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Recipe: Hyderabadi Mirchi ka Salan

By Asiya Subhani
September 07, 2015 18:10 IST
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Rediff reader Asiya Subhani shares a traditional Hyderabadi recipe with us. You can share yours too!

The Hyderabadi Mirchi ka Salan is a thick gravy made from a paste of roasted coconut, peanuts, sesame seeds, cumin seeds and mustard seeds.

It goes well with biryani, especially with chicken or mutton biryani, says Asiya Subhani.

Here's the recipe:

Hyderabadi Mirchi Ka Salan 

Hyderabadi Mirchi ka Salan

Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes


  • 100 gms long and thick green chillies
  • 1/2 tsp turmeric powder
  • 2 tsp ginger garlic paste
  • 1 lemon sized tamarind extracted pulp
  • 1 tomato cut into two halves
  • 1 tsp mustard seeds
  • 1 tsp kalonji seeds(onion seeds)
  • 1 tsp fenugreek seeds(methi seeds)
  • 4 tbsp oil
  • Salt to taste

For the masala

  • 1 tbsp dry coconut
  • 1 tbsp peanuts
  • 1 tbsp sesame seeds
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 medium sized onion thickly chopped


  • Heat a pan, dry roast each of these separately -- coconut, peanuts, sesame seeds, cumin seeds and coriander seeds and keep aside.
  • In the same pan, add sliced onions, smear oil and roast for about two minutes.
  • Allow all the ingredients to cool and blend them together into a fine paste.
  • Add salt and turmeric powder to this paste and keep it aside.
  • Heat a pan, add oil, kalonji seeds, methi seeds, mustard seeds. When they crackle, add green chillies.
  • Cover the lid and cook for about five minutes.
  • Lift up the lid, stir and cook for another five minutes on a medium flame.
  • Remove the chillies from the oil and keep them aside.
  • Add ginger-garlic paste, stir for few minutes and add masala paste.
  • Cook until oil appears at the sides of the pan.
  • Add tamarind extracted pulp and stir well.
  • Add one sliced tomato.
  • Add some water and salt, if required.
  • Add fried green chillies into the curry and let it simmer for about 10 to 15 minutes.
  • When you see oil leaving the sides of the pan, switch off the flame.
  • Serve hot with biryani or roti.


  • When you're cooking masala, keep stirring and make sure it does not stick to the bottom.
  • The green chillies can also be shallow fried in oil to make mirchi ka salan.
  • If you find the gravy to be tangy, you may even add a pinch of sugar.

Photographs: Courtesy Asiya Subhani

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Asiya Subhani