Hydrabadi Mirchi ka Salan


  • 1) 8/10 green or red fresh chilies
  • 2) 1 ½ cup roasted groundnuts
  • 3) 1 Tablespoon sesame seeds
  • 4) 1 teaspoon poppy seeds
  • 5) 2 tablespoon desiccated coconut
  • 6) 2 tablespoon tamarind pulp
  • 7) 2 chopped onions
  • 8) 1 teaspoon cumin seeds
  • 9) 8 pepper corns
  • 10) 1 inch ginger, sliced
  • 11) 1 teaspoon red chili powder
  • 12) 1 tablespoon sugar or gur
  • 13) Salt to taste
  • 14) Oil, as required
  • 15) ½ teaspoon each turmeric and asafoetida


To make salan


1) Slit the chilies on one side and remove as many seeds as possible.

2) Dry roast the sesame seeds, poppy seeds and coconut. Add ground nut and

grind to a powder. Take half of this powder aside and add salt and little tamarind pulp to it.


3) Stuff the chilies with this mixture. Shallow fry the chilies till they are brown. Remove from pan and keep aside.



4) In the same pan, add some more oil and add cumin seeds.


5) Add the peppercorns, ginger, turmeric, asafoetida and then add the groundnut powder.

6) Fry for a while and when you see the oil separated, add the chopped onion and fry till whole

mixture turns brown.

7) Add red chili powder and remove from fire and cool.

8) Grind it to a fine paste by adding water.

9) Put it again in the pan, and simmer. Add salt, remaining tamarind pulp, sugar or gur.

10) Cover and simmer on low heat, till the oil separates.

11) Add in the fried chilies and enjoy with Biryani or plain rice or roti.






2 thoughts on “Hydrabadi Mirchi ka Salan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s