Mirchi Ka Salan is a classic Hyderabadi side dish made with large green chillies simmered in a rich, nutty gravy of peanuts, sesame seeds, coconut, and tamarind. Traditionally served as an accompaniment to Hyderabadi Biryani, this curry adds a flavourful punch with its perfect balance of heat, spice, and tanginess. Despite its fiery name, the chillies used are usually mild and soaked in a luscious gravy that tones down the spice, making it enjoyable for all.
Whether you’re making a festive meal or exploring Nawabi cuisine, this authentic Hyderabadi mirchi curry will elevate your menu. It pairs beautifully with biryani, steamed rice, or even rotis.
What is Mirchi Ka Salan?
“Mirchi” means chilli, and “Salan” refers to curry in Urdu. Despite the name, the dish is not overly spicy, as it uses large, mild green chillies (like banana peppers) that are sautéed and simmered in a flavourful base.
Key Ingredients
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Green chillies – Mild and slit lengthwise
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Peanuts, sesame seeds, and coconut – Dry roasted and ground into a creamy paste
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Tamarind pulp – Adds tanginess to balance the richness
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Onions and garlic – For a savoury base
This combination gives the curry its signature creamy texture with nutty and tangy undertones.
How to Serve Mirchi Ka Salan
Mirchi Ka Salan is traditionally served with:
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Hyderabadi Dum Biryani – The perfect pairing
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Steamed rice – For a simpler meal
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Chapati or paratha – As a flavourful side dish
It adds a spicy, tangy contrast to rich main courses, enhancing the overall meal.
Why You’ll Love It
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Perfect blend of spice, tang, and nuttiness
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A unique addition to Indian curry recipes
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Vegan and gluten-free when made with oil
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Great way to use up large green chillies
Cooking Tips
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Use mild green chillies to avoid excessive heat.
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Roast the peanuts, sesame, and coconut well for a deep, nutty flavour.
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Let the curry simmer on low to allow the flavours to meld beautifully.
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Mirchi Ka Salan
Equipment
- 1 Pan
- 1 Mixie
Ingredients
To make Masala
- 2 tbsp Sesame seeds
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 3 tbsp Raw Groundnut
- 2 tbsp Dry coconut
- 1 inch Ginger
- 6 cloves Garlic
Other Ingredients
- 5 no Big green chillies
- 1 no Onion
- 1 tsp turmeric powder
- small gooseberry size Tamarind
- To taste Salt
To temper
- 2 tbsp Oil
- 1 tsp Mustard
- few Curry leaves
Instructions
Prepare the Green Chillies
- Wash and pat dry the green chillies. Slit them lengthwise without cutting all the way through. Carefully remove the seeds to reduce heat.
Sauté the Chillies
- Heat a little oil in a pan and sauté the green chillies until they turn soft and slightly blistered. Set aside.
Make the Masala Paste
- In a dry pan, roast sesame seeds, coriander seeds, cumin seeds, raw peanuts, and dry coconut until aromatic.
- Allow the mixture to cool, then grind it to a smooth paste along with ginger, garlic, and a little water. Keep the masala paste ready.
Prepare the Gravy Base
- Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds.
- Add chopped onions and sauté until they turn light golden brown.
Cook the Masala
- Add the prepared masala paste to the onions. Mix in turmeric powder and salt. Stir well and cook until the oil starts to separate slightly.
Add Tamarind & Simmer
- Pour in the tamarind extract and enough water to make a medium-thick gravy. Bring it to a boil and let it simmer until the raw smell disappears and the gravy thickens.
Finish & Serve
- Add the sautéed green chillies back into the gravy. Cook for a few more minutes to allow the flavours to blend.
- Transfer the curry to a serving bowl and serve hot with biryani, rice, or roti.
INSTRUCTIONS
Prepare the Green Chillies
- Wash and pat dry the green chillies. Slit them lengthwise without cutting all the way through. Carefully remove the seeds to reduce heat.
Sauté the Chillies
- Heat a little oil in a pan and sauté the green chillies until they turn soft and slightly blistered. Set aside.
Make the Masala Paste
- In a dry pan, roast sesame seeds, coriander seeds, cumin seeds, raw peanuts, and dry coconut until aromatic.
- Allow the mixture to cool, then grind it to a smooth paste along with ginger, garlic, and a little water. Keep the masala paste ready.
- Keep the masala paste ready.
Prepare the Gravy Base
- Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds.
Add chopped onions and sauté until they turn light golden brown.
Cook the Masala
- Add the prepared masala paste to the onions. Mix in turmeric powder and salt. Stir well and cook until the oil starts to separate slightly.
Add Tamarind & Simmer
- Pour in the tamarind extract and enough water to make a medium-thick gravy. Bring it to a boil and let it simmer until the raw smell disappears and the gravy thickens.
Finish & Serve
- Add the sautéed green chillies back into the gravy. Cook for a few more minutes to allow the flavors to blend.
- Transfer the curry to a serving bowl and serve hot with biryani, rice, or roti.
Mirchi Ka Salan is more than just a side dish—it’s an essential part of Hyderabadi cuisine that showcases the richness of traditional Indian cooking. Whether you’re hosting a special dinner or exploring regional recipes, this Hyderabadi chilli curry will surely impress your guests.
