Hyderabadi Mirchi Ka Salan

An authentic Hyderabadi recipe made of fried green chilies dunked in spicy, tangy, rich creamy sauce that is bursting with flavors & can be relished with biryani!



Banana peppers/Jalapeno chilies- 8-10
Onion- 1, finely chopped
Ginger-garlic paste- 1/2 tsp
Peanuts- 1/4 cup
Grated coconut – 1/2 cup
Sesame seeds- 1 tbsp
Jeera/cumin seeds- 1 tsp
Fenugreek seeds- 1 tsp
Peppercorns- 1 tsp
Turmeric powder- 1/4 tsp
Chili powder- 1 tsp
Coriander powder- 1 tsp
Tamarind paste- 2 tbsp
Mustard seeds- 1/2 tsp
Curry leaves- A sprig
Salt- To taste
Oil- As needed
Water- As needed

Dry roast the grated coconut and and peanuts. Once they are slightly browned, transfer to a plate and allow to cool. In the same pan, dry roast the sesame seeds, jeera, fenugreek seeds, and peppercorns till a nice aroma arises. Remove from flame and allow it to cool. Slit the chilies and remove the seeds, keeping the stem as is. Heat oil in the same pan and shallow fry the chilies until cooked. Transfer them into a plate. Add more oil in the same pan and saute the chopped onions. Add ginger-garlic paste and saute until the raw smell goes away. Add turmeric powder and salt. Mix well. Remove from flame. In a grinder, grind together all the roasted ingredients, the sauted onions, 1/2 cup of water and blend it to make a smooth creamy paste. Heat oil in the pan. Splutter mustard seeds and curry leaves. Add the remaining spice powders – chili powder and coriander powder and mix well. Add the tamarind paste along with the prepared creamy masasla and 1 cup of water, and bring it to boil. Once the gravy thickens, add the roasted chilies and mix well. Cook on medium flame until the chilies become soft. Remove from flame and serve as a side dish with biryani of your choice.

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