Hyderabadi Chili Curry Cooking Recipe

Hyderabadi Chili Curry Cooking Recipes

Ingredients :

200 g

60 g

50 g

50 g

50 g

20 g

20 g

12 g

5 g

1 kg

15 g

15 g

500 ml

3 g

3 g


3 g

green chilies (large), slit lengthwise and deseeded

tamarind (imli)

coconut, desiccated


sesame (til) seeds

coriander seeds, roasted

cumin (jeera) powder

red chili powder

turmeric (haldi) powder

onion paste, browned

ginger paste

garlic paste


mustard (raee) seed

onion (kalonji) seed

curry leaves

cumin (jeera) seeds

salt to taste

Method :
  1. Soak tamarind in warm water for 10 minutes, squeeze out water, retain the pulp.
  2. Broil the coconut, peanuts and sesame seeds.
  3. Grind to a fine paste.
  4. Mix in coriander seeds, cumin powder, red chili powder, turmeric, salt, browned onion paste and ginger and garlic pastes.
  5. Fill this prepared paste into the slit green chilies.
  6. Keep aside.
  7. Heat oil in a kadhai (wok), fry the green chilies to golden brown.
  8. Drain excess oil and keep aside.
  9. In the same oil, sauté the mustard seed, onion seed, curry leaves and cumin.
  10. Stir in left over ground paste and tamarind pulp, cook on low heat for 10 minutes.
  11. Add the fried green chilies, simmer for another 10 minutes and serve hot.

Serves 4 - 5

Preparation time : 15 minutes

Cooking time : 35 minutes

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