Fresh green chillies in coconut sauce


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Mirchi Ka Salan is one of the signature dishes of Hyderabad. It is usually made with whole fresh green chillies, which are gently cooked then added to a fragrant spiced sauce. You can use milder red chillies or mini sweet peppers, which are often available at Asian stores, if you prefer.


  • 400 g/14 oz whole fresh green chillies or mini sweet (bell) peppers
  • 15 ml/1 tbsp sesame seeds
  • 15 ml/1 tbsp white poppy seeds
  • 5 ml/1 tsp coriander seeds
  • 2–3 dried red chillies, cut into small pieces
  • 25 g/1 oz desiccated (dry unsweetened shredded) coconut
  • 30 ml/2 tbsp sunflower oil or light olive oil
  • 5 ml/1 tsp cumin seeds
  • 5 ml/1 tsp ginger purée
  • 1 clove garlic, crushed, or 5 ml/1 tsp garlic purée
  • 2.5 ml/½ tsp ground turmeric
  • 2.5 ml/½ tsp salt, or to taste
  • 2.5 ml/½ tsp caster (superfine) sugar
  • 50 g/2 oz roasted, salted peanuts, crushed
  • 30 ml/2 tbsp tamarind juice or lemon juice
  • a biryani or pilau dish, to serve


  1. Bring a pan of lightly salted water to the boil. Trim the chillies or mini peppers, add to the pan and simmer for 5 minutes. Drain, then plunge into cold water to prevent further cooking. Drain again.

  2. In a small, heavy pan, dry-roast the sesame, poppy and coriander seeds and the dried chillies for 30 seconds.

  3. Add the coconut. Continue to roast, stirring, until the ingredients are a shade darker. Cool, then grind in a coffee grinder until fine-textured.

  4. Heat the oil in a heavy frying pan over a medium heat and add the cumin seeds. Let them sizzle for about 30 seconds, then add the ginger and garlic. Fry until they begin to brown, then add the turmeric and the ground spices. Cook for 30 seconds.

  5. Add the chillies or peppers to the pan with the salt, sugar and 250 ml/8fl oz/1 cup warm water. Bring to the boil, cover and simmer for 10 minutes.

  6. Remove the lid, add the crushed peanuts and cook for 3–4 minutes, until the sauce thickens slightly.

  7. Stir in the tamarind or lemon juice, remove the pan from the heat and transfer to a serving dish. Serve immediately with a biryani or pilau dish.

Per portion Energy 251kcal/1039kJ; Protein 7g; Carbohydrate 12g, of which sugars 11g; Fat 22g, of which saturates 6g; Cholesterol 0mg; Calcium 112mg; Fibre 1.9g; Sodium 313mg.