Hyderabadi Mirchi ka salan

Stuffed spicy chilly side dish made in Hyderabadi style


  • 8 green chillies, mild long variety, deseeded and slit lengthwise
  • 5 tablespoons Oil
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon fenugreek seeds
  • 1 teaspoon nigella seeds
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon kashmiri chilli powder (or mild paprika)
  • Salt to taste
  • 1 teaspoon sugar
  • 4 tablespoons tamarind paste
  • Fresh coriander for garnish
  • 1 tablespoon peanuts
  • coconut
  • 1 teaspoon sesame seeds
  • 1 onion, diced
  • ginger
  • 4 cloves, garlic


  1. Stir fry chillies in oil till skin is light brown. Drain and keep aside.
  2. Dry roast coriander seeds, cumin seeds, sesame seeds, peanuts and coconut. Grind into coarse powder. Keep aside.
  3. Oil fry onions till they are light brown. Grind with ginger and garlic to fine paste. Keep aside.
  4. Heat oil. Splutter mustard seeds, nigella seeds, fenugreek seeds. Fry ground paste till oil separates.
  5. Add chilli powder, turmeric powder, tamarind paste, fried chillies and ground spices. Stir so that masala coats chillies.
  6. Add water. Bring to boil. Simmer for 5 minutes.
  7. Garnish with coriander leaves. Serve Hyderabadi Mirchi ka salan hot with rice.

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