Mirchi ka Salan

Mirchi ka Salan

Prep: 15 minutes

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: Hyderabadi

A Hyderabadi speciality – it is served with Hyderabadi biryani


  • Large green chillies 7 to 8
  • Oil 2 tbsps
  • Sesame seeds 3 tsps
  • Mustard seeds 1 tsp
  • Dried red chillies 2 to 3
  • Peanuts, roasted ¼ cup
  • Medium onion, grated 1
  • Ginger, finely chopped 1 tsp
  • Garlic, finely chopped 1 tsp
  • Curry leaves 9 to 10
  • Fresh coconut, scraped ½ cup
  • Cumin seeds ½ tsp
  • Tamarind pulp 1 tbsp
  • Sugar 1 tsp
  • Salt to taste


  • Slit green chilli lengthwise without cutting through.
  • Heat 1 tbsp oil in a non-stick pan, add the chillies and saute till they are just done or for 3-4 minutes, taking care that they do not brown.
  • Heat another non-stick pan, add sesame seeds and roast till they begin to plop. Add mustard seeds, red chillies and peanuts and roast till fragrant. Add onions, ginger, garlic, 3-4 curry leaves and coconut and saute till coconut becomes a light brown. Set aside to cool.
  • Transfer the mixture into a blender jar and blend to a fine paste adding sufficient water.
  • Heat the remaining oil in the first pan, add cumin seeds, remaining curry leaves and ground paste and saute till oil begins to separate.
  • Add chillies and 1 cup of water, mix well and simmer for 5 minutes.
  • Add tamarind pulp, sugar and salt and mix well and simmer for 1-2 minutes.
  • Transfer into a serving bowl and serve hot with biryani.