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Hyderabadi Mirchi Ka Salan Recipe, How To Make Mirchi Ka Salan

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Hyderabadi Mirchi ka Salan- Stuffed jalapeno’s in a tangy coconut,cashew and sesame sauce

Mirchi Ka Salan is a very popular Hyderabadi dish. This spicy tangy chili gravy is usually served with Biryani along with some raita and salad.Big and less spicy green chilies are shallow fried and then simmered in a delicious creamy gravy.
The tangy gravy is made with roasted peanuts ,sesame seeds, coconut and tamrind along with the basic spices.
The gravy may be thin aur thick depending on the dish you want to serve with. If you are serving with rice or Biryani then make the gravy thin. If you are serving mirchi ka salan with roti or Paratha’s then make it thick.
You can also try these delicious chili recipe-

hyderabadi mirchi ka salan

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3.50 from 4 votes

Hyderabadi Mirchi Ka Salan

Stuffed jalapeno’s  in a tangy coconut,cashew and sesame sauce

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: Hyderabadi Cuisine
Keyword: mirchi, mirchi ka salan, salan
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 8 Jalapeno's
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/2 tsp Mustard Seeds / Rai *
  • 2 tbsp Tamarind / Imli pulp
  • 2 tbsp Cooking Oil
  • 1/2 tsp Salt / Namak

For Making The Paste

  • 1/2 cup Fresh Coconut, Grated
  • 2 tbsp sesame seeds /til
  • 2.5 tbsp Cashew Nuts / Kaju
  • 1 tsp Ginger / Adrak
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1 tbsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Salt / Namak

Instructions

To make Paste

  • Soak cashew ( or use peanuts,I personally like the taste of cashews in this) and sesame in water for 15 minutes then grind with coconut and 2 tbls water ,make a paste  then add all other ingredients( for paste) and grind again with little water.take out in a bowl

  • Slit chilies and remove the seeds.Stuff chillies with masala ( approx.1 t.s in each).

  • Heat  3 tbls oil in a pan ,stir fry chillies for 1 minute ,remove and keep aside Now add cumin and mustard  in this pan,when start crackling ,add tamarind paste and stir fry for few seconds .

  • Add the  remaining masala, fry for few seconds and add 1 and 1/4 cup of water. Mix and let it boil  for 2 minutes on low heat.

  • Now add chillies, cover and cook for  2 minutes.

  • Mirchi ka salan is ready to serve

  • serving suggestions-best with biryani and paratha’s or as a side dish .

Comments

  1. Ranga says

    Tried this for the first time and was a hit…! I just doubled the qty and was perfect, added few curry leaves as well,,, Will try other recipes as well..

  3. Nayana Shetti says

    HI mayeeka..Great!!.. seems so tempting..
    you have a wonderful collection of recipes.. Happy to follow you:)

  5. Nisha says

    zabardast. i'm gonna try making this. especially after i tried your cabbage muthia, i like your taste & look forward to trying out your recipes 🙂

  7. themustardseed says

    This is totally mouthwatering! I love the idea of cashews in it. You have delicious recipes here. I enjoyed exploring!

  9. Kanchan says

    Never tried this at home .. but love the restaurant style, and yours look quite same 🙂

  13. Renuka says

    so delicious.. I've been looking for this recipe for so long.. thanks for sharing..

  20. sangeetha says

    wow…very interesting n mouth watering curry….would love to give it a try…thanks for sharing!!

  22. R says

    this is my fav dish w/biryani. looks really delicious.

  24. khushi says

    delicious!! and the pic looks so inviting….need to find the chilly asap

  26. ANU says

    wow this is making my mouth water…yum yum and spicy..hv to try this….nice click

  27. Roshni says

    we had this in a hyderabadi restaurant a few years ago.. loved it. have to try making it.