Mirchi Ka Salan

March 21, 2021mayurisjikoni
Blog post





What is Mirchi Ka Salan?

Mirchi Ka Salan, is a slightly spicy, creamy and tangy curry that is usually served with biryani or any other rice dish. It also can be served with any Indian Flatbread like roti, paratha, naan. Mirchi Ka Salan is one of the popular traditional Hyderabadi dishes. Mirchi is the Hindi name for Chiles or Chillis and Salan refers to a curry. Some prepare a thin curry while others like a thick creamy one. 

Generally, for this dish we do not use any of the thin or round, more hot variety of chiles/chillis. If possible it is best to use the Bhavnagri  Chillis. However, if you don’t get Bhavnagri Chillis in your area feel free to use any big chilis that are not too hot. 


Chillis And India

Though most of the food prepared in India ranges from hot to really hot, in terms of chilliness, chilis do not originate from India. Yes you read right! They were actually introduced in India in the 15th Century by the Portuguese. Researchers have found evidence that Chillis or Chiles were growing in Northwestern part of Mexico many centuries ago.


Scoville Heat Units (SHU)

What causes the hotness of the chillis? Its a substance called capsaicin. How hot or mild a chilli is depends on the amount of capsaicin present in the pepper. How is the hotness or heat of a chilli measured? Its measured in Scoville Heat Units (SHU). Carolina Reaper is the hottest at 1900000 SHU, Jalapeño are 5000 SHU, our Kashmiri Chillis are 2000 SHU, Jwala Chillis are around 20,000-30,000 SHU and bell peppers are 0 SHU. Bhavnagri Chillis that I’ve used for this dish are mild to moderate in hotness. Did you know that the white part or the placenta as its called is packed with heat. Remove it and the hotness reduces considerably.


Not All Indians Eat Hot Food

Its a misconception that because I’m an Indian I eat extra hot food. Actually hubby and I cannot stand food that is loaded with chilis. Most of my dishes are mildly hot. 


Chilli, Chili or Chile?

Let us clear that for once and all. Chile is the Spanish word referring to these  hot pepper pods which are actually berries. American English use Chili while the British English is Chilli. So basically all refer to the same hot berries.



Remember the time when traveling was not marred by Covid? Doesn’t it seem like eons ago? Well, before all this pandemic began, luckily my dad was able to travel to Bangalore (where hubby and I were) to spend some time with us. That was at the beginning of 2020. During his visit, obviously he wanted to enjoy all the different, delicious dishes that the wide Indian Cuisine offers. Biryani was obviously on top of the list. While we ordered biryani from the take away place Potful, I made the mirchi ka salan to go with at home. By the way Potful biryani is simply the yummiest and I love how they deliver it in eco – friendly clay pots. One year down the road, not only my dad but we too miss the tasty biryani.


Some Chilli/ Chile Recipes to Check Out:

Potato Stuffed Chilli Bhajia – big chilis are stuffed with a spicy potato filling. Then the stuffed chilis are dipped in a chickpea flour batter and deep fried. Generally served along with a main meal or as a snack.

Raiwala Marcha – hot chilis pickle with mustard powder

Homemade Red Chilli Sauce 

Garlic and Red Pepper Chutney


Sunday Funday

Sunday Funday is a group of Food Bloggers who every Sunday share some fun, traditional, hearty or easy recipes to make Sunday Family Meals a bit more exciting. To join this fun group, visit the Sunday Funday Facebook Page. Request to join in. This Sunday the theme is COOKING WITH CHILES  suggested by Karen. You have to check out her blog Karen’s Kitchen Stories for her awesome bakes.

Here’s What Other Members Made Using Chile:


Ingredients Required For Mirchi Ka Salan:

  • Fresh Chillis – best to use the large and not too hot variety. If you don’t get Bhavnagri Chillis then you can use poblano, Anaheim Peppers, Jalapeño. Slit on one side from the head about ¾ of the way. Not fully. Slowly remove the seeds and a bit of the white part using the tip of a knife or a small spoon.
  • Onion – any – red, white or yellow, peeled and finely chopped
  • Garlic – peeled and chopped
  • Fresh Ginger – minced
  • Peanuts – roast and remove the skin
  • Fresh Coconut – grated and roasted lightly
  • Fresh Tomato Puree – thick
  • Curry leaves – one sprig or 6-8 leaves
  • Sesame Seeds – tal, simsim, roasted
  • Poppy Seeds – khus khus. If you don’t have poppy seeds add melon, sunflower seeds. Roasted
  • Cumin Seeds– jeera
  • Mustard Seeds – rai
  • Nigella Seeds – kalonji
  • Salt – according to your taste
  • Red Chilli Powder – optional
  • Cinnamon Powder
  • Clove Powder
  • Tamarind Paste
  • Jaggery – can use brown sugar or white sugar instead
  • Oil – any vegetable oil, coconut oil or mustard oil. I have used sunflower oil.
  • Turmeric Powder – haldi
  • Water – normal tap water
  • Chopped Fresh Coriander/ Cilantro – for garnishing


Dietary Tips:

  • Vegan
  • Gluten Free




Mirchi Ka Salan, is a slightly spicy, creamy and tangy curry that is usually served with biryani or any other rice dish. It also can be served with any Indian Flatbread like roti, paratha, naan. Mirchi Ka Salan is one of the popular traditional Hyderabadi dishes. 
5 from 4 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course sabji, salan, shaak, Side Dish
Cuisine Indian
Servings 3


  • 6 big Bhavnagri Green Chillis (or Anaheim Pepper, Pablano, Jalapeno)
  • 1 large onion peeled and chopped
  • 3-4 cloves garlic peeled and chopped
  • ¼ cup peanuts roasted and skin removed
  • ¼ cup fresh coconut grated and roasted lightly
  • 4 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ½ tsp nigella seeds
  • 1 sprig curry leaves
  • 1 tbsp poppy seeds roasted lightly
  • 1 tbsp sesame seeds roasted
  • ½ cup fresh tomato puree thick
  • ½ -1 tsp red chilli powder optional
  • ½ tsp turmeric powder
  • ½ tsp cinnamon powder
  • ¼ tsp clove powder
  • 1 tsp jaggery powder
  • 1-1½ cups water
  • 1 tsp salt


  • 2 tbsp fresh coriander/cilantro chopped
  • 2 tbsp onion choped (optional)


  • Wash the chillis and wipe them dry. Make a slit from the head towards the tip but only ¾ of the way. Scoop out the white part and seeds using a knife or small spoon. Keep them on the side till required.
  • Place a wide pan over low heat. Add poppy seeds and roast them lightly, stirring all the time. Remove from the pan into a wide plate once they begin to pop.
  • Add sesame seeds to the pan. Roast them, stirring all the time till you get the roasted smell and the seeds begin to pop. Add the roasted sesame seeds to the roasted poppy seeds.
  • Add grated coconut in the pan. Roast, stirring all the time till you get the aroma of coconut. Add it to the plate with sesame and poppy seeds.
  • Roughly chop up the roasted peanuts.
  • Put a wide and slightly deep pan over medium heat. Add 3 tbsp oil.
  • When the oil is hot, add the prepared chillis.
  • Stir fry them for a minute or two. Sprinkle a bit of salt from the measured amount over the chillis.
  • Cover the pan with a lid and lower the heat. Allow the chillis to cook for 4-5 minutes or till they become soft.
  • Remove the chillis from the pan using a slotted spoon. There will still be some oil left in the pan.
  • To this hot oil add chopped onion.
  • Saute the onion till its a bit soft. Add the chopped garlic and ginger. Stir fry for a few seconds.
  • Add the tomato puree, turmeric and red chilli powder. Mix well. Cover the pan and allow the sauce to cook for 2-3 minutes.
  • Add salt, peanuts, roasted coconut, sesame and poppy seeds. Mix well. Allow the mixture to cool down a bit.
  • Process the tomato mixture into a smooth paste.
  • Heat the remaining oil in a wide pan over medium heat.
  • Add mustard, nigella and cumin seeds. As soon as the seeds begin to sizzle, add the curry leaves. Mix well.
  • Add the tomato paste, water and jaggery. Cover the pan and bring the sauce or curry to a simmer.
  • Add the chillis. Mix gently. Cook further for 3-4 minutes.
  • Top the Mirchi Ka Salan with chopped coriander.
  • Serve hot with biryani,pulao, any rice dish or any Indian Flatbread.


