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Hyderabadi mirchi ka salan served in a ceramic dish
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5 from 2 votes

Hyderabadi Mirchi Ka Salan

Mirchi ka salan is a classic side dish for biryani from Hyderabad cuisine. Mirchi means chili and salan means a thin gravy often served with rice. Here green chilies are cooked in a a thin gravy or curry with peanuts, sesame seeds, coconuts and few other Indian spices.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian
Keyword: mirchi ka salan
Servings: 3 servings
Calories: 180kcal
Author: Harini


For Salan Gravy

  • 7 chili peppers less spicy variety
  • 1 teaspoon cumin seeds
  • 1 teaspoon nigella seeds
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon coriander powder
  • 1 tablespoon thick tamarind pulp
  • 1/2 teaspoon turmeric powder
  • 10-12 curry leaves
  • 1/4 teaspoon methi seeds
  • Salt
  • 3 teaspoons oil more to fry chili peppers

For dry spice powder:

  • 2 tablespoons peanuts
  • 2 tablespoons white sesame seeds
  • 2 teaspoons cumin seeds

For Spice paste

  • 1 onion
  • 1 tomato
  • 1/2 inch ginger peeled
  • 2 cloves garlic peeled
  • 3 tablespoons grated coconut


  • Wash and cut the banana peppers into long strips, you can discard the stem if you prefer.
  • Heat the oil and for the cut chilies until they wilt and shrink. Keep aside.
  • Heat a pan and dry roast sesame seeds, cumin seeds and peanuts until nice aroma wafts out. Cool and powder.
  • Take onion, tomato, 3 tablespoons grated coconut, 1/2 inch ginger,2-3 cloves garlic in a mixer jar. Grind to a smooth paste with little water.
  • Heat a pan with 3 teaspoons oil in medium heat. Add mustard seeds, methi seeds, cumin seeds, nigella seeds and fry for a minute. Also add curry leaves and fry.
  • Now add the ground spice paste and mix well. Next add coriander powder, turmeric powder, peanut-sesame powder and mix well.
  • now add salt and saute well till the masala leaves out oil
  • Add around 1.5 cups of water and mix well. Add the tamarind paste and mix well. Cook till the salan boils and reduces a bit in volume. You can keep the consistency as per your preference by adding more water if needed.
  • Finally add the fried chilies and toss gently. Simmer for 2 minutes. Serve mirchi ka salan hot with biryani or rice.


1. You can increase coconut by 1 more tablespoon to reduce the spice level.
2. If you want to make a thinner gravy add 2 cups water.


Serving: 3servings | Calories: 180kcal | Carbohydrates: 12g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Sodium: 13mg | Potassium: 310mg | Fiber: 4g | Sugar: 4g | Vitamin A: 793IU | Vitamin C: 76mg | Calcium: 108mg | Iron: 3mg