Mirchi ka Salan

Preparation time
10 mins
Cooking time
20 mins
2 people
Meal course
Posted on
4 no.
Bajji milagai(large chilli)
3 tspn
Roasted Peanut
1 size of lemon
4 no.
Garlic cloves
2 tspn
Gingelly oil
2 tblspn
Sambar powder
2 tspn
Red chilli powder
2 no.
Dry red chillies
1 tspn
Black Mustard
3 tspn
3 tspn
Sunflower Oil
Mirchi ka Salan

Mirchi ka salan is a Hyderabadi style gravy with Bajji milagai(large green chilli),peanut sauce and tamarind pulp. This recipe usually has coconut too. This is my recipe with slight variations. Good as a side dish for Pulaos,Biriyanis,roti or dosas.


  1. Soak tamarind in hot water for 5 minutes.
  2. Cut 4 bajji mirchis into equal halves and split in between.
  3. Grind 3 tspn of peanuts, 2 red chillies,4 garlic cloves into a smooth powder.
  4. You can either remove the seeds before tossing or use it if you want a more spicy one. I added chilies with seeds.
  5. Add oil, toss the chillies till all sides of them get very light brownish and soft.
  6. Sprinkle salt over the chillies.
  7. Remove them from pan, splutter mustard in gingelly oil.
  8. Toss onions along with it until soft.
  9. Add the peanut powder. Extract tamarind pulp twice and add into this mixture.
  10. Mix well and leave it for few minutes till it turns into a uniform gravy.
  11. Add required salt, 1-2 tblspn of sambar powder,2 spoons of red chilli powder.
  12. After 10 minutes, add the chillies. Simmer the stove completely.
  13. Let it soak and absorb the gravy for the next 10 minutes.
  14. You can add coriander leaves or curry leaves if needed.

This gravy has a rich peanut flavour and a different chilli flavour all over. Serve hot or at room temperature.

  1. When tossing chillies, you can have variations like with seeds,without seeds,with stalk (kaambu) or without stalk.
  2. You can also add some coconut when making the peanut powder.

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