Mirch ka Salan

Mirch ka Salan means chilli curry. This curry is traditionally a Hyderabadi recipe, served with biryani or with just plain steamed rice. Sometimes I add a scoop of curd to the curry while cooking, which tastes well too. Deseed the chillies if you do not want them too hot.
Prep Time
15 Minutes
Cooking Time
30 Minutes
4-5 People
Green Chillies
Tamarind Paste
Ginger Garlic paste
Coriander Cumin Powder
Chilli Powder
Salt & Jaggery
Curry Leaves
1 Small
½ Tsp.
1 Tsp.
½ Tsp.
½ Tsp.
To Taste
A few
To Grind
Roasted Peanuts
Roasted Sesame Seeds
Desiccated Coconut
1 Tbsp.
1 Tbsp.
½ Tbsp.
1 Small
½ Inch
1 Tsp.
½ Tsp.
1 Tbsp.
1.  Chop 1 onion finely and 1 coarsely. Remove the chilli crown. Cut the chilli to 1 inch size.
Note: Normally the whole chilli is slit vertically without breaking them. I discard the seeds as much as possible.
2.  Heat a little oil in a pan; add cardamom, cinnamon, cloves and sauté. Add coarsely chopped onion and sauté for 3-4 minutes. To this add desiccated coconut and fry for a minute.
3.  Take them off, cool. Grind to a paste.
4.  Heat a tablespoon of oil in a pan. Add mustard. After it splutters add finely chopped onion and sauté for 3-4 minutes. Add ginger garlic paste and sauté till there is no more raw smell. Heat medium to low.
5.  Add the ground masala / paste and stir well. To this add the dry powders, salt, jaggery and tamarind paste.
6.  Pour about one and a quarter cup of water and let it boil nicely.
7.  Add the chopped chillies and curry leaves and cover with a lid. Let it cook.
8.  Cook till the chillies are done; taste check and check for the consistency.
9.  Put off the heat and serve hot.


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