Hyderabadi Mirch Ka Salan

Hyderabadi Mirch Ka Salan

Hydrabadi Mirchi ka salan

Hyderabadi mirch ka salan is a delicious and traditional south Indian gravy variety from Hyderabadi cuisine. It is made by cooking green chillies /mirchis in an aromatic and flavourful peanut masala gravy. This gravy is usually served with biryani. In restaurants, you get the gravy little watery but you can adjust the consistency according to your taste preference. Usually, they use green chillies but here I have cooked with bajji milaga. If you are using green chillies use the less spicy ones. Learn how to make this authentic yummylicious Hyderabadi mirch ka salan below.


Big Chillies (Bajji Milagai )-5-6
Onions -2 nos chopped
Thick Tamarind extract -1/4 cup
Mustard seeds -1 tsp
Cumin seeds (jeera)-1 tsp
Curry leaves and coriander leaves few
Salt to taste
Oil as required

Masala paste( Dry roast and grind to paste)

Peanuts-2 tbsps
Sesame seeds- 1 tbsp
Poppy seeds(khuskhus)-1 tsp
Cumin seeds-1 tsp
Dhaniya seeds-2 tbsps
Kopparai(dried coconut)-1 tbsp

Other ingredients-(To be added while grinding the above ingredients, need not dry roast this)

Red chilly powder -1 tsp
Kashmiri red chilly powder -1 tsp (optional )for colour
Turmeric powder -1/2 tsp
Garam masala powder -1/2 tsp
Ginger -1 inch piece
Garlic -4-6 cloves


👉First, dry roast the peanuts followed by all the other ingredients given for masala .
👉Transfer it to a mixie jar to this add other ingredients like ginger, garlic, red chilly powder,kashmiri chilly powder, dhaniya powder, turmeric powder, garam masala and grind to a fine paste by adding little water.set masala aside.

👉Wash the mirchi wipe them and make a slit lengthwise in the middle. Remove the seeds.
👉Now heat 4-5 tbsps oil in a pan and add the bajji milaga /mirchi and shallow fry them for 5 mins until it changes colour. Drain the excess oil from the milaga using a tissue paper.set aside.

👉Heat oil in a kadai add mustard seeds,cumin seeds,curry leaves and allow it to crackle.
👉Next add onions and saute well until the onions are cooked.

👉Now pour the masala paste, sim the gas and saute it for 2 minutes.

👉Add 2 -3 cups of water ,salt and close the kadai with a lid and cook for 15 mins in medium flame.keep stirring occasionally.

👉Once the oil oozes on top add the tamarind extract and fried mirchi,mix well.Again close the kadai with lid and allow the gravy to thicken for 2-4 minutes.
👉Garnish and serve hot .

Preparation Time -30 mins


✍️Another version of this gravy is made by using yogurt instead of tamarind extract rest of the ingredients and procedure is the same.
✍️Using the same gravy as base use different veggies like brinjal/ capsicum and potatoes/mixed veggies to make different side dishes.You can add paneer and make a different paneer masala or you can add boiled channa to the gravy and you'll get a n absolutely delicious and different channa masala, do try these too.
✍️This gravy will be suitable for idli,dosa,appam,idiyappam,chapati,rice also.

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