Hyderabadi food is synonymous with Biryani and the perfect match for any Hyderabadi biryani is the mirchi ka salan (Salan means curry in urdu).  This is not a very spicy curry as the name suggests. It is a mix of spicy, sour, and nutty flavors.

Picking up the right chillies is the first important part. Make sure to pick the non-spicy or the less spicy chillis for this curry. You can choose the chillies that you get for mirchi bhajjis or the Bhavnagri chillies.

Second part ofcourse is the gravy. Make sure you roast the ground nuts, sesame and coconut powder on a low to medium flame.

You can serve this curry with biryani, pulav, or even hot parathas. My mother makes this dish without onion garlic hence you will see these ingredients in the optional list.

Ingredients

• 4 Long green chillies
• ¼ cup cooking oil
• ¼ cup tamarind pulp
• 2 inches ginger piece grated
• ¼ tsp turmeric
• 3 tsp coriander powder
• 2 tsp chilli powder
• 3 tbsp chopped coriander leaves
• ¾ cup water
• ¼ tsp cumin seeds
• ¼ tsp mustard seed
• ½ tsp garam masala
• Salt to taste

For Salan Paste

• ¼ cup roasted peanuts
• 2 tbsp roasted coconut powder
• 2 tbsp roasted sesame seeds

Optional ingredients to the salan paste list

• 1 onion cut into thin slices and deep fried
• 1 tbsp garlic paste
• 2 tsp roasted khus khus soaked in water for 30 minutes

Recipe

Heat oil in a thick bottomed pan. Deep fry green chillies. Keep the chillies aside and save the oil in which the chillies were fried.

Finely grind together all the ingredients for salan paste.

Reheat 2 tbsp oil that was used for frying chillies. Add cumin and mustard seeds and let them pop. Add ginger and sauté for few seconds.

Add the salan paste and saute it for few minutes till the fat separates. Ensure that the paste does not stick to the pan. Pour around 2tbsp of water at regular intervals.

Now add the tamarind pulp, water, salt, turmeric, chilli powder, dhaniya powder, and garam masala. Stir for 3-5 minutes until the gravy is of sauce consistency.

Add the fried chillies to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander leaves.

Serve hot with biryani, pulav, or paratha.