Hyderabadi cuisine has evolved over time to suit the palate of the subcontinent. Many recipes having been improved upon bby chefs over the decades. We previously shared with you the recipe for Bhigaray Baingan, a classic component of the Hyderabadi thali.

Keeping with the Hyderabadi theme, I present to you the recipe of Mirchi Ka Salan (Curry of Chilies), another essential element of any great thali. The chilies used for this recipe are not very spicy and are medium sized, so you can enjoy the flavor of the chilies with the Hyderabadi masalas and not race off the table with a burning mouth.


  • Green Chilies (medium size) – 400 grams
  • Onions (small size) – 2
  • Ginger Garlic Paste – 1 teaspoon
  • Salt – 1 teaspoon (adjust according to taste)
  • Red Chili Powder – 1 teaspoon (adjust according to taste)
  • Turmeric Powder – ¼ teaspoon
  • Oil – ¼ cup
  • Peanuts – 3 tablespoons
  • Poppy Seeds – 2 tablespoons
  • Cumin Seeds – 2 tablespoons
  • Sesame Seeds – 2 tablespoons
  • Tamarind Pulp – 1 cup
  • Preparation time : 20 minutes
  • Cooking time : 20 minutes
  • Number of servings (yield) : 4-6


  1. Wash the poppy and cumin seeds and dry them under the sun before you brown them (they contain dirt). Take a tawwa and slightly brown all the spices (except salt, turmeric and red chillies) on it and then let them cool. Grind them in a grinder to form the masala
  2. De-seed the chillies with a sharp knife. Be careful and use gloves to make sure the skin doesn’t come in contact with the seeds
  3. Put the oil in a pan and fry the thinly sliced onions. When they become brown, add the ginger garlic paste
  4. Add the green chilies and fry them. Then add the salt, red chillies and turmeric and fry a little more
  5. Now add the prepared masala little by little and ‘bhuno’ the chilies
  6. When the skin of the mirchi is cooked. Take out the tamarind pulp and strain, then add to the pan
  7. Cook on a medium flame. When the water has dried a little, the mirchi is ready to be served

I am a stay at home mom and in the future want have my own cafe or restaurant. I am a Punjabi and Kashmiri so when it comes to being a food lover it runs in my blood. My mother is an amazing cook and is a huge inspiration for me.