Thursday, 21 April 2016

Mirchi ka Salan !

Mirchi ka Salan aka Curried Chilli peppers is a very popular dish from the Hyderabadi Cuisine that is often served along with the famous Hyderabadi Biriyanis. The curry is thick and flavored with peanuts, coconut and the big green chillis (that are less spicy).
Not only with the biriyani, this curry goes well with rotis and other flavored rice varieties too. Different types of chillis are used in this curry depending on the availabitlity. I used the Bajji Mirchi variety that are less spicy. If the chillis you find are very hot then do remove the seeds and veins before using them.


  • 7 to 8 Big Chillis (Bajji Mirchis)
  • 3 - 4 tbsp Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 2 - 3 Green Cardamoms
  • 1 piece Cinnamon Stick
  • a pinch of hing
  • 2 medium Onions (finely chopped)
  • 1 tbsp Ginger Garlic paste
  • salt as needed
  • 1/2 tsp turmeric powder
  • 1 1/2 tbsp Coriander Powder
  • 1/2 tbsp Red chilli Powder
  • 1/2 tbsp Roasted Cumin Powder
  • 1 tsp Garam Masala
  • 1 tbsp tamarind pulp (or extract juice from lemon size tamarind)
  • Coriander leaves to Garnish

To roast and grind to a paste

  • 3 - 4 tbsp Peanuts
  • 2 tbsp White sesame seeds
  • 4 Red Chillis (I  used Byadgi variety for color)
  • 3 - 4 tbsp Grated fresh coconut
  • 2 tomatoes (add only whn grinding)


  • Dry roast the peanuts for 2 - 3 minutes and then add the sesame seeds and red chillis and roast for another 5 to 6 minutes in medium flame until they are well roasted.
  • Lastly add grated coconut and roast for a minute or two and turn off stove.

  • Wash the chillis, slit them and remove the seeds and veins. 
  • Drizzle some oil in a pan and fry the chillis (flipping them) till they are partially cooked.

  • Once the roasted ingredients are cooled, add chopped tomatoes and grind them to a smooth paste.

  • Heat oil in a heavy bottomed vessel / kadai , add cinnamom sticks, cardamom, mustard seeds and cumin seeds.
  • Once the mustard spultters, add finely chopped onions, ginger garlic paste and saute them until they are nicely browned.

  • Add the ground paste and saute for 2 to 3 minutes. Close and cook for another 6 to 7 minutes.

  • Add all the spice powders and salt , mix well and close and cook for another 5 to 6 minutes until the masala is well cooked and oil separates.
  • Now add in the tamarind extract to the gravy.

  • Again close and cook for 8 to 10 minutes till the raw smell of tamarind fades and masala is well cooked and oil separates again.
  • Now add in the fried chillis to the gravy.

  • Sprinkle some garam masala and simmer for another 5 minutes. Turn off stove and garnish with some chopped coriander leaves


  • Dry coconut can also be used in place of fresh coconut.
  • Use any variety green chillis as long as they are not very spicy. 
  • Adding tomatoes are optional but they do add volume to the gravy and also adds some tanginess.
  • Instead of adding coriander powder and cumin powder to the gravy, you can also dry roast them along with peanuts and sesame seeds and grind them all together.
  • If there is no ginger garlic paste, then add few cloves of garlic and a piece of ginger along with the ingredients that are ground to paste.

With Love,

1 comment:

  1. Thank u Pavi I will try this recipe and let u know reading itself is yummy