• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Indian Cuisine » Hyderabadi

    Mirchi Ka Salan Recipe {Hyderabadi}

    Published: Sep 23, 2019 · Last Modified: Apr 24, 2020 by Kanan Patel / Leave a Comment

    Jump to Recipe Pin Recipe
    Mirchi Ka Salan Recipe {Hyderabadi} Pin

    The best, flavorful homemade Hyderabadi mirchi ka salan recipe! The chili peppers are browned then simmered right in the slightly tangy, moderately spiced, nutty gravy.

    This authentic Hyderabadi salan is best served with biryani (e.g. veg biryani, paneer biryani, baby potato biryani, kuska rice). This combo makes the perfect easy dinner!

    mirchi ka salan recipe

    What is Mirchi ka Salan?

    Mirchi ka salan is the traditional and one of the most popular Hyderabadi recipes. Here mirchi=chili peppers and salan=curry (which is mostly eaten with rice dish) in the Urdu language.

    This dish is prepared in weddings and special occasions as a side dish with aromatic biryani (mostly mutton biryani). But it pairs well with veg versions and even with pulao too. Eating salan with roti, paratha is very rare but can be eaten.

    The authentic salan gravy is mostly made with peanuts, sesame seeds, coconut, onion, and few spices. To get the tangy taste, tamarind paste is used.

    Controlling the heat (spice) level in Mirchi ka sala

    • Choose the chilies which are mild (not hot/spicy). E.g. poblano, anaheim peppers, ancho peppers, shishito peppers, wine mini sweet peppers. Or simply use the bell pepper cut into big strips. 
    • I have used shishito peppers. 
    • Always remove the seeds and veins of the chilies from inside. To do that slit the chilies in half and pull out all the seeds and veins. High recommend wearing gloves for doing this job.
    • Once done with the above step, soak chilies in salted water for 20 minutes to reduce the spice level even little more.
    • If you want to make a mild gravy then skip the dried red chilies in the gravy masala. 
    • Also, skip or reduce the addition of Kashmiri red chili powder in the salan gravy.
    how to make mirchi ka salan for biryani

    How to make Mirchi ka Salan?

    1) Make a slit in the chili pepper, remove the seeds and veins. Then soak into the salted water for 20 minutes. After that drain the water.
    chili peppers in salted water

    2) Now to make salan paste, add onion, ginger, and garlic in a pan on medium heat.
    saute onion, giner and garlic

    3) Keep stirring occasionally and keep cooking till onions become soft and translucent.
    onions are soft

    4) Then add rest of the paste ingredients (peanuts, sesame seeds, coconut, coriander seeds, cumin seeds, and dried red chili). 
    paste ingredients in a pan

    5) Keep stirring constantly and roast till you get nice aroma of the spices and peanuts will have a slight color change. Remove it to a bowl and let it cool down.
    dry roasted paste ingredients

    6) Then take into the grinder jar.
    roasted paste ingredients in a mixer jar

    7) And make a smooth paste by adding ½ cup of water.
    paste for salan gravy

    8) Now heat 1 tablespoon of oil in a pan on medium heat. Once hot add green chilies and fry till chilies till they get blisters from all the sides. Remove and keep it aside. It’s ok if they are not soft and tender yet. Remaining cooking will be done into the gravy.
    sauteeing chili peppers

    9) Now add remaining 2 tablespoons of oil in the same pan on medium heat. Once the oil is hot, add mustard seeds and let them splutter. Then add curry leaves and fry for 30 seconds.
    tempering of mustard seeds and curry leaves

    10) Add prepared paste and mix.
    adding prepared paste

    11) Add 2 cups of water to make a thin gravy.
    adding water for gravy, curry

    12) Add salt, red chili powder and turmeric powder. Mix well.
    adding red chili powder, turmeric powder

    13) Add tamarind paste and mix.
    adding tamarind paste

    14) Let the gravy simmer for 10 minutes on low heat. Do stir in between to make sure that it is not sticking to the pan. Also, add water id gravy becomes thick.
    simmering salan curry

    15) Then add sauteed peppers and again simmer for 5-6 minutes or till the peppers becomes soft and tender. Then turn off the stove.
    adding chilies to salan gravy

    Check out other Hyderabadi recipes
    Paneer 65 (a starter/appetizer) 
    Bagara baingan (it has something similar gravy to salan)

    hyderabadi mirchi ka salan recipe
    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    hyderabadi mirchi ka salan recipe
    Print Pin Save Saved!

