Authentic Hyderabadi Mirchi ka Salan with Warm Bagara Rice
A rich and tangy curry made with long green chillies simmered in a creamy peanut, sesame, and tamarind gravy. This classic accompaniment pairs wonderfully with fragrant spiced rice.
55min
Total Time
4
Servings
Hyderabadi
Cuisine
Recipe
1
Dry roast the peanuts, sesame seeds, coconut, coriander seeds, and cumin seeds until fragrant, then grind them along with the chopped onion into a smooth paste.
2
Heat a tablespoon of oil in a pan and lightly pan-fry the slit green chillies until blistered, then set them aside.
3
In the same pan, add remaining oil and temper with mustard seeds, cumin seeds, curry leaves, and dried red chillies.
4
Add ginger-garlic paste and sauté until the raw aroma disappears.
5
Pour in the ground peanut-sesame paste and cook on medium heat until oil separates from the edges.
6
Lower the heat and stir in the whisked yogurt, turmeric powder, red chilli powder, and salt.
7
Add the tamarind extract and bring the gravy to a gentle simmer, adding a little water if needed to adjust consistency.
8
Gently drop the fried green chillies into the simmering gravy and cook covered for 10 minutes so the flavors infuse.
9
Garnish with freshly chopped coriander leaves and serve hot with warm bagara rice.
Ingredients
8-10 large mild green chillies (bana mirchi), slit lengthwise with seeds removed
1/4 cup roasted peanuts
2 tbsp white sesame seeds
2 tbsp dry grated coconut
1 tbsp coriander seeds
1 tsp cumin seeds
1 small onion, chopped
2 tbsp tamarind paste dissolved in 1 cup warm water
1/2 cup thick yogurt
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp mustard seeds
1 tsp cumin seeds
few curry leaves
3-4 dried red chillies
3 tbsp sesame oil or cooking oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.