Mirchi ka Salan, Hyderabadi Mirchi Ka Salan Recipe


Added to 213 cookbooks   This recipe has been viewed 98394 times

A traditional Hyderabadi salan is made in a shallow wide flat bottomed handi. The salan is a sealed in this handi and kept on low fire to cook with all the flavours trapped inside to give that authentic rich taste. I have modified this recipe to suit our present day requirements, without compromising on the traditional flavours.

Most Hyderabadis serve Mirchi ka Salan with Biryani . However it can be eaten with Chapati or rice .

Add your private note

Mirchi ka Salan, Hyderabadi Mirchi Ka Salan Recipe recipe - How to make Mirchi ka Salan, Hyderabadi Mirchi Ka Salan Recipe

Preparation Time:    Cooking Time:     Makes 6 servings
Show me for servings


2 cups long green chillies (bhavanagari chillies), cut into thick strips
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1/4 tsp nigella seeds (kalonji)
6 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
2 tbsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chilli powder
1 tbsp tamarind (imli) pulp
2 tbsp chopped coriander (dhania)
5 tbsp oil
salt to taste

To Be Ground Into A Dry Peanut-sesame Powder
2 tbsp roasted peanuts
2 tbsp sesame seeds (til) , roasted
1 tbsp cumin seeds (jeera) , roasted

To Be Ground Into A Paste
6 cloves of garlic (lehsun)
12 mm ( 1/2") piece of ginger (adrak)
1/2 cup chopped onions
1 cup chopped tomatoes
3 tbsp grated coconut
  1. Wash and slit the green chillies. Remove the seeds and fry in hot oil until they turn whitish in colour. Remove and keep aside.
  2. In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves.
  3. When the seeds crackle, add the paste and cook for 2 minutes. Add the turmeric powder, coriander-cumin seed powder, chilli powder and powdered peanut-sesame mixture. Cook over a medium flame, stirring continuously until the oil separates.
  4. Add 2 cups of water and tamarind pulp and bring it to a boil.
  5. Add the fried green chillies, coriander and salt and simmer until the gravy thickens.
  6. Serve hot.

RECIPE SOURCE : Swadisht SubzianBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Dals and More Dishes with Masoor

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.