    Mirchi Ka Salan Recipe {Hyderabadi}

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    The best, flavorful homemade Hyderabadi mirchi ka salan recipe! It is best served with biryani or pulao.
    Author: Kanan
    Course: Main Course
    Cuisine: Hyderabadi,Indian
    Calories: 149kcal
    Servings 6
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For onion-peanut-sesame paste:

    • ½ cup chopped onion
    • ½ inch Ginger chopped
    • 2-3 cloves Garlic chopped
    • 3 tablespoons Peanuts
    • 2 tablespoons Sesame seeds
    • 1 tablespoon Desiccated coconut
    • 1 tablespoon Coriander seeds (sabut dhaniya)
    • 1 teaspoon Cumin seeds
    • 1 Dried red chilies (*see notes)
    • ½ cup Water to grind

    For mirchi ka salan:

    • 8 Green chili peppers (**see notes)
    • 3 tablespoons Oil
    • ½ teaspoon Mustard seeds
    • 10-12 Curry leaves
    • 1 teaspoon Kashmiri red chili powder optional
    • ½ teaspoon Turmeric powder
    • Salt to taste
    • 2 cups Water or more as needed
    • 2 tablespoons Tamarind paste

    Instructions 

    Preparation and making paste:

    • Make a slit in the chili pepper, remove the seeds and veins.
    • Then soak into the salted water for 20 minutes. After that drain the water.
    • Now to make salan paste, add onion, ginger, and garlic in a pan on medium heat. Keep stirring occasionally and keep cooking till onions become soft and translucent.
    • Then add rest of the paste ingredients (peanuts, sesame seeds, coconut, coriander seeds, cumin seeds, and dried red chili).
    • Keep stirring constantly and roast till you get nice aroma of the spices and peanuts will have a slight color change. Remove it to a bowl and let it cool down.
    • Then take into the grinder jar and make a smooth paste by adding ½ cup of water.

    Making Mirchi ka Salan Recipe:

    • Heat 1 tablespoon of oil in a pan on medium heat. Once hot add green chilies and fry till chilies till they get blisters from all the sides. Remove and keep it aside. It’s ok if they are not soft and tender yet. Remaining cooking will be done into the gravy.
    • Now add remaining 2 tablespoons of oil in the same pan on medium heat.
    • Once the oil is hot, add mustard seeds and let them splutter.
    • Then add curry leaves and fry for 30 seconds.
    • Add prepared paste and mix.
    • Add 2 cups of water to make a thin gravy.
    • Add salt, red chili powder and turmeric powder. Mix well.
    • Add tamarind paste and mix.
    • Let the gravy simmer for 10 minutes on low heat. Do stir in between to make sure that it is not sticking to the pan. Also, add water id gravy becomes thick.
    • Then add sauteed peppers and again simmer for 5-6 minutes or till the peppers becomes soft and tender. Then turn off the stove.

    Notes

    * Dried red chili - If you want a less spicy (mild) taste of the gravy then skip it or use Kashmiri dried red chili.
    ** Green chili peppers - Use the mild verity. I have use shishito peppers. You can use poblano, anaheim peppers, ancho peppers, shishito peppers, wine mini sweet peppers, etc. Or use the bell pepper cut into big chunks or big slices.

    Nutrition

    Calories: 149kcal | Carbohydrates: 9.6g | Protein: 3.6g | Fat: 11.6g | Saturated Fat: 2.1g | Cholesterol: 0mg | Sodium: 783mg | Potassium: 116mg | Fiber: 4.3g | Sugar: 4.9g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

    Similar Recipes

    • Shahi Tukda
    • Kuska Rice Recipe (Plain Biryani)
    • Paneer 65 Recipe
    • Paneer Biryani Recipe
    163 shares
    • Facebook76
    • WhatsApp

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry