Hyderabadi Mirchi Ka Salan Recipe in Urdu: Spicy Andhra-Style Stuffed Chillies

This traditional dish brings the bold flavors of Hyderabad to your kitchen with its signature spicy, tangy profile.

Stuffed with a fragrant peanut and sesame seed mixture, these chillies transform into a rich, complex curry that’s both hearty and aromatic. The slow-cooked gravy allows the spices to meld beautifully, creating a dish that’s deeply satisfying.

Perfect for special occasions or when you crave authentic South Indian cuisine, this recipe delivers layers of heat balanced by nutty, savory notes. The result is tender chillies in a thick, flavorful sauce.

Serve with steamed rice or roti to soak up every bit of the delicious gravy. Here’s how to make it at home.

Ingredients for Hyderabadi Mirchi Ka Salan Recipe in Urdu

Bold, tangy, and packed with nutty depth—these are the flavors of Hyderabad in a dish.

The chillies are everything here. Look for fresh, firm green chillies at an Indian grocery store—they should be long and straight (Bhavnagri or Jwala varieties work well). The peanuts and sesame seeds need to be fresh and unsalted; I grab mine from Patel Brothers or the bulk section at Whole Foods. Dried coconut is often sold as copra—make sure it’s unsweetened and grated fine.

No peanuts? Cashews or almonds work in a pinch, but the flavor changes slightly. Out of tamarind? Lime juice at half the amount plus a teaspoon of sugar gets you close. If you can’t find fresh ginger-garlic paste, mince 1-inch ginger and 4 garlic cloves together. For extra heat, add a pinch of cayenne to the stuffing mix. The fenugreek seeds are key—don’t skip them (or sub methi leaves at half the amount).

The stuffed chillies can sit in the fridge for 1 day before cooking—great for prep ahead. Leftovers keep for 3-4 days in the fridge or freeze for 1 month. Reheat gently on the stove (microwaving can make the chillies mushy). Always serve hot with rice or roti to soak up that gravy.

Step-by-Step Instructions for Hyderabadi Mirchi Ka Salan

This authentic method delivers the perfect balance of heat, tang, and nutty crunch every time.

Step 1: Prepare and Stuff the Large Green Chillies

Begin by washing and drying the 12 whole Large Green Chillies. Make a lengthwise slit down each one, keeping the stem intact. I find it easiest to use kitchen scissors for this—just snip carefully without cutting all the way through.

In a small bowl, combine the 0.5 cup Peanuts, 3 tbsp Sesame Seeds, and 2 tbsp Dried Coconut. Stuff this nutty mixture generously into each chilli through the slit. The filling should be packed tightly but not overflowing, as it will expand slightly during cooking.

Step 2: Create the Spiced Tamarind Gravy Base

Heat 2 tablespoons of the 0.5 cup Vegetable Oil in a heavy-bottomed pan over medium heat. Add the 1 tsp Cumin Seeds, 1 tsp Mustard Seeds, and 0.5 tsp Fenugreek Seeds. Let them sizzle for 30-45 seconds until they release their aroma and the mustard seeds begin to pop.

Immediately add the finely chopped 1 whole Onion and sauté until it turns golden brown, about 5-6 minutes. Stir in the 1 tbsp Fresh Ginger-Garlic Paste and cook for another 1 minute until the raw smell disappears. This builds the flavor foundation for your gravy.

Step 3: Develop the Complex Spice Profile

Reduce the heat to low and add the 0.5 tsp Turmeric Powder, 1 tbsp Coriander Powder, and 1 tbsp Red Chili Powder. Stir constantly for 1-2 minutes to toast the spices—this deepens their flavors and prevents burning.

Pour in 1 cup of water and the 2 tbsp Tamarind Pulp. Stir well to combine, then bring to a gentle simmer. Let this cook for 5 minutes until the mixture thickens slightly and the oil begins to separate at the edges. The gravy should be tangy with a deep reddish-brown color.

Step 4: Cook the Stuffed Chillies in the Gravy

Carefully place the stuffed Large Green Chillies into the gravy. Add just enough water to cover them halfway—about ½ cup. Cover the pan and cook on low heat for 15-20 minutes, turning the chillies occasionally to ensure even cooking.

The chillies are done when they turn a darker shade of green and the gravy has thickened to coat the back of a spoon. The peanuts inside should be tender but still retain a slight crunch. Taste and adjust the salt if needed, though remember the tamarind already adds some tang.

Step 5: Finish and Garnish

Once the chillies are perfectly cooked, turn off the heat and let them rest in the gravy for 5 minutes. This allows the flavors to meld together beautifully. Sprinkle the 0.25 cup Fresh Cilantro over the top just before serving for a bright, fresh finish.

Serve warm with steamed rice or roti to soak up the rich, tangy gravy. The contrast between the spicy chillies, the nutty filling, and the smooth gravy is what makes this dish truly special.

Regional Styles of hyderabadi mirchi ka salan recipe in urdu

Hyderabad’s Classic Version

In the original Hyderabadi style, the chillies are stuffed with a coarser mix of peanuts and sesame seeds, giving a more rustic texture. I prefer toasting the filling lightly in 1 tsp oil for 2-3 minutes before stuffing for extra depth. The gravy tends to be thicker, almost paste-like.

Andhra Pradesh Style

This variation leans heavily into the heat, using Byadgi chillies for their deep red color and mild spice. The Stuffing often includes 1 tbsp grated jaggery for a touch of sweetness to balance the heat. The gravy is slightly more liquid, perfect for soaking into rice.

I’ve found adding ½ tsp asafoetida to the tempering gives it an authentic Andhra touch. 🌶️

Mumbai Adaptation

Mumbai’s version often includes 2 tbsp grated fresh coconut in the stuffing for a creamier texture. The chillies used are typically shorter and plumper. The gravy is lighter, with a brighter tamarind tang, and sometimes includes 1 tsp sugar to round out the flavors.

Karnataka Influence

Here, you’ll often find 1 tbsp roasted chana dal added to the stuffing for extra crunch. The tempering might include ½ tsp fennel seeds for a subtle anise note. The dish is less spicy but more aromatic, with a focus on balancing the nutty and tangy elements.

Punjabi Twist

Punjabi cooks often add 1 boiled potato, mashed and mixed into the gravy, for a heartier dish. The stuffing might include 1 tbsp raisins for a sweet contrast. It’s a richer, more filling version that’s perfect for colder climates.

I love serving this with thick makki ki roti for a winter meal. 💛

Frequently Asked Questions