What is the recipe for Mirchi ka Salan?

Mirchi ka Salan is a spicy and tangy curry made with green chillies, which is popular in Hyderabadi cuisine. It often serves as an accompaniment to Biryani. Here’s a detailed recipe for making Mirchi ka Salan:

Mirchi ka Salan Recipe



For the Curry:

  • 10-12 large green chillies (preferably less spicy varieties like banana peppers)
  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 1 sprig of curry leaves
  • 2 medium onions, finely chopped
  • 2 tsp ginger-garlic paste
  • 2 medium tomatoes, finely chopped
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt to taste
  • Tamarind pulp (soak a lemon-sized ball of tamarind in warm water and extract the pulp)

For the Masala Paste:

  • 3 tbsp peanuts
  • 2 tbsp sesame seeds
  • 2 tbsp grated coconut (fresh or desiccated)
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4-5 dry red chillies


  1. Prepare the Chilies:
    • Wash and dry the green chillies.
    • Slit them lengthwise, leaving the stems intact.
    • Remove the seeds if you prefer a milder curry.
    • Heat 1 tbsp oil in a pan and lightly fry the green chillies until slightly blistered. Remove and set aside.
  2. Prepare the Masala Paste:
    • In the same pan, dry roast the peanuts, sesame seeds, grated coconut, cumin, coriander, and dry red chillies until fragrant and slightly browned. Be careful not to burn them.
    • Let the mixture cool, then blend it into a smooth paste with water.
  3. Cook the Curry:
    • Heat the remaining oil in a large pan.
    • Add the mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
    • Add the curry leaves and sauté for a few seconds.
    • Add the chopped onions and sauté until they turn golden brown.
    • Add the ginger-garlic paste and sauté until the raw smell disappears.
    • Add the chopped tomatoes, turmeric powder, and red chilli powder. Cook until the tomatoes are soft and the oil starts to separate.
    • Add the prepared masala paste and cook for a few minutes, stirring continuously.
    • Add the tamarind pulp and mix well.
    • Add enough water to make a gravy of your desired consistency. Please bring it to a boil.
  4. Add the Chilies and Simmer:
    • Add the fried green chillies to the gravy.
    • Reduce the heat and let the curry simmer for 15-20 minutes, allowing the flavours to meld together.
    • Adjust salt and tanginess by adding more tamarind pulp if needed.
  5. Serve:
    • Garnish with fresh coriander leaves.
    • Serve hot with Biryani, plain rice, or Indian bread like naan or roti.

Enjoy the rich and flavorful Mirchi ka Salan as a perfect accompaniment to your meal!

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