Mirch ka salan | How to make Mirch ka salan

By Archana Bhargava  |  12th May 2016  |  
4.1 from 9 reviews Rate It!
  • Mirch ka salan, How to make Mirch ka salan
Mirch ka salanby Archana Bhargava
  • Prep Time


  • Cook Time


  • Serves





About Mirch ka salan Recipe

It is a traditional dish of Andhra Pradesh, specially Hyderabad, usually served with Hyderabadi biryani

Mirch ka salan

Ingredients to make Mirch ka salan

  • 250 gms of big size greenchillies
  • Slit and deseeded
  • FOR THE masala
  • 1 big onion , grind into paste
  • 1 tbsp ginger paste
  • 1 TBSP garlic PASTE
  • 1 tsp greenchillies paste
  • 2 big tomatoes, grind into paste
  • 2 tbsp tamarind pulp
  • 2 tbsp roasted peanuts and white sesame
  • seeds powder
  • 1 tbsp fresh grated coconut
  • 1 tbsp red chilly paste (soak red chillies in warm water for 1/2 hour and deseed and grind)
  • 1 tsp red chilly powder
  • 2 tsp dhania powder
  • 1/4 tsp haldi
  • 1 tsp Rai
  • 1 tsp safed urad dal
  • 1 tsp jeera
  • 1/2 tsp methidana
  • Pinch of heeng
  • few curry leaves
  • salt to taste
  • 2 tbsp oil for gravy
  • 1 tbsp oil for roasting greenchillies
  • water

How to make Mirch ka salan

  1. Heat 1 tbsp oil in a pan and roast greenchillies for 5 minutes on low heat , stirring at regular intervals.
  2. When done take them in a bowl and keep them aside. In the same pan put the remaining oil and heat it.
  3. Then put rai, urad dal, jeera and methidana, let them splutter, then put curry leaves, then add ginger, garlic and greenchillies paste.
  4. Saute for a minute, then add onion paste, cook on low heat until becomes brown
  5. Then add red chilly powder, haldi and dhania powder, saute.
  6. Add tomato paste , cook till the oil comes out. Now add peanut and sesame seeds powder, and mix nicely.
  7. Add fresh grated coconut and mix well
  8. Add some water to adjust the consistency. Now add tamarind paste and red chilly paste.
  9. Mix well, now add roasted green chillies, and salt, mix nicely. Let the boil comes, then cook on low heat for 8-10 minutes
  10. It is ready to serve If you don't like whole greenchillies then you can cut into pieces and use them.

My Tip:

Be careful while deseeding the chillies , you can wear gloves so that your hands does not feel any burning sensation. Dry roast the peanuts and sesame seeds on low heat only.

Reviews for Mirch ka salan (9)



Sukhmani Bedi2 years ago


Ghazala Qureshi2 years ago


Sonal Behal2 years ago


Meenu Vij2 years ago

will try

Geetha Veeramani2 years ago

looks tasty,will try

Sarala Nahar2 years ago

very yummy nd looks superb

Pragya Batra3 years ago

very nice Archana ji

Sheeni Singh3 years ago

nice mirch salan recipe :blush: