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Spicy potato and lentil curry

Mirchi ka salan (chilies in Indian gravy)

Main dishes

Hyderabad’s hot pepper curry: green chilies cooked with mustard, fenugreek, and curry powder, simmered in a sauce of coconut, toasted sesame seeds, and gr…

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Recipe from Wim b, SimmeD, adapted by Recette de cuisine · · updated on

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Mirchi ka salan is a popular curry sauce made with chili peppers and walnuts, originating from Hyderabad, India. It is ideally served with rice biryani, particularly in its Hyderabadi variation.

Ingredients and directions

  • Prep time15 min
  • Cook time10 min
  • Total25 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodstove
  • Estimated cost$6.51 $1.63 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

4 people
  • $3.83
  • $0.57
  • $0.73
  • $0.15
  • $0.42
  • $0.11
  • $0.35
  • $0.32
  • $0.03

Prices from US supermarkets for 8 of 9 ingredients; Belgian prices for the rest.

Directions

  1. Dry-roast the coconut, sesame seeds, and peanuts, then grind them into a fine powder.
  2. Heat the oil and sauté the mustard seeds, fenugreek, and curry leaves. Add the chili peppers and cook for 3 minutes.
  3. Add the coconut, sesame, and peanut powders, and cook until the oil separates.
  4. Add the salt, turmeric, and tamarind juice, and simmer over low heat until the sauce thickens.
  5. Remove from the heat and sprinkle with cilantro. ≈ 2 min

The bill

Mirchi ka salan (chilies in Indian gravy)

  • 150 g of long green chili peppers$3.83
  • 75 g of shredded coconut$0.57
  • 30 grams of sesame seeds$0.73
  • 30 grams of peanuts$0.15
  • 100 ml of oil$0.42
  • 20 grams of mustard seeds$0.11
  • A few fenugreek seeds$0.35
  • Turmeric$0.32
  • salt$0.03

Total$6.51

that's $1.63 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 150 g of long green chili peppers
  • 75 g of shredded coconut
  • 30 grams of sesame seeds
  • 30 grams of peanuts
  • 30 g of tamarind, soaked in water
  • 100 ml of oil
  • One bunch of curry leaves
  • One bunch of cilantro
  • 20 grams of mustard seeds
  • A few fenugreek seeds
  • Turmeric
  • salt

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