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

4.28 from 11 votes

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

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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.

hyderabadi mirchi ka salan recipe

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 pulao 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 🙂

hyderabadi mirchi ka salan recipe

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:

mirchi ka salan recipe

mirchi ka salan recipe
4.28 from 11 votes
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mirchi ka salan recipe

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

course side dish
cuisine hyderabadi, indian
prep time 30 minutes
cook time 20 minutes
total time 50 minutes
servings 6 -7
author dassana amit

ingredients (1 cup = 250 ml)

for mirchi ka salan

  • 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.

making mirchi ka salan

  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.

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how to make mirchi ka salan

a) making the masala paste:

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

hyderabadi mirchi ka salan recipe

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

hyderabadi mirchi ka salan recipe

3. add ¼ cup desiccated unsweetened coconut.

4. roast till desiccated coconut is browned.

hyderabadi mirchi ka salan recipe

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

hyderabadi mirchi ka salan recipe

6. roast for 1 to 2 minutes.

hyderabadi mirchi ka salan recipe

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.

hyderabadi mirchi ka salan recipe

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

hyderabadi mirchi ka salan recipe

9. add ½ cup water or as required.

hyderabadi mirchi ka salan recipe

10. blend to a smooth paste.

hyderabadi mirchi ka salan recipe

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

hyderabadi mirchi ka salan recipe

making mirchi ka salan

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

hyderabadi mirchi ka salan recipe

13. wipe them with a kitchen napkin or cloth.

hyderabadi mirchi ka salan recipe

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

hyderabadi mirchi ka salan recipe

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

hyderabadi mirchi ka salan recipe

16. heat about 2 tablespoons oil in a pan.

hyderabadi mirchi ka salan recipe

17. add the slit green chilies.

hyderabadi mirchi ka salan recipe

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

19. remove and drain them on kitchen tissues.

hyderabadi mirchi ka salan recipe

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

hyderabadi mirchi ka salan recipe

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

hyderabadi mirchi ka salan recipe

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

hyderabadi mirchi ka salan recipe

23. next add the ground masala paste.

hyderabadi mirchi ka salan recipe

24. stir very well.

hyderabadi mirchi ka salan recipe

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.

hyderabadi mirchi ka salan recipe

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

hyderabadi mirchi ka salan recipe

27. mix very well.

hyderabadi mirchi ka salan recipe

28. stir & simmer for 5 minutes.

hyderabadi mirchi ka salan recipe

29. add fried green chilies.

30. next add salt as required.

hyderabadi mirchi ka salan recipe

31. simmer for 5 to 6 minutes more.

hyderabadi mirchi ka salan recipe

32. garnish mirchi ka salan with coriander leaves.

hyderabadi mirchi ka salan recipe

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

hyderabadi mirchi ka salan recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. i have been told by the locals that if you are vegetarian you should n’t be going to Paradise.

  2. Superb recipe of Mirchi Ka Salaan Hyderabadi style. Just made it and it’s tasting heavenly. Thanks for sharing.

    • thanks sudhir for the feedback. glad to know and happy cooking.