Mirchi ka Salan
An authentic vegetarian recipe from Telangana, India
Cook Time
35 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
8piece Long green chillies (Bhavnagri or banana peppers)
60g Peanuts (raw)
30g Sesame seeds (white)
30g Desiccated coconut (dry)
150g Onion
20g Tamarind
20g Ginger-garlic paste
4g Mustard seeds
10piece Curry leaves
3g Turmeric powder
5g Red chilli powder
8g Coriander powder
50ml Oil
7g Salt
300ml Water
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Slit the green chillies lengthwise on one side without cutting through. Remove seeds if you prefer less heat. Heat 2 tablespoons of oil in a pan and shallow-fry the chillies for 2–3 minutes until blistered. Remove and set aside.
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Dry roast peanuts in a pan over medium heat for 4–5 minutes until golden. Remove and cool. Dry roast sesame seeds for 2 minutes until lightly golden. Dry roast desiccated coconut for 1–2 minutes until fragrant. Allow all to cool.
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Soak tamarind in 100 ml warm water for 10 minutes, then squeeze to extract the pulp. Strain and set aside.
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Grind the roasted peanuts, sesame seeds, and coconut together into a coarse paste using a blender. Add a little water if needed.
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Heat remaining oil in a kadai over medium heat. Add mustard seeds and let them splutter. Add curry leaves.
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Add finely chopped onion and cook for 7–8 minutes until deep golden brown.
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Add ginger-garlic paste and cook for 2 minutes.
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Add turmeric, red chilli powder, and coriander powder. Stir and cook for 1 minute.
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Add the ground peanut-sesame-coconut paste and cook for 3–4 minutes, stirring continuously.
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Pour in tamarind water and remaining 200 ml water. Bring to a boil, then simmer for 5 minutes until the gravy thickens.
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Add the fried green chillies, season with salt, and simmer for another 5 minutes until the chillies are tender and the oil floats on top.
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Serve hot alongside Hyderabadi biryani or with rice.
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Chef's Tips
Use mild, thick-skinned green chillies like Bhavnagri or banana peppers — they provide flavour without overwhelming heat.
The peanut-sesame-coconut paste is the soul of this dish; roasting each ingredient separately ensures the best flavour.
Mirchi ka Salan is the traditional accompaniment to Hyderabadi biryani and is incomplete without the tangy tamarind base.
The gravy should be thick enough to coat the chillies — if too thin, simmer uncovered for a few more minutes.
About This Dish
Mirchi ka Salan is a traditional vegetarian dish from Telangana, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Use mild, thick-skinned green chillies like Bhavnagri or banana peppers — they provide flavour without overwhelming heat. - The peanut-sesame-coconut paste is the soul of this dish; roasting each ingredient separately ensures the best flavour. - Mirchi ka Salan is the traditional accompaniment to Hyderabadi biryani and is incomplete without the tangy tamarind base. - The gravy should be thick enough to coat the chillies — if too thin, simmer uncovered for a few more minutes.
Category
Vegetarian
Cook Time
35 mins
Servings
4 servings
Difficulty
Medium