Medium1 hour
Where it comes from
Mirchi Ka Salan hails from the kitchens of Hyderabad, a city renowned for its Nizami legacy that blends Mughal culinary influences with local tastes.
Follow the thread
On the Palate
What goes into it
Vegetables
Herbs & Spices
How it's made
- 1
Grind peanuts, sesame seeds, and coconut into a smooth paste.
- 2
Heat oil and add mustard seeds until they splutter.
- 3
Sauté onions with curry leaves and turmeric.
- 4
Add the ground paste and cook until the oil separates.
- 5
Introduce tamarind extract and simmer with green chilies until tender.
