Hyderabadi Mirchi Ka Salan is one of those recipes I avoided for years because it looked fussy. I first tasted it at a friend’s wedding in Hyderabad, served alongside biryani, and I could not believe how mild the chillies were despite their fierce appearance. The gravy was nutty and sour, and the chillies had this tender, almost creamy texture.
When I finally made it at home, I realized the secret is in deseeding the chillies properly and frying them long enough to take the edge off. I always make this when I have biryani on the menu because the tangy gravy cuts through the richness beautifully. It is not a quick weeknight dish, but it is not complicated either once you understand the rhythm.
About the Recipe
This recipe takes about an hour and a half from start to finish, including the soaking and grinding. Most ingredients are pantry staples if you cook Indian food regularly, though you will need a good amount of oil for frying. I make this for special meals, especially when serving biryani or pulao, because the tangy gravy works as a counterpoint to rich rice dishes.
The browned onion paste is the only ingredient that might take extra effort, but you can make it in batches and freeze it. The rest is straightforward grinding and frying.
Why you will love this recipe
The sesame and peanut combination gives the gravy a nutty depth that feels richer than it actually is, and the tamarind cuts through with just enough sourness to keep it balanced. Frying the stuffed chillies before simmering them in the gravy locks in the spice paste and gives the chillies a blistered, almost caramelized edge that softens as they cook.
The curry leaves and mustard seeds tempered in the same oil add a sharp, aromatic layer that ties the whole dish together. It is the kind of curry that tastes better the next day, once the flavours have had time to settle and blend.
Hyderabadi Mirchi Ka Salan Hyderabad Green Chilli Curry
Cooking Tips
Deseed the chillies thoroughly or the curry will be unbearably hot, even for those who like spice. When frying the stuffed chillies, do not rush the heat. If the oil is too hot, the paste will burn before the chillies soften. Fry them on medium heat until they blister and turn golden, which takes about five to six minutes per batch.
If your gravy looks too thick after simmering, add a few tablespoons of water. The tamarind can vary in sourness, so taste the gravy before adding the fried chillies and adjust with a pinch of jaggery if it is too sharp.
Top Tips
- Use large, fresh green chillies that are firm and not too thin, so they hold the stuffing without tearing.
- Toast the coconut, groundnuts, and sesame seeds until they smell nutty but not burnt, or the gravy will taste bitter.
- Browned onion paste can be made ahead and frozen in ice cube trays for easy portioning.
- If you do not have onion seeds, you can skip them, but they add a subtle sharpness that works well with the mustard.
- Simmer the gravy on low heat to prevent the sesame paste from splitting or turning gritty.
Serving and Storing Suggestions
This recipe serves six to eight people as a side dish. Prep time is about thirty minutes, and cooking takes an hour. Serve it hot with hyderabadi biryani, ghee rice, or even plain steamed rice and raita. The curry tastes better the next day, so I often make it a day ahead and reheat it gently on the stove.
Store leftovers in an airtight container in the fridge for up to four days. You can freeze it for up to a month, but the chillies may soften further after thawing.
Similar Recipes
- Bagara Baingan
- Mirchi Bajji
- Tamarind Rice
- Peanut Curry
- Sesame Chutney
Nutrient Benefits
Sesame seeds and peanuts add protein and healthy fats, while the coconut provides fibre and medium chain triglycerides. Green chillies are high in vitamin C and capsaicin, which can aid digestion and metabolism. Tamarind offers antioxidants and supports gut health with its natural tartaric acid. The spices, especially turmeric and cumin, have anti inflammatory properties. This curry is calorie dense because of the oil and nuts, so portion it accordingly if you are watching intake.
Hyderabadi Mirchi Ka Salan (Hyderabad Green Chilli Curry)
Ingredients
- 200 gms Green Chillies (large, slit lengthwise, deseeded)
- 4 tbsp Tamarind (soaked in warm Water)
- 1/4 cup Coconut (grated)
- 1/4 cup Groundnuts
- 1/4 cup Sesame Seeds
- 4 tsp Coriander Seeds (roasted)
- 4 tsp Cumin Powder
- 2 1/2 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- Salt to Taste
- 1 kg onion Paste browned
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 2 1/2 cups Vegetbale Oil
- 1 tsp Mustard Seeds
- 1 tsp Onion Seeds
- 20 Curry Leaves
- 2 tsp Cumin Seeds
Instructions
- Squeeze out the water from the tamarind and retain the pulp.
- Broil the coconut, groundnuts, and sesame seeds.
- Grind to a fine paste.
- Mix in the coriander seeds, cumin powder, red chilli powder, turmeric powder, salt, browned onion paste, ginger and garlic pastes.
- Fill this prepared paste into the slit green chillies. Keep aside.
- Heat the oil in a kadai.
- Fry the stuffed green chillies to a golden brown.
- Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
- In the same oil, saute the mustard seeds, onion seeds, curry leaves and cumin seeds.
- Stir in the leftover ground paste and the tamarind pulp.
- Cook on low heat for 10 minutes.
- Add the fried green chillies and simmer for another 10 minutes.
- Serve hot.
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Frequently Asked Questions
Can I reduce the amount of oil used for frying the chillies?
You can shallow fry instead of deep frying, but use enough oil to coat the chillies well. If you skimp too much, the stuffing will not seal properly and the chillies will not blister evenly.
My gravy turned gritty after simmering. What went wrong?
The sesame paste can split if the heat is too high or if you simmer it too long without stirring. Keep the heat low and stir occasionally to prevent this. Adding a splash of water also helps keep the texture smooth.
Can I use dried coconut instead of fresh grated coconut?
Yes, unsweetened desiccated coconut works well. Use the same amount and toast it lightly before grinding. It will be slightly less fragrant but still gives the gravy body.
How do I know when the chillies are fried enough?
They should blister and turn golden brown on the outside, with a few darker spots. This takes about five to six minutes per batch on medium heat. If they are still bright green, they need more time.
Can I make this without browned onion paste?
The browned onion paste adds sweetness and depth, so skipping it will make the gravy sharper and less rounded. You can caramelize fresh onions in a pan until deep brown and blend them instead, but it will take at least twenty minutes.
1 comment
Only by looking we can understand its taste. very nice.