi dish featuring long green chilies simmered in a rich, tangy sesame, peanut, and coconut gravy.

45 minMediumServes 4210 cal/serving

IndianSideStovetopVegetarianVeganLow CarbKosher-styleGluten-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreePork-Free

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Ingredients

8 mild green chilies, slit lengthwise
2 tbsp raw peanuts
2 tbsp white sesame seeds
2 tbsp desiccated coconut, grated
1 tsp cumin seeds
1/2 tsp black mustard seeds
1/4 tsp fenugreek seeds
10 curry leaves
1 cup yellow onion, sliced
1 tbsp ginger garlic paste
1/2 tsp ground turmeric
1 tsp red chili powder
1 tbsp tamarind paste
3 tbsp vegetable oil
1 tsp salt

Instructions

1

Heat a dry skillet over medium heat and toast 2 tbsp raw peanuts, 2 tbsp white sesame seeds, 2 tbsp grated desiccated coconut, and half of 1 tsp cumin seeds until golden, then blend with half a cup of water into a smooth paste.
2

Heat 3 tbsp vegetable oil in a deep pan over medium heat and fry 8 slit lengthwise mild green chilies until blistered and tender, then remove and set aside.
3

In the same pan, add remaining 1 tsp cumin seeds, 1/2 tsp black mustard seeds, 1/4 tsp fenugreek seeds, and 10 curry leaves until they sputter.
4

Add 1 cup sliced yellow onion and cook until browned, then stir in 1 tbsp ginger garlic paste and cook for 1 minute.
5

Add 1/2 tsp ground turmeric, 1 tsp red chili powder, 1 tsp salt, and the blended nut paste, cooking for 5 minutes until oil separates.
6

Stir in 1 cup of water and 1 tbsp tamarind paste, then return the fried 8 slit lengthwise mild green chilies to the pan, cover, and simmer for 10 minutes.

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Questions

What is Mirchi Ka Salan?

A classic Hyderabadi dish featuring long green chilies simmered in a rich, tangy sesame, peanut, and coconut gravy. This reference files it under Indian side: made on the stovetop, rated medium and about 45 minutes start to finish.

Why cook the spices first in Mirchi Ka Salan?

Most spice flavor dissolves in fat, not water. The brief fry in step 1 wakes the spices up and spreads them through the oil. Keep them moving; they scorch in seconds.

What can I use instead of curry leaves in Mirchi Ka Salan?

The entry for Mirchi Ka Salan calls for 10 curry leaves. In its place: Nothing matches them. Leave them out, or add a bay leaf and a strip of lime zest for a different but pleasant aroma.

Can I make Mirchi Ka Salan less spicy?

Yes. The heat in Mirchi Ka Salan comes from 8 mild green chilies, slit lengthwise and 1 tsp red chili powder. For a milder plate, remove the seeds and ribs from the green chilies, or use half; nothing else in the method changes.

How many calories are in Mirchi Ka Salan?

One serving (the recipe makes 4) is about 210 calories, with 5 g protein, 12 g carbohydrate and 17 g fat, plus 4 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

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