Mirchi Ka Salan | How to make Mirchi Ka Salan

By Pavithira Vijay  |  25th Apr 2016  |  
4.6 from 5 reviews Rate It!
  • Mirchi Ka Salan, How to make Mirchi Ka Salan
Mirchi Ka Salanby Pavithira Vijay
  • Prep Time


  • Cook Time


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About Mirchi Ka Salan Recipe

Mild Chilli peppers simmered in a peanut and sesame based gravy with a hint of tamarind.

Mirchi Ka Salan

Ingredients to make Mirchi Ka Salan

  • 7 to 8 Chilli peppers (Bajji Mirchis)
  • 3 - 4 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 - 3 Green cardamoms
  • 1 piece cinnamon Stick
  • a pinch of hing
  • 2 medium onions (finely chopped)
  • 1 tbsp ginger garlic paste
  • salt as needed
  • 1/2 tsp turmeric powder
  • 1 1/2 tbsp coriander powder
  • 1/2 tbsp red chilli powder
  • 1/2 tbsp Roasted cumin Powder
  • 1 tsp garam masala
  • 1 tbsp tamarind pulp (or extract juice from lemon size tamarind)
  • coriander leaves to garnish
  • To roast and grind to a paste:
  • 3 - 4 tbsp peanuts
  • 2 tbsp White sesame seeds
  • 4 Red chillis (Byadgi variety preferable for the color)
  • 3 - 4 tbsp Grated fresh coconut
  • 2 tomatoes (add when grinding, not roasted)

How to make Mirchi Ka Salan

  1. Dry roast the peanuts for 2 - 3 minutes and then add the sesame seeds and red chillies and roast for another 5 to 6 minutes on medium flame until they are well roasted.
  2. Lastly add grated coconut and roast for a minute or two and turn off stove.
  3. Once the roasted ingredients are cooled, add chopped tomatoes and grind them to a smooth paste.
  4. Wash the chillies, slit them and remove the seeds and veins. Drizzle some oil in a pan and fry the chillies (flipping them) till they are partially cooked.
  5. Heat oil in a heavy bottomed vessel / kadai, add cinnamom sticks, cardamom, mustard seeds and cumin seeds. Once the mustard splutters, add finely chopped onions, ginger garlic paste and saute them until they are nicely browned.
  6. Add the ground paste and saute for 2 to 3 minutes. Close and cook for another 6 to 7 minutes.
  7. Add all the spice powders and salt, mix well, close the lid and cook for another 5 to 6 minutes until the masala is well cooked and oil separates. Now add in the tamarind extract to the gravy.
  8. Again close and cook for 8 to 10 minutes till the raw smell of tamarind fades and masala is well cooked and oil separates again. Now add in the fried chillies to the gravy.
  9. Sprinkle some garam masala and simmer for another 5 minutes. Turn off stove and garnish with some chopped coriander leaves

My Tip:

Dry coconut can also be used in place of fresh coconut. Use any variety of green chillies as long as they are not very spicy. Adding tomatoes are optional but they do add volume to the gravy and also add some tanginess. Instead of adding coriander powder and cumin powder to the gravy, you can also dry roast them along with peanuts and sesame seeds and grind them all together. If there is no ginger garlic paste, then add few cloves of garlic and a piece of ginger along with the ingredients that are ground to paste.

Reviews for Mirchi Ka Salan (5)

Neelam Pandey Joshi2 years ago


Raminder Bhatia2 years ago

mouth watering too good

Alka Johri2 years ago


Divya 2 years ago


Shilpa lad3 years ago

Awesome! I guess this would go perfectly with Biryani :D

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