Main Menu

Mirchi Ka Salan ( మిర్చి కా సలాన్, மிர்ச்சி க சலான், मिर्ची का सलान)

mirchi ka salan

Mirchi Ka Salan ( మిర్చి కా సలాన్, மிர்ச்சி க சலான், मिर्ची का सालन )

Chili pepper curry with peanut/sesame/coconut gravy. A great classic of Hyderabadi cuisine.

Regional Dish: Andhra Pradesh;  Tamilnadu;  North India;  South India.

Cuisine Style: Andhra Pradesh | Preparation Time : 15 minutes | Cooking Time: 15 minutes | Take with roti | Type curry | Shelf Life: 1 day.

Appx. Nutritional Values: Calories (675 Kcal), Carbohydrates (85.2 g), Protein (15.3 g), Fat (37.4 g).


  • Fresh big (medium thick) green chilies    250 gms
  • Mustard seeds    1 tsp
  • Kalonjee (onion seeds)   1/2 tbs
  • Fenugreek seeds    1/2 tsp
  • Tamarind pulp (ie soaked in water)    1 small cup
  • Curry leaves   15
  • Fresh chopped coriander     1/2 cup
  • Ginger garlic paste     big tbsp
  • Salt  according to taste
  • Red chili powder    1/2 tsp
  • Turmeric powder    3/4 tsp
  • Coriander powder    1 tbs
  • Garam masala powder   1 tsp
  • Jeera powder     1 tbs spoon
  • Til (sesame seeds)   3/4 cup
  • Ground nut (phalli)    1/2 cup
  • Fresh coconut grated   1 cup
  • Water     2 cups
  • Oil or ghee    1 1/2 cup


1. Wash and cut the green chilies into 1 inch or little bigger pieces diagonally that is in diamond shape or ordinary shape, do not de
seed the chilies.
2. Add curry leaves to the chilies and keep aside.
3. Grind sesame seeds, ground nuts and coconut into fine paste and keep aside.
4. Heat oil or ghee in a fat bottom vessel, add mustard seeds, kalonjee and fenugreek seeds and saute for some time.
5. Add the chilies and curry leaves, see that the chilies are well soaked in oil.
6. If the oil seems to be less add some more oil and saute the chilies for few seconds and then add ginger garlic paste and keep stirring for 2 minutes.
7. Add chili powder, turmeric powder, jeera powder, coriander powder, garam masala powder and salt according to taste and saute for 2 minutes.
8. Add the grounded paste (sesame seeds, coconut, ground nuts) and saute continuously so that the chilies are well coated with the paste and add 1 1/2 cup of water and keep stirring. (See that you don’t put lots of water and make the gravy very thin and watery. Gravy should be thick).
9. When the oil comes on top and the chilies are almost tender add the tamarind pulp (that is tamarind soaked in water for sometime), according to taste that is how sour you want and cook for 5 minutes and take out of flame. And garnish with fresh chopped coriander.


Other v ariants / Cuisine Style : None

, , , , , ,

No comments yet.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.