Mamta's Kitchen

Mirchi Ka Saalan 1-Curried Green Chilli for Biryani

Mirchi ka Salan 1-Khatti Mirchi

Munzoor Khan

CurryFree From OnionIndianMainSideVeganVegetarian

Note from Mamta: This delicious recipe comes from my friend Munzoor, who grew up in Hyderabad, from where this dish originates. It is usually served with Chicken or Mutton/Lamb Biryani rice, but is delicious as part of any Indian meal. I love it with parathas. Make it as hot as you like, but remember to adjust the amount of red chilli powder according to the heat of the green chillies you are cooking. It is eaten more like a side dish or pickle, so this amount will easily be enough for 6-8 people.


  • 200 gm. green chillies. Finger sized chillies are good for this dish.

  • 1/2 cup skinless peanuts

  • 2 tbsp. white sesame seeds

  • 2 tbsp. fresh ground or desiccated coconut

  • 2 onions, approximately 200 gm.

  • 3-4 cloves garlic, about 1 full teaspoon, when crushed

  • 1 small piece of ginger, about 1 full teaspoon chopped flesh

  • 10-15 curry leaves (not bay leaves)

  • 2 tbsp. oil (peanut is good, but use any you have)

  • 1 tsp. cumin seeds

  • 2 dry red chillies

  • 1 tsp. coriander powder

  • 1/2 tsp. cumin powder

  • 1/2 tsp. turmeric

  • 1/2 tsp. chilli powder; adjust to taste and to the heat of the green chillies you have.

  • Salt to taste

  • 1 medium tomato

  • 2 tbsp. tamarind extract (1 tbsp. size block of tamarind)

  • Juice of 1/2 lemon, adjust to taste.

  • 2 tbsp. of jaggery or brown sugar


  1. Wash and dry chillies. Do not de-stalk or slit them, as generally recommended for other chilli dishes. Whole chillies keep their shape better.

  2. Roast peanuts on a pan or in a microwave for 5-7 minutes, keep aside.

  3. Roast sesame seeds ? toast on a frying pan/griddle until aroma rises.

  4. Grind peanuts, sesame seeds and coconut together in a dry grinder and keep aside.

  5. Grind/chop very finely onion, ginger and garlic together and keep aside.

  6. Chop the tomato, keep aside.

  7. Soak tamarind block in 4 tbsp. water for 15 minutes, mash with fingers and strain. Keep the extract aside for later.

  8. Heat the oil in a pan. Add cumin seeds. When they crackle, add dry red chillies and curry leaves. Stir for a few seconds and then add onion, ginger and garlic mix.

  9. When onion mix looks medium brown/oil separates from the mass, add all spices, salt and stir for a few seconds. Now add tomatoes, stir and cook on medium heat until it all becomes a paste and oil separates.

  10. Add chillies and stir to mix with spices. Now add 1/2 to 3/4 cup water and simmer until chillies look cooked, about 15 to 20 minutes.

  11. Add tamarind extract, jaggery/sugar, a little at a time, to your taste. For me, it has to be slightly sour and slightly sweet

  12. Add the peanut, sesame, coconut mix and stir it in.

  13. Serve warm with biryani rice/chapatti/parathas.

Content copyright ©2001-2024 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2024 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to