How to make Mirchi Ka Salan - The best accompaniment to a Hyderabadi biryani – this spicy chilli preparation is quick and simple to make.

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Green chillies , Salted peanuts

Cuisine : Hyderabadi

Course : Main Course Vegetarian

Mirchi Ka Salan Recipe Card

Mirchi Ka Salan

A mirchi ka salan ought to be by your side whenever you are eating a good biryani, you can enjoy its great taste along with rotis on any given day too! Fried bhavnagri chillies cooked in a flavourful masala made with ground peanuts, sesame seeds and powdered spices and tamarind pulp.

You can also find more Main Course Vegetarian recipes like Kelphoolachi Bhaji, Jain Dal Dhokli, Onion And Tomato Gravy, Stuffed Tindas.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mirchi Ka Salan Recipe

  • Green chillies 18-20 large

  • Salted peanuts 1/2 cup

  • Sesame seeds (til) 2 tablespoons

  • Coriander seeds 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Oil 2 tablespoons

  • Dried red chillies 2

  • Ginger roughly chopped 1 inch pie

  • Garlic roughly chopped 6-8 cloves

  • Mustard seeds 1 teaspoon

  • Curry leaves 8-10

  • Onion grated 1 medium

  • Turmeric powder 1 teaspoon

  • Tamarind pulp 2 tablespoons

  • Salt to taste


Step 1

Wash, wipe and slit green chillies lengthwise without cutting through. Heat sufficient oil in a kadai and deep fry for one minute. Drain on absorbent paper and keep aside. Dry roast sesame seeds, coriander seeds and cumin seeds.

Step 2

Make paste of sesame seeds, peanuts, coriander seeds, cumin seeds, red chillies, ginger and garlic. Heat two tablespoons of oil in a pan, add mustard seeds, let it splutter and add curry leaves.

Step 3

Add onion. Sauté until onion is light golden brown, stirring continuously. Add turmeric powder and mix well. Add masala paste and cook for three minutes, stirring continuously. Stir in one and half cups of water and bring it to a boil.

Step 4

Reduce the heat and cook for ten minutes. Add tamarind pulp dissolved in half a cup of water, if it is too thick. Add fried green chillies and salt and cook on low heat for eight to ten minutes. Serve hot.