Mirchi ka Salan
Spicy green chillies in gravy are the perfect accompaniment for your Hyderabadi Biryani.
Chef Ripudaman Handa's Mirchi ka Slaan recipe

- Indian


- 4

Cooking Time

-15 Min


- Easy

Preparation Time

- 15 Min


  • ¼ cup desiccated coconut
  • 1 tbsp coriander seeds
  • 1 tbsp sesame seeds
  • 1 tbsp Peanuts
  • 1 tsp cumin seeds
  • 1 onion
  • 1 Lemon wedge
  • 1 tbsp oil
  • 4 Bhavnagar chillies slit
  • 1 sprig curry leaves
  • 1 cup vegetable stock
  • 1 tbsp tamarind paste
  • 1 tbsp lemon juice
  • salt


  1. 1

    Roast desiccated coconut coriander seeds, cumin seeds, sesame seeds, peanuts and grind in a mixer.
  2. 2

    Heat oil in pan, lightly fry the slit Bhavnagri mirch and remove it from the pan.
  3. 3

    In the same pan fry chopped onion, curry leaves, ground masala, vegetable stock, tamarind paste, salt and lemon juice.
  4. 4

    Add the fried Bhavnagri mirch to the masala and cook for few minutes.
  5. 5

    Garnish this salan with sesame seeds and desiccated coconut.
  6. 6

    In a separate pan sauté oil, add curry leaves and pour this tempering onto the salan.
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Ripudaman Handa


Chef Ripudaman Handa cooked with his mother as a little boy. From rolling out perfectly round rotis, offering sewa at the Gurudwara kitchen, to acing Masterchef India Season 3, it�s been a delicious journey of for this young celebrity chef.

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