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Mirch Ka Salan

Snigdha's picture
Mirch Ka Salan, a typical Hyderabadi dish is served as a Side-dish with Biryani/Pulao. Mirch Ka Salan is a thick gravy with a tangy taste and made with long Indian green chillies. As the chillies are de-seeded and initially boiled in hot water and later simmered in the gravy, they transfer a wonderful flavor to the gravy and yet do not make it overpoweringly hot.
  Green chilies 10
  Groundnuts 1⁄2 Cup (8 tbs)
  Til 1 Teaspoon
  Tamarind/1/4 teaspoon tamarind paste 1 Small
  Onion 1
  Garam masala powder 1⁄2 Teaspoon
  Coriander powder 1 1⁄2 Teaspoon
  Cumin seeds 1 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Turmeric powder 2 Pinch
  Cilantro sprigs 12
  Salt To Taste
  Chili powder To Taste

Heat 2 tbs oil in a skillet. Add julienned onions and fry well. Once the onions start changing color, add chopped cilantro and mix well. Remove from stove. Keep aside.

Roast groundnuts and sesame seeds until light brown and keep aside.

Grind fried onion-cilantro mix, roasted groundnuts-sesame seeds,half tsp of cumin seeds and tamarind paste into a smooth paste(masala). Add a cup of water and grind until smooth. Keep aside.

Slit the green chillies in the middle, remove all seeds and boil in hot water for 4-5 minutes. Drain and keep aside.

Heat 2 tbs oil in a skillet. Add mustard seeds and allow them to splutter. Add the other half tsp of cumin seeds. Add the ground masala.

Add the boiled chillies. Add garam masala, dhaniya powder, salt and chilly powder. Mix well. Add a cup of water.Cover and cook on low flame for about 7-10 minutes. Remove lid, stir and continue cooking until gravy thickens slightly or reaches desired consistency.

Serve Hot with Biryani or Pulao.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

Rate It

Your rating: None
Average: 4.1 (8 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 104 Calories from Fat 60

% Daily Value*

Total Fat 7 g11%

Saturated Fat 0.95 g4.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 86.7 mg3.6%

Total Carbohydrates 8 g2.7%

Dietary Fiber 2.7 g10.7%

Sugars 2.7 g

Protein 4 g9%

Vitamin A 10.7% Vitamin C 72.8%

Calcium 5.5% Iron 10.7%

*Based on a 2000 Calorie diet


vandana's picture
yummy the traditional hyderabadi favorite. Looks absolutely delicious snigdha
Snigdha's picture
Thank you Vandana.
veg.foodie's picture
Hi!!! another great recipe and a great find for me... I love pulao and biriyani, veg of course. The gravy in the picture looks much more than the ingredients here... the base is made with the groundnuts and tamarind paste right? thanks for sharing this recipe. Could you please post a nice veg biriyani recipe. I really want to prepare it but i wanna tried and tested formula :D
Snigdha's picture
Hi Veg Foodie, Thank you for the lovely compliment. Yes, the base is made with groundnuts and tamarind paste. I have posted 'Veg Biryani' in this website. Here is the link
Gadget.Lady's picture
Hey Snigdha.. sounds like a yummy-spicy treat.. I did splurge on a complete Hyderabadi dinner once at an indian restaurant and wat impressed me more ws the temptin flavor of spices - yum! however, the spice factor was quite high - me usually keep it low.. have heard that mustard oil is used in hyderabadi cuisine.. is it so?
Snigdha's picture
Mustard Oil is used not only in Hyderabadi cuisine but also in Indian cuisine for its flavor. However most people resort to using vegetable/sunflower/groundnut oil as Mustard Oil is not very easily available.
ifoodiee's picture
I love the the fact that this dish is spicy!!!,,Have always wanted to get my hands on this recipe;-)..thanks there any specific chili that we have to use or is it ok to use what is available as long as it is as spicy as the green chili?
Snigdha's picture
Thank you ifoodiee. I usually use the long fat green chillies avaialable in Indian grocery stores. Sometime I also substitute the chillies with Green Bell peppers/Capsicum and it tastes justs as good!
ifoodiee's picture
Thanks Snigdha:-) ...
smk's picture
Hi, When you use green peppers do you boil them as well before putting them in the curry? Thanks.
Snigdha's picture
That's a good question. When using green chillies, I boil them so as to get rid of the spice/hot flavor but if your are using green bell peppers, then do not boil them as they will get mushy, instead add them to the masala, cover and cook until they turn tender.
vani k's picture
Hi Snigdtha, Thanks, it tastes really good I think need to have atleast 3 big onions for the gravy to come out well.
vikas.kumar's picture
am trying your recipe today...will let you know how it turned out.
Mirch Ka Salan Recipe