Hyderabadi Mirchi Ka Salan

Mirchi ka salan, a Hyderabadi popular recipe prepared with the base of coconut and peanut masala paste. The sautéed long green chili goes well with hot Briyani and roti. This spicy Hyderabadi Mirchi Ka Salan recipe needs little preparation time but the taste is worth it. It will enhance the taste of Briyani. 

Hyderabadi Mirchi Ka Salan

The long green chilies are a rich source of vitamin C and Iron. Addition of coconut and peanut will give a good fat and a rich taste to the recipe. And it contains lots of spices to improve the taste and the final consistency of Hyderabadi Mirchi Ka Salan should be thick to have a great taste.

Ingredients required are

  • Green chilies – 8 – 10 no’s long
  • Tomato – 1 cut into half
  • Ginger garlic paste – 2 tsp
  • Tamarind thick extracted – 5 tbsp
  • Turmeric powder – ½ tsp
  • Garam Masala – 1 tsp
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1 tsp
  • Finely chopped Coriander – A Handful
  • Curd – ¼ cup
  • Vegetable oil – 4 – 5 tbsp
  • Sugar or Jaggery for taste
  • Salt – as per taste
  • Water – 2 cups

Hyderabadi Mirchi Ka Salan

For Masala

  • Onion chopped – 1 medium size
  • Grated coconut – ¼ cup
  • Peanuts – ¼ cup
  • sesame seeds – 1 tbsp
  • cumin seeds – 1 tbsp
  • coriander seeds – 1 tbsp
  • Hing (asafoetida) – a pinch


Preparation time: 15 min    Cooking time: 25 min           serving size: 3 – 4 portions



  1. Lets first make the preparation for Masala – in a hot pan dry roast the grated coconut, peanuts till turn golden brown in color.
  2. Now add the remaining one by one, i.e the sesame seeds, cumin seeds, coriander seeds with the pinch of hing and roast it for a while, let it cool.
  3. In a hot pan add oil and add chopped onion till it gets soft.
  4. Once all the Masala ingredient is cooled, blend them into a fine paste and keep it aside.
  5. In a deep pan, add little oil and sauté deseeding green chili and keep it aside
  6. In the same pan add mustard and fenugreek let it splutter then add chopped tomato, ginger garlic paste and add all spice powder i.e turmeric powder, chili powder, garam masala and add a little water. Allow it to cook well for 2 minutes.
  7. Now add whisked curd, Tamarind paste, jaggery and salt as per requirement. Close it with lid and cook for 30min in slow flame.
  8. Finally, add sauté green chili, if you are  health conscious, you can add just raw long green chilies and let it cook for 5 minutes in medium flame
  9. Sprinkle with a handful of finely chopped coriander leaves
  10. Serve hot with   Briyani or  roti

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Zenith Editor

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9 thoughts on “Hyderabadi Mirchi Ka Salan

  • September 16, 2018 at 8:12 am

    I had my first Mirchi Ka Salan with naan roti at a restauran and it tasted amazing. Thank you for the easy recipe.

  • September 16, 2018 at 10:41 am

    A well-loved recipe that goes brilliantly with Hyderabadi biryani! Thanks for the share!
    #DeepTiesReads #MyFriendAlexa

  • September 16, 2018 at 10:50 am

    I love mirchi ka salan and always wanted to try making it. This looks like an easy recipe and I am trying it soon.

  • September 16, 2018 at 12:35 pm

    I always eat my biryani with Mirchi ka Salan when in Hyderabad. I miss it here in the North though. Everything here is either with paneer or dal! 😀

  • September 16, 2018 at 1:25 pm

    I have been dying to make mirch ka salan for years but never took the step because of the complicated steps. Your recipe seems so easy and now I am tempted to make it. Thank you for sharing

  • September 17, 2018 at 10:10 am

    I’ve had mirchi ka salan but never made it yet. The recipe looks easy. Shall definitely try it.


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