A very popular accompaniment served with Biryani, a mitchi ka salan is nothing but curry with chillies to give an added flavour to the rice dish. It is a marriage of many spices which makes it delicious and tastes tangy due to the concoction. 

How To Make It

  • Roast and grind the spices and make a paste. 
  • Add water and tamarind pulp for the consistemcy and tangy flavour.
  • Serve with a garnishing of coriander leaves.

Mirchi Ka Salan Recipe Card

If you love a spicy salan then this recipe is for you!

Total Time :
40 min
Preparation Time :
10 min
Cooking Time :
30 min
Servings :
Cooking Level :
Main Course
Kishori Sud


  • 200 Gms Green Chillies
  • 30 Gms Cooking Oil
  • 5 Gms Mustard Oil
  • 100 Gms Sauteed Onion Paste
  • 2 Small Sprigs Of Curry Leaves
  • 25 Gm Ginger Garlic Paste
  • 40 Gms Tamarind
  • Salt To Taste
  • Coriander Leaves For Garnishing
  • 30 Gms Peanuts
  • 40 Gms Coconut
  • 15 Gms Sesame Seeds
  • 10 Gm Cumin Seeds
  • 3 Red Chillies
  • 7-8 Black Peppercorns


Step 1
Take the green chillies and slit them open, de-seed and keep them aside.
Step 2
In a grinder, take all the dry spices to make a paste.
Step 3
Soak the tamarind in water to extract the pulp.
Step 4
In a non-stick skillet, heat oil and crackle the mustard seeds, curry leaves and cloves, in that order.
Step 5
Mix in the sauted onions and stir for a few minutes.
Step 6
Add in the paste of the spices and keep stirring.
Step 7
Pour in water but bit by bit so that the paste does not stick to the bottom.
Step 8
Add the pulp and 50 ml of water.
Step 9
Stir until it looks like a gravy in consistency.
Step 10
Add the salt and the chillies to the gravy and give it a boil.
Step 11
Take it off the stove and garnish with coriander leaves.