Mirchi Ka Salan - a perfect accompaniment for biriyani lovers

I have very recently acquired a taste for Raita. For everyone who don’t know what “raita” is, it is an indian yoghurt based side dish accompanied with fresh vegetables. It is mostly served with biriyanis or infact any kind of rice preparation and is also a popular side dish to go with paranthas (indian stuffed flat breads). 

For me though, it has been slightly different. I, growing up in a bengali household, only knew my yoghurt in the form of “mishti doi”. And if you don’t know what “mishti doi” is, you are definitely missing out on a lot. “Mishti doi” is a form of fermented sweet yoghurt which is generally sweetened using jaggery. Do give it out a try.  I will soon share a blogpost on how to make “mishti doi” at home.

So, when I landed up in Chennai for my studies, I came across different dishes made out of yoghurt. Be it buttermilk or be it Raita. But I loved my “mishti doi” so much that I never really managed to like those yoghurt based dishes. For me then, the only way of having yoghurt was by mixing a teaspoon of sugar to it. So what if you don’t have mishti doi handy, you can always have sweet yoghurt and think of it as the next best thing – this is what the young me always ended up thinking. 

It goes very well unsaid that when all my friends used to gobble up all the biriyanis and paranthas with raitas, I never really had an accompaniment. So, when I finally started cooking, I kept on hunting for the best thing to go well with my biriyanis and paranthas. Very soon, I realized that there is this one “tomato chutney” which my mom prepares and it goes very well with all my paranthas. But it kept some time for me to come up with the “one” accompaniment for my biriyanis. And when I found this particular dish, there has been no looking back.

This side dish very perfectly balances out the spicy biriyani with its tanginess. I very particularly like the special aroma which the fenugreek seeds and the curry leaves add to the dish. And me being an eternal lover of peanuts, totally love to have a touch of peanuts along with my biriyani. In short, this has been go-to preparation every time I make my biriyani and now something which I cannot have my biriyani without. 

Mirchi Ka Salan

This is an easy to go recipe using peanuts and chillies which goes very well with biriyanis and can also be served with paranthas.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian
Keyword: Salan
Servings: 4 people
Calories: 180kcal
Author: Anindita Das


  • 100 gms peanuts
  • 1 tsp sesame seeds
  • 1 tsp tamarind paste
  • 10 quantity green chillies
  • 10 quantity curry leaves
  • 0.5 tsp mustard seeds (rai)
  • 0.5 tsp fenugreek seeds (methi)
  • 1 quantity small onion
  • 1 tsp ginger-garlic paste
  • 0.5 tsp cumin powder
  • 1 tsp coriander powder
  • 0.5 tsp turmeric powder
  • 1 tsp cooking oil
  • Salt (as required)


  • Dry roast the peanuts and the sesame seeds and make a fine powder out of it.
  • Temper the oil with mustard seeds, fenugreek seeds and curry leaves.
  • Half-slit the green chillies and add it to the frying oil. 
  • Next, add the finely chopped onions and wait till it gets translucent.
  • Add the ginger-garlic paste, cumin powder, coriander powder , turmeric powder and salt and fry for 5 minutes.
  • Next add the tamarind paste. I, usually take a tamarind ball and soak it in warm water till all the essence comes out. But a store bought tamarind paste will work equally well.
  • Add the peanut and sesame powder and some water.
  • Cook until the gravy thickens.
  • Serve it with some biriyani or with some hot paranthas.

Like this Post? Please follow and like us for more 🙂 

Notify of
1 Comment
Newest Most Voted
Inline Feedbacks
View all comments

[…] I, here, draw my inspiration from both the Awadhi and the Hyderabadi preparation and I tell you, it is very popular among friends and family and has always been a clean swipe off the plate. I have once learnt how to make an Awadhi style biriyani from a very close friend who hails from Lucknow and I already had a clear background of the hyderabadi style. And next step was easy. Mix and match the favorite parts and I have this one right here. This can be served with some raita or some Mirchi ka salan, the recipe of which… Read more »

0 0 votes
Article Rating