Mirchi Ka Salan

The Hyderabadi cuisine is very popular for dishes like Baigara Baingan,Dum Biryani , Khabuli and Mirchi Ka Salan. Having lived there for a decent part of my life, I can eat any amount of gravy curries and the strong Biryanis.
Mirchi Ka Salan can sound like a hot and spicy dish. While you can make your tongue burn with spiciness you can also make a mild version of it without losing the inherent taste of the Mirchi.
It is best served with Biryani or Roti.


10 Jalapeno Peppers
1/2 cup Sesame Seeds
1/2 cup Peanuts
1 tsp Coriander Seeds
Fresh Coconut - 1 cup
1/2 cup Vegetable/Canola Oil
2 Big Yellow Onions, sliced into semi circular rings
2 tsp Ginger Garlic paste
1 1/2 tsp Red chilli Powder
1/2 tsp Turmeric
1/4 cup Fresh chopped Coriander
1/4 cup thick Tamarind Pulp; I like to microwave for 3-4 min and then let it sit for 15 min to get a thick pulp
2 tsp Cumin Seeds
8 - 10 Curry Leaves
1/2 tsp Mustard seeds
1/4 tsp Fenugreek Seeds

  • Slit the chillies in half vertically. If you dont want the dish to be to spicy, scrape all the seeds from the chillies.
  • Do not take the stems out
  • Dry roast the peanuts, sesame seeds, coriander seeds, cumin seeds separately, until it is slightly browned or changes color to a more dark version
  • Once the spices are done, cool them off and rub the skin of the peanuts
  • Blend the Peanuts, Sesame Seeds, and the fresh grated coconut. It does not become a powder but will be a smooth paste
  • Blend the coriander seeds and cumin seeds separately to make a fine powder(You can always use coriander cumin powder)
  • In a pan, roast the onions till brown. Once they are soft, keep them aside and let them cool.
  • Once it is cooled down, blend them into a puree
  • Heat the oil in a wok.Add the chillies and fry them till the skin has blisters.
  • Remove the chillies and place them on a plate with a paper napkin to remove any excess oil
  • In the same wok, add the cumin seeds, mustard seeds, curry leaves, and fenugreek seeds.
  • Add the pureed Onion and cover the lid.
  • Cook for a minute; Add ginger garlic paste and cook for 3-4 min
  • Add the coconut, peanut and sesame paste and cook unti you can see the oil separate on the top
  • Stir in the Red Chilli powder, Salt and Turmeric well
  • Continue to cook until the raw smell of peanuts goes away
  • Then add the Coriander seeds & cumin seeds powder
  • Add the chopped coriander until well combined
  • Add 4 cups of water and the tamarind pulp
  • Add the fried chillies and stir in well
  • Cover the lid and cook for about half hour until all the flavors are well absorbed
  • The oil should separate from the gravy
  • Serve it with Bagara Rice


Mona said...

I am glad you tried my recipe :) Looks delicious.

Torviewtoronto said...

delicious spicy chutney

Siri said...

I love your Bagara rice.. have bookmarked both..party yemanna unte surega try chesta... :-)...


Unknown said...

Sure a winner with rotis

Hari Chandana P said...

Perfect and tempting recipe.. yum yum yummm... !!
Indian Cuisine

chef and her kitchen said...

I love this...looks yumm

Indian Khana said...

Looks delish ..I made recently ..have to post too:)

Priya Suresh said...

Thats a rich and fingerlicking yummy mirchi ka salan, irresistible!

Suman Singh said...

I've heard abt this dish alot but never tasted it but this looks yummy!

Sensible Vegetarian said...

Looks so creamy and delicious.

AJ said...

Finger-licking good!!

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