Hyderabadi mirchi ka salan / Curried chillies in a nutty sauce
Recipe type: Main
Cuisine: Indian (Hyderabadi)
Prep time: 
Cook time: 
Total time: 
Serves: 4
Mirchi ka salan or curried chillies in a nutty sauce is one of the classic dish from Hyderabad and over the years it has become our family favourite too.
  • Green chillies : 250 g
Tempering the oil
  • Cumin seeds: 2½ tsp
  • Curry leaves : few
  • Mustard seeds: ½ tsp
  • Nigella seeds: ⅓ tsp
  • Fenugreek seeds: ⅛ tsp
Spice mix / Masala dry
  • Poppy seeds : 1 tbsp
  • White Sesame Seeds :2 tbsp
  • Groundnuts / peanuts : ½ cup
  • Freshly scraped Coconut : ¾ cup
  • Dry roasted Coriander seed : 1 tsp
  • Cumin seeds: 1½ tsp
  • Dried and crushed curry leaves : 1 tsp
Gravy / sauce
  • Vegetable oil : 2-3 tbsp
  • Onions – 2, large,
  • Ginger garlic paste:2 tsp
  • Turmeric powder– ½ tsp
  • Cilantro / coriander leaves – 3 tbsp, finely chopped
  • Thick tamarind pulp – 3 tbsp
  • Salt to taste
  1. Wash the green chillies (you will easily spot it in local market in South India), leave the stalk intact and pat them dry.
  2. Slit down the middle to top and discard the seeds with the help of a spoon. These tiny seeds of chillies are real cause of the spiciness.
  3. Since this recipe consumes lots of time, so try to do some time management.
  4. Heat a tawa or griddle and dry roast the scraped coconut, sesame seeds, poppy seeds, peanuts, coriander seeds and cumin seeds, all separately.
  5. While this is going on, heat another pan and roast the sliced onions till they turn brown. Add a pinch of salt to quicken the process of browning.
  6. Grind the roasted coconut, sesame, poppy seeds, peanuts, coriander seeds and cumin seeds all separately in a small masala grinder / mixer. Keep it aside.
  7. Grind the roasted onions (remember to cool it before putting in a mixer) to a fine and smooth puree.
  8. Now heat some oil in a pan up to smoking hot and add the chillies carefully. As soon as the chillies comes in contact with hot oil, blister will form on its surface.
  9. Lightly toss the chillies in hot oil and with the help of a slotted spoon, take them out and drain on a tissue paper.
  10. To the same oil add the spices meant for tempering and let them splutter for few seconds.
  11. Add the pureed onion and mix it well, so that the roasted onion can absorb the flavour of spices.
  12. Fry for some time on a low heat and add next the ginger garlic paste. Let it fry for couple of minute.
  13. Next add the coconut paste, freshly ground sesame powder, poppy-seed powder, peanut and stir fry for few more minutes until the oil separates out.
  14. Add the red chilli powder, turmeric powder and a pinch of salt. Stir fry it for few more minute until the rawness of peanut and coconut disappear.
  15. Add the cumin, dried curry leaves and coriander powder and mix well.
  16. Add around 3 cups of water and the diluted tamarind pulp. Mix thoroughly, gently add the tossed green chillies to it , stir it and cover, simmer it for 20 minutes till done.
  17. At the end chillies should be soft, intact and well absorbed in the creamy masala gravy.
  18. Serve the hot mirchi ka salan with Hyderabadi biryani, the best accompaniment it can get.
  19. Nevertheless it taste good with steamed rice or plain roti / paratha.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/hyderabadi-mirchi-ka-salan/