Mirchi ka Salan is 'Chilli Curry' a Hyderabadi delicacy generally served with Biryanis. This curry is spicy and creamy goes well with all types of biryanis as well as rotis. This peanut based chilli gravy is generally served with Hyderabadi Biryani in all special occasions like wedding.

This gravy is totally different from other gravies which are prepared using tomato based. This is creamy and rich in flavours. As the seeds from the chillies are removed they are less spicy and could able to eat.

You could use bajji chillies  of dark colour or light colour. You could used long variety or big ones (ooty milagai) too for this recipe. I have used less oil for this recipe if you use more it floats on top and resembles the restaurant ones. But the taste remains the same so i used less oil to cut the calories.

Hyderabadi Michi ka salan

Preparation Time:10 minutes
Cooking Time: 20 minutes
Cuisine: Hyderabad

Bajji Chillies- 15
Peanuts- 1/4 cup
Sesame seeds- 1 tablespoon
Coconut (or) copra- 1 tablespoon
Poppy seeds/ Kasakasa- 1 teaspoon (optional)
Jeera- 1 teaspoon
Fenugreek seeds- 1 teaspoon
Peppercorns- 1/2 teaspoon (use up to 1 tsp according to your spice level)
Onion- 1
Ginger,chopped/paste- 1 inch
Garlic, chopped /paste- 2 big cloves
Oil- 2+1 teaspoons
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon (adjust according to your spice level)
Coriander powder- 1 teaspoon
Tamarind water- gooseberry sized
Jaggery - 1 teaspoon
Salt- to taste

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoons
Curry leaves- 1 strand
Hyderabadi Michi ka Salan

  • Cut the coconut into pieces almost same size of peanuts and roast the peanuts and coconut together till the coconut and peanuts get roasted; transfer onto a plate and allow to cool.(If you use)
  • In the same pan add the other sesame seeds, poppy seeds, jeera, fenugreek seeds and peppercorns; roast till nice aroma arises no need to roast till golden; Allow to cool(If you use grated coconut roast along with this)
  • In a pan add a teaspoon of oil and cook the onion with some salt. Add the chopped ginger and garlic and cook till the raw flavour leaves for about a minute.
  • Slit the green chillies using knife and remove the seeds.
  • Heat two teaspoons of oil in a shallow pan and roast the chillies till it get cooked and get blisters allover the skin.
  • Now add the above roasted ingredients on a blender jar and powder well. Then add the onion mixture and add a cup of water and blend well to make a smooth paste.
  • Add a cup more water and mix well with a spoon without any lumps (to avoid lumps in curry) to make a creamy paste and set aside.
  • Heat oil in a pan and splutter mustard seeds and curry leaves.
  • Reduce the flame to low and add the turmeric powder, chilli powder, coriander powder and mix well for a second.
  • Immediately add the soaked tamarind  juice and jaggery and bring it to boil.
  • Now add the creamy paste and salt and allow the mixture to boil for 10 minutes and allow the gravy to become thick.
  • Now add the roasted bajji chillies with the oil if any.
  • Mix well and allow to cook for 2 minutes or till the chillies become soft (but not mushy)and slightly crunchy.
  • Turn off the heat and serve with Biryanis or Rotis.