Hyderabadi Mirchon ka Salan

Mouth watering Hyderabadi Mirchon Ka Salan Recipe. Make it, eat it Share it and Love it. #HappyCookingToYou

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  • Mong phali (Peanuts) 2 tbs
  • Til (Sesame seeds) 2 tbs
  • Khopra (Desiccated coconut) 2 tbs
  • Pyaz (Onion) sliced 1 medium
  • Pani (Water) 1 Cup
  • Oil 2-3 tbs
  • Hari mirch (Green chilies) 6-7 large
  • Oil ½ Cup
  • Lehsan (Garlic) cloves 2
  • Sabut lal mirch (Whole red chilies) 4-5
  • Kalonji (Nigella seeds) ¼ tsp
  • Meethi dana (Fenugreek seeds) 1 pinch
  • Raidana (Mustard seeds) 1 tsp
  • Curry pata (Curry leaves) 6-8
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Dhania (Coriander seeds) roasted & crushed 1 tsp
  • Haldee powder (Turmeric powder) ½ tsp
  • Namak (Salt) 1 tsp or to taste
  • Imli gooda (Tamarind pulp) ½ Cup


In frying pan,add peanuts and roast until golden brown.

Add sesame seeds and mix well.

Add desiccated coconut and mix well until fragrant.

In spice mix,add roasted nuts and grind well.

In frying pan,add onion and sauté for 2-3 minutes.

In blender,add sautéed onion,water and ground mixture,grind until well combined & set aside.

Wash,pat dry and deseed green chilies.

In frying pan,add oil and green chilies,fry until golden brown and set aside.

In pot,add oil,garlic,whole red chilies and mix well.

Add nigella seeds,fenugreek seeds,mustard seeds and fry for 1 minute.

Add curry leaves,ginger garlic paste and mix well.

Add blended mixture,cumin seeds,coriander seeds,turmeric powder,salt and mix well,cook for 2 minutes.

Add tamarind pulp and mix well.

Now add fried green chilies and mix well,cover and cook on low flame until oil separates (4-5 minutes).

Recipe By: Aisha Muddasser

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