  • Cook the chilis according to your preference, soft or a bit crunchy.
  • If you're serving the salan with a rice dish then leave the curry base a little watery.
  • If you're serving the salan with roti or paratha then make the curry base thick.
  • Add salt and red chilli powder according to your taste.
Keyword homemade mirchi ka salan, mirchi ka salan recipe

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A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
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  • or tag me on Twitter as #Mayuri1962









  • Sneha Datar

    March 21, 2021 at 3:34 pm

    This looks so good..yum!!

    1. mayurisjikoni

      March 21, 2021 at 6:41 pm

      thanks Sneha

  • Stacy

    March 22, 2021 at 2:26 am

    I’ve never seen the long green peppers here but I’m sure I can find something suitable to try your curried chili peppers, Mayuri. We are such fans of curry in my house!

    1. mayurisjikoni

      March 22, 2021 at 6:18 pm

      Thank you so much Stacy. My sister in law in US has tried with jalapeño and also Anaheim Chillis.

  • Hem lata srivastava

    March 22, 2021 at 5:02 pm

    5 stars
    Mirchi ka salan looks so tempting.
    I can feel the aroma and taste. A must try recipe.
    Thanks for sharing

    1. mayurisjikoni

      March 22, 2021 at 6:17 pm

      Thank you so much Hem Lata.

  • Archana

    March 22, 2021 at 5:43 pm

    5 stars
    What a yummy yummy salan. I love the way your chille look so delicious crisp. Next time on bengaluru I will try potful biryani and make the salan the girls will love it. 😀

    1. mayurisjikoni

      March 22, 2021 at 6:16 pm

      Thank you Archana, I don’t like overcooking the mirchi for salan or even when I make stuffed mirchi. Please do try out their biryani. The other delicious biryani place is Behrouz.

  • Rebekah R Hills

    March 23, 2021 at 6:34 pm

    What an amazingly BEAUTIFUL dish – those peppers are gorgeous

    1. mayurisjikoni

      March 23, 2021 at 9:37 pm

      thank you so much Rebekah.

  • Jolly

    March 25, 2021 at 1:29 pm

    5 stars
    Mirchi ka salan looks very delicious and goes very with all rice dishes especially biryani. My mum in law used to prepared with peanuts base as your recipe is totally different from it. Will definitely share your version with her. Thank you for sharing!!

    1. mayurisjikoni

      March 25, 2021 at 5:01 pm

      Thank you so much Jolly.

  • Sasmita Sahoo

    March 25, 2021 at 9:23 pm

    The popular traditional Hyderabadi dish, Mirchi Ka Salan looks really flavorful!
    Love this creamy and delicious curry to have with my paratha. How beautifully the chilies are there 😉

    1. mayurisjikoni

      March 26, 2021 at 8:47 pm

      Thank you so much Sasmita.

  • Preethicuisine

    March 28, 2021 at 3:07 pm

    5 stars
    Mirchi ka salan looks Super delicious. Loved reading every bit of your write up. I love anything spicy. You have tempted me to try this. I get these chillies here very often. Beautifully presented.

    1. mayurisjikoni

      March 28, 2021 at 7:58 pm

      Thank you so much Preethi. Please do try the salan, its really delicious. I personally am not much of a chilli person but I loved this salan.

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