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hyderabadi mirchi ka salan recipe, how to make mirchi ka salan

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hyderabadi mirchi ka salan recipe with step by step photos – i have had the opportunities of having the hyderabadi mirchi ka salan in hyderabad many times. most of the times when we would order hyderabadi veg biryani in the restaurants there, it would always be accompanied by the mirchi ka salan and raita by the side.

i have also had the hyderbadi veg biryani in the famous paradise restaurant in hyderabad. all i can say that it was not a good veg biryani. firstly there were not enough veggies. all i could see was the masala and that too not flavorful nor tasty. the rice was also not cooked well.

in fact the hyderabadi veg biryani which i make at home is a zillion times better than the paradise restaurant veg biryani and no exaggeration on this one.

this mirchi ka salan is a request recipe for one of my dear readers. in urdu language mirch or mirchi means chilies and salan means curry.

what makes the hyderabadi mirchi ka salan unique from other curries is:

  • well, firstly it is made with green chilies.
  • secondly the masala paste is made from healthy ingredients – sesame seeds, dessicated coconut & peanuts. these tone down the heat of the green chilies in the curry.  i have also used lightly browned onions in the paste.

these ingredients are then ground with rest of the spices into a smooth paste. later the masala paste is cooked in the typical indian way with some tamarind pulp and then simmered with lightly fried green chilies.

the result is a lightly spiced, creamy & slightly tangy curry. mirchi ka salan pairs excellently with hyderabadi veg biryani. mirchi ka salan also goes well with veg pilaf or even steamed rice. i served it with jeera rice.

it is better to add milder variety of chilies in this curry.  we get such midler varieties of chilies in india. these chilies are also used to make chili pakora (read chili fritters).

if you add the hotter variety of chilies to the curry, you curry will become very very hot. so avoid making this recipe with hot green chilies.

i have used semi-hot chilies and even adding these, about 12 of them made my curry very hot. but since we are used to eating spicy and hot foods, we liked it and relished it too 🙂

there are many variations of making the hyderabadi mirchi ka salan and this is my own recipe. i can say this is a really good recipe and you must try this one.

if you are looking for more recipes from hyderabadi cuisine then do check qabooli biryani, vegetable yakhni pulao, dum ke baingan, khubani ka meetha and aloo 65.

hyderabadi mirchi ka salan recipe below:

4.6 from 10 votes
hyderabadi mirchi ka salan recipe
prep time
30 mins
cook time
20 mins
total time
50 mins

hyderabadi mirchi ka salan recipe - lightly spiced, creamy & slightly tangy curry

course: side dish
cuisine: hyderabadi, indian
servings: 6 -7
author: dassana amit
ingredients (1 cup = 250 ml)
ingredients for the curry:
  • 10 to 12 green chilies which are not of the hot variety
  • 1 tbsp tamarind dissolved in ⅓ cup hot water
  • 1.5 to 2 cups water
  • ½ teaspoon mustard
  • ½ teaspoon nigella seeds (kalonji)
  • ½ teaspoon cumin seeds (jeera)
  • 8 to 10 curry leaves (kadi patta)
  • 3 to 4 tablespoons oil
  • salt as required
for the masala paste:
  • ¼ cup dessciated unsweetened coconut
  • ¼ cup peanuts, roasted
  • 1.5 tablespoon sesame seeds, roasted
  • 1 medium size onion, sliced
  • 2 to 3 garlic cloves (lahsun)
  • ½ inch ginger (adrak)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon garam masala powder
  • ½ cup of water for grinding or add as required
how to make recipe
preparing the masala paste.
  1. in a pan lightly brown the onions
  2. add the dessicated coconut and brown it.
  3. later add ground nuts and sesame seeds to this mixture and roast for 1-2 minutes.
  4. make a smooth paste of the above with garlic, ginger, all the spice powders adding little water.
preparing the curry:
  1. remove the chili crowns or you can also keep them intact.
  2. rinse and wipe dry the green chilies.
  3. slit the chilies vertically but do not break them.
  4. heat about 2 tbsp oil in a pan.
  5. fry the chilies till light brown.
  6. remove and drain on kitchen tissues.
  7. now in the same pan add more oil.
  8. fry the mustard seeds till they pop.
  9. then add nigella seeds and cumin seeds.
  10. add curry leaves and fry for a minute.
  11. add the ground masala paste.
  12. fry for 3-4 minutes or more till you can see oil floating on the top and sides of the masala.
  13. now add tamarind pulp and 1.5 or 2 cups water.

  14. sitir & simmer for 5 minutes
  15. add fried green chilies plus salt and simmer for 5 to 6 minutes more.

  16. garnish mirchi ka salan with coriander leaves.
  17. serve mirchi ka salan hot with hyderabadi veg biryani or even plain steamed rice.
recipe notes

the gravy thickens as it cooks, so add more water if required.

to remove the hotness from the chilies, remove the seeds from the chilies.


making hyderabadi mirchi ka salan recipe:

a) making the masala paste:

1. measure and keep all the ingredients ready for making the masala paste for mirchi ka salan.

2. in a pan add lightly brown 1 medium sized onion (sliced).

3. add ¼ cup desiccated unsweetened coconut.

4. roast till desiccated coconut is browned.

5. later add ¼ cup roasted peanuts and 1.5 tablespoon roasted sesame seeds (safed til) to this mixture.

6. roast for 1 to 2 minutes.

7. add browned onions, roasted desiccated coconut, roasted groundnuts, roasted sesame seeds, 2-3 garlic cloves (chopped) and ½ inch ginger (roughly chopped) to the blender jar.

8. next add ½ teaspoon red chili powder, ½ teaspoon turmeric powder (haldi) and ½ teaspoon garam masala powder.

9. add ½ cup water or as required.

10. blend to a smooth paste.

b) making the curry:

11. add 1 tablespoon tamarind in ⅓ cup hot water and place aside for 10 to 15 minutes.

12. rinse 10 to 12 green chilies couple of times in water. i have used green chilies which are not of the hot variety.

13. wipe them with a kitchen napkin or cloth.

14. remove the chili crowns or you can also keep them intact.

15. slit the chilies vertically but do not break them.

16. heat about 2 tablespoons oil in a pan.

17. add the slit green chilies.

18. fry the chilies till light brown from both sides.

19. remove and drain them on kitchen tissues.

20. now in the same pan add 1 to 2 tablespoons of oil. fry ½ teaspoon mustard seeds till they pop.

21. then add ½ teaspoon nigella seeds (kalonji) and ½ teaspoon cumin seeds (jeera).

22. add 8 to 10 curry leaves (kadi patta) and fry for a minute.

23. next add the ground masala paste.

24. stir very well.

25. keep stirring continuously on low flame. fry for 3 to 4 minutes or more till you can see oil floating on the top and sides of the masala.

26. squeeze the tamarind and now add the tamarind pulp along 1.5 or 2 cups water.

27. mix very well.

28. stir & simmer for 5 minutes.

29. add fried green chilies.

30. next add salt as required.

31. simmer for 5 to 6 minutes more.

32. garnish mirchi ka salan with coriander leaves.

33. serve mirchi ka salan hot with hyderabadi veg biryani or even plain steamed rice.




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This post was last modified on February 7, 2018, 4:48 pm

    Categories Curry RecipesDinner RecipesHyderabadi CuisinePopular Indian RecipesVegan Recipes