Andhra Mirch Ka Salan Recipe
🌶️ Andhra / Hyderabadi Mirch ka Salan Recipe Making
(A spicy, tangy, nutty green chilli curry – perfect with biryani!)
A royal dish from Hyderabad’s Nawabi cuisine, Mirch ka Salan is a luscious curry made from roasted peanuts, sesame seeds, and coconut, simmered with long green chillies in a tamarind-based gravy. It balances heat, tang, and nuttiness in every spoonful.
🌿 Ingredients
For the Masala Paste:
Peanuts – 3 tbsp
Sesame seeds – 2 tbsp
Grated coconut – 2 tbsp
Dried red chillies – 2
Coriander seeds – 1 tsp
Cumin seeds – ½ tsp
Garlic – 5 cloves
Ginger – 1 inch piece
Tamarind pulp – 2 tbsp
Water – as needed
For the Curry:
Long green chillies (mild variety) – 8 to 10
Mustard seeds – ½ tsp
Fenugreek seeds – ¼ tsp
Curry leaves – few
Onion – 1 large (finely sliced)
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp
Salt – to taste
Jaggery – ½ tsp (optional, balances tang)
Oil – 3 tbsp
🔥 Method
Prepare the Masala Paste
Dry roast peanuts, sesame seeds, coconut, cumin, coriander, and dried red chillies till fragrant.
Cool and grind with ginger, garlic, and tamarind pulp into a smooth paste. Add a little water if needed.
Prepare the Chillies
Wash and slit the green chillies lengthwise (keep stems intact).
Heat a little oil and lightly fry the chillies till blistered. Remove and keep aside.
Cook the Base
In the same pan, heat oil.
Add mustard seeds, fenugreek seeds, and curry leaves.
Once they splutter, add sliced onions and sauté till golden.
Add turmeric, red chilli powder, and the ground masala paste. Fry well till oil starts separating.
Simmer the Curry
Add about 1 to 1½ cups of water to adjust consistency.
Bring to a boil, then reduce flame and add the fried green chillies.
Season with salt and a pinch of jaggery (optional).
Cover and simmer for 15–20 minutes till oil floats on top and the gravy thickens.
Rest and Serve
Let it rest for 10 minutes before serving — the flavours deepen as it cools slightly.
🍛 Serving Suggestion
Serve hot with Hyderabadi biryani, bagara rice, or chapati.
This curry tastes even better the next day as the chillies soak up the masala!