How to make Mirchi Ka Salan -

The best accompaniment to a Hyderabadi biryani – this spicy chilli preparation is quick and simple to make.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Green chillies , Salted peanuts

Cuisine : Hyderabadi

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Mushroom and Cherry Tomato Crumble Mushroom fry Vegetable Ishtew Pepper Paneer Chettinad

Mirchi Ka Salan

Mirchi Ka Salan Recipe Card


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.

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.