Mirchi Ka Salan: The Hyderabadi-Style Chilli And Peanut Stew
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Famous biryani and opulent haleem are the first foods that come to mind when you think about Hyderabadi cuisine. The food does, however, provide a selection of other less well-known but equally delicious meals that are sure to tempt you to ask for a second helping. A dish like this is salan. With Hyderabadi biryani as a side dish, salan, a curry generally made with spice and peanuts, is a delicious pairing. It is a beautiful meal that can give warmth and zing to a variety of rice and bread dishes, even when served alone.

One of Akbar’s khansama was the one who came up with the salan. The treat is mentioned as a favourite by even the ‘Ain-i-Akbari’. When Mirchi Ka Salan was one of the highlights of the royal meal at the occasion of his coronation, the monarch is believed to have been delighted. However, the majority of food historians concur that Hyderabad is where the salan originated. The Asaf Jahi dynasty enjoyed serving the delicatessen as a side dish in the royal courts. The fifth monarch of the Qutb Shahi dynasty, Muhammad Quli Qutb Shah, who founded Hyderabad in 1591, is also said to have enjoyed robust, scorching-hot flavours in his meals, which historians believe may have contributed to the development of the spiced curry.

Hyderabad is known for its Mirchi Ka Salan, a famous chilli and peanut stew. The flavorful curry, which is made of green chilies, peanuts, sesame seeds, dry coconut, cumin seeds, ginger and garlic paste, turmeric powder, bay leaf, and thick tamarind juice, beautifully balances the biryani’s many flavours. In all Hyderabadi feasts and celebrations, Mirchi Ka Salan is a customary main course. Additionally, steamed rice and chapati are enjoyed with it. The dish's unassuming appearance belies a burst of flavours that include spice, sweetness, salt, and a hint of bitterness. The mirchi or chilli, is simmered in spices for the rich curry, and the peanut not only enhances the curry’s gritty texture but also cools the strong flavours.

Here’s the recipe for Mirchi Ka Salan.


1 onion (sliced)

¼ cup peanuts

¼ cup dry coconut (desiccated)

2 tbsp white sesame seeds

8 large green chillies (slit)

2 tbsp oil

¼ tsp red chilli powder

½ tsp turmeric powder

½ tsp garam masala powder

2 garlic cloves (minced)

½-inch ginger (minced)


½ tsp cumin seeds

Dried curry leaves

1 tbsp tamarind

1½ cup water


  • Dry roast the onion in a pan over low to medium heat.
  • When the onions have started to turn a light shade of brown, add the peanuts, coconut, and white sesame seeds before removing them to a platter.
  • Lightly cook the chilies in hot oil in a pan.
  • Combine the onion mixture that was previously dry-roasted with water, red curry powder, turmeric powder, garam masala, ginger, and garlic cloves to create a smooth paste.
  • Heat oil in a skillet and add the ground paste, cumin seeds, and curry leaves to it. Then cook for 5 mins.
  •  Add the tamarind water, whisk it thoroughly, and then add additional water.
  •  Fry the chiles, then stir them in.
  • Add salt and stir well.
  • Your Mirchi Ka Salan is ready.