Chillies, Curry

Mirchi ka salan

I made this today for the first time. I asked my mom how to make it and googled it and combined both of them and here is the end result. I made very less amount because i didn’t want to throw large amount of curry if it didn’t turn out good. It turned out really good and everyone loved it. Here goes the recipe:


4 medium thick green chillies (Slit them anad take out the seeds if you don’t want it to be too spicy but make sure it stay’s one piece)

1 small onion cut into chunks

2- 3 bite size pieces of coconut

1/4 tsp coriander seeds

1/4 tsp poppy seeds

1 tbsp tamarind paste

1 & 1/2 tsp peanut powder

1 & 1/2 tsp sesame powder

Chilli powder and salt according to your taste

1/4 tsp turmeric

1 tsp ginger garlic paste

1 cardamom

1 clove

1/4 inch cinnamon

1/4 tsp jeera

1 small red chilli

Mirchi ka salan
Mirchi ka salan


  • Heat 1 tbsp of oil
  • Fry onion, poppy seeds, coriander seeds, red chilli, cardamom, clove, cinnamon and coconut.
  • Fry until onion becomes little bit brown and grind everything into a paste.
  • Heat 4-5 tbsp oil.
  • Fry chillis two at a time and keep them aside.
  • Add jeera and above grinded paste.
  • Fry until raw smell goes.
  • Add ginger garlic paste.
  • Fry for a minute and add everything including chilli powder and salt.
  • Mix everything once, add tamarind and 5-6 tbsp of water.
  • Keep the lid on and let it come to a boil.
  • Add the green chillis.
  • Allow them to cook with lid on medium heat for 5-9 mts.
  • Mix every 2 mts.
  • After 9 mts remove the lid and add the water if  you think it is necessary. Don’t make it too watery. It should a thick gravy.
  • Enjoy with biryani, naan or paratha an plain rice.
  • We had ours with hot parathas.

This goes to mona’s RCI hyderabadi cusine:

6 thoughts on “Mirchi ka salan”

  1. Thanks cham and srivall. I have tasted mirchi ka salan only once in hyd and I vaguely remember how it tastes. I will try out the different recipes then decide which one i like best, right now this is by far the best.


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