Mirchi Ka Salan Recipe - Green chillies cooked in a tangy tamarind gravy.

This recipe is from the book Cooking with Olive Oil.

Main Ingredients : Green chillies,

Cuisine : Hyderabadi

Course : Main Course_Veg

Mirchi Ka Salan

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Mirchi Ka Salan Recipe - How to make Mirchi Ka Salan


Prep Time : 21-25 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium


  • Green chillies big18-20

  • Olive oil 2 tablespoons

  • Sesame seeds (til) 2 tablespoons

  • Coriander seeds 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Peanuts roasted1/2 cup

  • Dry red chilies 2

  • Ginger roughly chopped 1 inch piece

  • Garlic 6-8

  • Mustard seeds 1 teaspoon

  • Curry leaves 8-10

  • Onion grated1 medium

  • Turmeric powder 1 teaspoon

  • Tamarind pulp 2 tablespoons

  • Salt to taste


Step 1

Wash, wipe and slit green chillies lengthwise without cutting the chillies into two. Heat sufficient olive oil in a kadai (wok) and deep-fry for one minute.

Step 2

Drain and place on absorbent paper and set aside. To make masala paste, dry roast sesame seeds, coriander seeds and cumin seeds.

Step 3

Cool and grind them to a paste along with peanuts, whole dry red chillies, ginger and garlic.

Step 4

Heat two tablespoons oil in a pan, add mustard seeds, let themsplutter and add curry leaves. Sauté for half a minute and add onion.

Step 5

Sauté, stirring continuously, till onion is light golden brown. Add turmeric powder and mix well. Add masala paste and cook for three minutes, stirring constantly.

Step 6

Stir in one and half cups of water and bring it to a boil. Reduce the heat and cook for ten minutes.

Step 7

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.