Mirchi ka Salan is one of the classic recipes of Hyderabad and is typically prepared in traditional events and weddings. Salan holds the real taste of the curry and is a perfect blend of spices and tanginess, which palates extremely well when cooked with fried chillies.

Hyderabadi Mirchi ka Salan is the curry in which the Salan is made of the healthiest ingredients like peanuts, sesame seeds, poppy seeds and coconut. Chillies used in the curry are lesser hot and is the same used for Chilli Bajjis. The ingredients in the Salan depresses the hotness in the chillies.


Things required to prepare Mirchi ka Salan for Biryani: –

  • mirchi ka salanGreen Chillies – 5 nos
  • Oil – ¼ cup
  • Cumin seeds – 2 tsp
  • Curry leaves – 5 nos
  • Tamarind pulp – ¾ cup
  • Onion – 1 finely chopped
  • Salt to taste
  • Water – 2 cups or more to adjust consistency and ½ cup to blend the paste
  • Coriander leaves to garnish
  • Peanuts – ¼ cup
  • Poppy seeds – 2 tsp
  • Sesame seeds – 3 tbsp
  • Desiccated coconut – 2 tbsp
  • Garam masala – ½ tsp
  • Turmeric – ½ tsp
  • Kashmiri chilli powder – 1 tsp
  • Methi Seeds – 4 nos
  • Ginger – ½ inch
  • Garlic – 3 nos

Easy steps to prepare Hyderabadi Mirchi Ka Salan: –

  • In a heavy bottomed pan dry roast peanuts, sesame seeds, poppy seeds and coconut. It is advisable to roast everything separately in order to avoid burns. Let it cool and transfer to small blender.
  • In the same blender add ginger, garlic, garam masala, turmeric, chilli powder and methi seeds. Add water and blend to smooth paste.
  • Slit the chillies end-to-end, deseed and sauté with some oil till it is light brown in colour. Keep it aside in paper towel. Deseeding is recommended to reduce the hotness from the chillies.
  • Heat little oil in a separate pan and add cumin seeds, curry leaves, onions and sauté for a while. Add the blended masala paste to the pan. Add tamarind pulp, salt and sauté till the paste starts leaving the oil. Add water and simmer for 30 minutes. Salan is ready.
  • Further, place the fried chillies to the Salan and mix gently so that the masala coats the chillies well and seeps in the slits and simmer for 5 minutes.
  • Garnish with coriander leaves.

Authentic Mirchi ka Salan is ready to relish and will make your taste buds dance.

Mirchi ka Salan recipe for biryani has a nutty flavour, with the addition of sesame and peanuts it becomes the most mouth-watering curry. The tanginess in the Hyderabadi Mirchi ka Salan recipe can be controlled by reducing the amount of tamarind pulp in the gravy and the hotness can be increased by adding green chillies while blending the paste. This recipe requires a lot of roasting and frying and hence consumes an extra time to cook but the ultimate result is full of aromas and you will not be able to resist for another serving.

Hari Mirchi ka Salan is a staple side dish called with biryani but it can be well teamed up with jeera rice, vegetable pulao, roti or parathas too.

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