sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Mirchi Ka Salan


Butter Makhani Sauce Silky Butter Sauce In 2 Minutes

Butter Makhani Sauce is a very flavourful, aromatic butter based tomato cream sauce seaso...

Prawns Cooked in Mustard Curry Sauce - Chingudi Besara

Prawns Cooked In Mustard Curry Sauce - Chingudi Besara

Chingudi Besara Prawns cooked in mustard sauce is a delicious and healthy dish....

Cabbage pathrode

Cabbage Pathrode

Cabbage pathrode is sweet, tangy, fiery chili spicy all at the same time along with coria...

Eggplant with Sesame Seeds

Eggplant With Sesame Seeds

Eggplant and sesame seeds is a wonderful dish made with a long-sized variety of eggplant ...


Gavar Bhoplachi Bhaaji

This is a popular vegetarian dish made with Tender Green Cluster bean pods and pumpkin pi...

Chilli Flakes Dry Chicken

Chilli Flakes Dry Chicken

Red chili flakes dry chicken is simple, tasty, spicy non veg snack recipe. This chilli ch...

Mirchi Ka Salan Recipe, hyderabadi mirchi ka salan recipe, How To Make Mirchi Ka Salan Recipe

Mirchi ka salan, or curried chili peppers, is a popular dish made with a variety of long, big chillies, spices and peanut curry blended and cooked together. It accompanies Hyderabadi biryani finger hots cooked in peanut ,sesame seeds and coconut curry and is a must with all kinds of Biryani.

About Recipe

Patchimirapa Pachchi Mirapakayalu koora, Mirchi Ka Salan Recipe Kuzhambu, Kancha Lanka Maricha torkari

How to make Mirchi Ka Salan

(73 ratings)
119 reviews so far
Prep time
Cook time
25 mins
Total time
25 mins
Mirchi Ka Salan
Author : Vahchef
Main Ingredient : Curd/Yogurt
Servings : 4 persons
Published date : February 20, 2019

Ingredients used in Mirchi Ka Salan
• Hing - 1 pinch.
• Cumin pdr - 1 teaspoons.
• Coriander pdr - 1 tablespoons.
• Curry leaves - 8 leaf.
• Chilli pdr - 1/2 teaspoons.
• Turmeric-haldi - 1/4 teaspoons.
• Onions - 1 numbers.
• Fenu greek seeds - 1 pinch.
• Ginger garlic paste - 1 tablespoons.
• Mustard seeds - 1/2 teaspoons.
• Cumin - 1/2 teaspoons.
• Red chilli - 3 numbers.
• Sesame seeds - 15 grams.
• Coconut pdr - 1 tablespoons.
• Long green chillies (hari mirch) - 100 grams.
• Salt - 1 to taste.
• Tamarind pulp - 30 grams.
• Plain yogurt (beaten) - 100 grams.
• Cooking oil - 30 ml.
• Peanut - 30 tablespoons.

Take little oil in a skillet and add the peanuts to it.fry it in the oil on slow flame
to let it cook properly.when the peanuts are ready add the sesame seeds and let them roast.
(you can add roasted seeds also if you have to save time.)when the sesame seeds get golden
brown add the coconut powder and roast it for few seconds till it is slightly brown.
Add this mixture to the blender and blend it with some water to fine paste.
Now add the remaining oil in the pan and when the oil is slightly hot add the whole garam masala
along with whole red chillies.then add the mustard seeds and let it crackle.
when the mustard seeds crackle add cumin seeds and then fenugreek seeds.
Now add the onions and little salt in order to cook them fast.we have to cook the onions till they
are golden brown so that they get dissolve in the salan.
Add pinch of hing and the turmeric,mix it and add the ginger-garlic paste.then add the curry leaves
and mix everything and let it cook to remove the raw smell.
Add little water to it and add the dry masalas red chilli powder,coriander powder and cumin pwdr.
and let it cook till the oil oozez add little more water
add the yoghurt mix it and add the grinded paste of peanuts,seasame seeds,coconut pwdr to it and mix
Cover the pan with lid and let it cook (stirring in between) till the oil oozes out.
when it comes to boil add the tamarind pulp and jaggery Or sugar.let it simmer for about 15 to 20mins till
everything is well cooked and well incorporated.
when the gravy comes to good boil add the green chillies (slitted in between) to the gravy and let it cook
for another 5 to 10 mins so the juices of tthe gravy get absorbed by the chillies.

Adjust the seasonings by adding salt according to your taste.

Cooking with images Pachchai Milagai Rassa , Green chillies rasdar, Hasi Menasinakai saaru


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments

profile image

Chivalryaintdead Posted on Tue Jan 29 2008

ok I'll look again, thanks.

Reply 0 - Replies
profile image

bestiaccia Posted on Tue Jan 29 2008

Fantastic recipe, thanks!

Reply 0 - Replies
profile image

plumsfor2000 Posted on Tue Jan 29 2008

The peanut, coconut & sesame seeds acts like a thickening agent to the gravy apart from the good taste. I think it's a must for this recipe.

Reply 0 - Replies
profile image

plumsfor2000 Posted on Tue Jan 29 2008

If these ingredients are not added it will taste like gujrathi kadi with green chillies.

Reply 0 - Replies
profile image

skaryot Posted on Tue Jan 29 2008

Thanks again...

Reply 0 - Replies
profile image

choco1154 Posted on Thu Jan 31 2008

indian food is so good becuz they use soo many spices!!!

Reply 0 - Replies
profile image

induschick Posted on Thu Jan 31 2008

how do you get the yogurt to be so thick?

Reply 0 - Replies
profile image

takis katsaros Posted on Sun Feb 10 2008

thanks Sanjay!When you say coconut powder do you mean coconut milk powder or desiccated coconut?

Reply 0 - Replies
profile image

albadow Posted on Sat Feb 16 2008


Reply 0 - Replies
profile image

Twinman2 Posted on Sat Feb 16 2008

It's desiccated grated coconut :)

Reply 0 - Replies
profile image

takis katsaros Posted on Wed Feb 20 2008

thank you very much!Do i have to grind it or use it as it is?Will it dissolve in the sauce if i don't grind it?

Reply 0 - Replies
profile image

Twinman2 Posted on Thu Feb 21 2008

Actually, I just used the desiccated grated coconut yesterday and it was a disaster! It's too small to grind at all, and it kept sticking in the throat and didn't do anything for the gravy or the taste. I think it's best to follow chef&#3

Reply 0 - Replies


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter