Mirchi Ka Salan

4.30 from 3 votes

Green Chilies are used as a spice but never as a main ingredient when you make curries. This is just a myth. Go to Hyderabad or perhaps any town/city of Andhra Pradesh and now Telangana and you will find this as one of the most often prepared dishes. It is hot and peppery of course but is also quite aromatic at the same time.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Served AsLunch
Servings 4


  • 2 teaspoon peanuts
  • 2 teaspoon sesame seeds
  • 2 tbsp dry coconut
  • 3 onions sliced very thinly
  • 2 tbsp oil
  • 1 teaspoon cumin seed
  • 1 teaspoon mustard seeds
  • 3 green chili broken into half
  • Curry leaves
  • 1 teaspoon Ginger garlic paste
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tbsp coriander powder
  • Salt
  • 1 dry red chili
  • 1 tbsp mint leaves chopped
  • 1 tbsp coriander leaves chopped
  • 2 glass water
  • ½ cup beaten curd
  • Green chilies 6 to 7 deseeded and shallow fried in 1 tbsp oil


  • Dry Roast Sesame Seeds, Peanuts & dry Coconut. Grind to a smooth paste by adding little water
  • Shallow fry the green chili and keep aside.
  • Heat oil in a Kadai.
  • Add mustard seeds, cumin seeds, curry leaves, dry red chili and sliced onions.
  • Cook till onions turn brown.
  • Add ginger garlic paste and cook for some more time.
  • Add the sesame paste and add 2 glass of water. Let it cook for 15 minutes.
  • Open lid, add mint and coriander leaves. Add the broken green chili, salt and jaggery.
  • Cover and cook for another 15 minutes.
  • Now is the time to add the green chilies and curd to the gravy . Cook the chilies in gravy for 5 to 6 minutes more.
  • Finally squeeze lemon juice and serve hot

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4.30 from 3 votes

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Soma Pradhan
Soma Pradhan

S/W Proffessional who loves to cook and share recipes

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