By Shreya Sarpal
June 14, 2025
Mirchi ka salan is a classic Hyderabadi dish known for its rich, tangy and mildly spicy flavours. This curry is traditionally served with Hyderabadi biryani and pairs wonderfully with roti.
10-12 green chillies 4 tbsp oil 1 tsp mustard seeds 1 tsp cumin seeds 8-10 curry leaves 2 finely chopped onions 1 finely chopped tomato 1 tsp ginger-garlic paste ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder ½ tsp cumin powder 1 tsp garam masala For the Masala Paste: 2 tbsp roasted peanuts 1 tbsp roasted sesame seeds 2 tbsp coconut For Tamarind Water: 2 tbsp tamarind pulp 1 cup water
Roast peanuts, sesame seeds, and coconut in a pan until aromatic, then let them cool and grind into a smooth paste with some water.
Wash and pat dry chillies, slit them length wise but keep the stem intact, then lightly fry them oil and set aside.
Heat oil, add mustard seeds, cumin seeds, curry leaves, saute until they crackle, add onions, cook until golden, then add ginger garlic paste.
Mix peanut paste, tamarind pulp, and spices, add water and cook until the oil separates.
Add fried chillies, adjust salt, simmer for 5-10 minutes and garnish with coriander.