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You are here: Home / Gravy Vegetarian Side Dishes / Mirchi Ka Salan – Hyderabadi Mirchi Ka Salan Recipe

Mirchi Ka Salan – Hyderabadi Mirchi Ka Salan Recipe

February 18, 2020 22 Comments

Update: I have tried a few different versions after posting this and now have an updated better Recipe for Mirchi Ka Salan. Do check that instead. Thanks!

It’s been a while since I sent in anything for RCI – Regional Cuisine of India. I especially enjoy this event since it calls for a lot of experimenting and exposure to recipes that I haven’t tried or tasted before from regions all over India. Some of favourites range quite a bit, starting from the Saarina Pudi I made for RCI – Karnataka to Bihari Shahi Paneer to Gujarati Khattay Aloo, all are recipes that soon became occasionals in my kitchen, not to mention the absolute ball I had during RCI – Kerala.

Mirchi ka Salan is a typical Hyderabadi dish that’s made with chillies and masala to serve with Biryani. Mirchi ka Salan really elevates the taste of the Biryani to the next level, especially for Hyderabadi-style Biryani recipes. 

Mirchi Ka Salan-Hyderabadi Mirchi Ka Salan Recipe

Mirchi Ka Salan (phone pic, so please excuse!)

Bhavnagri Chillies

This time’s RCI is featuring Authentic Hyderabadi Cuisine. Ahh, Hyderabad! In my two and a half years in the city, I have tasted a bunch of authentic dishes like Dum Biriyani, Bagara Baingan, Do pyaaza, Rawgani Roti, Mirchi ka salan, Double ka meetha and a lot more. I personally didn’t like Qubani ka meetha and haleem.

Of all these dishes, Mirchi Ka Salan is my absolute favourite. It adds a wonderful flavour as a side dish to Biriyani. RCI this month gave me a good excuse to try it out myself. The process is slightly time-consuming since the dish is based on the traditional slow cooking method. Its definitely worth it though!

Hyderabadi Mirchi Ka Salan Recipe
Recipe source here.
Serves 4
Ingredients:

2 cups long green chillies (bhavnagri chillies) or capsicum, cut into thick strips
1 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/4 teaspoon fenugreek (methi/uluva) seeds
1/4 teaspoon nigella seeds (kalonji/karum jeerakam)
1/4 teaspoon turmeric powder
1 tbsp coriander (malli) seeds
1 tbsp jeera (jeerakam)
2 teaspoons red chilli powder
1 tablespoon tamarind pulp/paste
5 tablespoons oil
A few curry leaves
Salt to taste
To be roasted dry and ground into powder:
2 tablespoons peanuts
2 tablespoons sesame seeds (til/ellu)
1 tablespoon cumin seeds
To be ground into paste:

6 cloves garlic
1/2 inch piece ginger
1/2 cup onions, chopped
1 cup tomatoes, chopped
3 tablespoons fresh grated coconut

How to Make Hyderabadi Mirchi ka Salan:
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 and 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 water and tamarind pulp and bring it to a boil.

5. Add the fried green chillies and salt and simmer until the gravy thickens. This takes a good 20-25 minutes. 

Serve Mirchi ka Salan with Biryani and Raita.

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By nags Filed Under: Gravy Vegetarian Side Dishes, Uncategorized

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Comments

  1. Abhi

    December 27, 2010 at 8:14 pm

    have tried this couple of times. Comes out really yummy! thanks

    Reply
  2. Anonymous

    June 13, 2010 at 8:14 pm

    This is identical to Tarla dalal's recipe (in the same order and sequence!)as it appears in her book 'rotis and subzis'.It is a good recipe though!

    Reply
  3. Jayashree

    April 1, 2010 at 1:41 pm

    That's a lo….ng list of ingredients, but the end result sure looks absolutely worth it.

    Reply
  4. Sunshine

    November 5, 2009 at 6:49 pm

    Okay, so the previous comment needs to be delelted, as it was posted in a haste. Am terribly sorry for that.

    Thanks.

    Reply
  5. Sunshine

    November 5, 2009 at 6:44 pm

    Your mirchi ka salan looks remarkably similar to a previously posted one at:
    http://jalepenos.blogspot.com/2007/05/namaskaaram.html

    And was submitted for a contest without acknowledging the original blogger. Good going!

    Reply
  6. Nags

    November 6, 2009 at 1:59 am

    Sunshine – two things:

    1. take some time before blaming people. it saves you an apology, which atleast to me, are valuable.

    2. please learn how to delete comments. it could be very useful in future. and no, i am not going to do it for you.

    Reply
  7. D.Lalitha Rao

    August 1, 2009 at 8:38 am

    The recipe certainly seems delicious but I would like to point out that dhania and coriander are the same item, dhania being the hindi word.Perhaps you could clarify this for your readers.

    Reply
  8. Mona

    September 26, 2008 at 1:53 pm

    Nags, Mirchi Ka Salan is my favorite, especially along with some Mutton Biryani, Yumm-O!
    It looks fantastic, Thanks for sending the entry!

    Reply
  9. Mallika

    September 21, 2008 at 6:01 pm

    This looks delicious. I’m been looking around for those non chilli fat green chillies.

    Reply
  10. Kitchen Flavours

    September 15, 2008 at 9:08 am

    Mirchi Ka Salan looks divine. Need i have to say anything more…

    Reply
  11. Jayashree

    September 15, 2008 at 5:26 am

    That’s a lo….ng list of ingredients, but the end result sure looks absolutely worth it.

    Reply
  12. Sonu

    September 15, 2008 at 5:12 am

    ur mirchi salan looks so yummy…! never have had it before. And Nags, I wonder u know abt our Bhavnagari mirchi…u must have good info about my region Gujarat:)
    Will try sometime ur version of Mirchi Salan.

    Reply
  13. notyet100

    September 15, 2008 at 12:17 am

    even i luv mirchi salan,..ur version looks yum,..

    Reply
  14. Cham

    September 14, 2008 at 10:17 pm

    Love anything fiery, very tempting ur curry 🙂

    Reply
  15. Nags

    September 15, 2008 at 5:29 am

    Sonu – I have very limited knowledge for now, but plan to expand it 🙂 So i look up original names of vegetables and spices whenever i cook with them. Kalonji is something i tried for the first time, in this recipe!

    Reply
  16. RAKS KITCHEN

    September 15, 2008 at 4:33 am

    Whoa,looks gud….nice entry for the event:)
    I used Amul butter to make ghee,which I think is salted butter….Even the golden churn Australian butter which I told you is salted butter only;D

    Reply
  17. Happy Cook

    September 14, 2008 at 5:11 pm

    I have never had this side dish, but it looks mouth watering.Love the colour too

    Reply
  18. sra

    September 14, 2008 at 4:25 pm

    You didn’t like haleem and Qubani ka Meetha? It’s Ramzan time now and people are making a killing shipping them everywhere!!!

    Reply
  19. Divya

    September 14, 2008 at 3:21 pm

    Very nice, spicy food is the way to go!

    Reply
  20. Vij

    September 14, 2008 at 1:28 pm

    yum yum yum!!!! :-))) i love this…briyani n mirchi ka salan goddd!! heavenly combo!! urs looks awesome

    Reply
  21. Divya Vikram

    September 14, 2008 at 8:59 pm

    looks just delicious..

    Reply
  22. FoodyGuru (Srimathi)

    September 14, 2008 at 3:13 pm

    Hey Nags,

    I love this side dish. Your photos have justified the essence of mrichi ka salam. Will give your recipe a try.

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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