green chilli curry
green chilli curry
Green Chilli Curry is a spicy tangy made with a milder variety of chili with Indian curry style. Hope you like this as you did like my previous recipe Chickpea soup.


  • Twelve – Green Chilies(not so hot species)
  • One Tablespoon – Tamarind Pulp
  • Two Cups – Water
  • Half Teaspoon Each Of – Mustard, Novella Seeds, and Cumin Seeds.
  • 8-10 – Curry Leaves
  • Four Tablespoons – Oil
  • Salt As Required
  • One-Fourth Cup – Desiccated Coconut and Roasted Peanuts
  • One And Half Tablespoon – Sesame Seeds(roasted)
  • One – Onion(sliced)
  • Three Cloves – Garlic
  • One Inch – Ginger
  • Half Teaspoon Each Of – Turmeric, Red Chilli Powder, and Hot Spices Powder.


  1. Heat some oil in a frying pan, lightly brown the onions.
  2. Add the desiccated coconut and brown it.
  3. Later add ground nuts and sesame seeds to the mixture and roast for two-three minutes.
  4. In a mixer grinder make a smooth paste of the above with garlic, ginger, and all the spice powder adding little water.
  5. Remove the chili crown, rinse and wipe dry the green chilies.
  6. Slit the green chilli vertically, do not break them.
  7. Heat two tablespoons oil in a frying pan, fry the chilies until little brown.
  8. Remove and drain on kitchen towel.
  9. In the same pan add some more oil, fry mustard oil till they pop.
  10. Then add novella seeds and cumin seeds, add curry leaves and fry for a minute.
  11. Add the ground masala paste.
  12. Fry the masala till you can see the floating oil on top and sides of the masala gravy.
  13. Now add Tamarind Pulp and two cups of water. Stir and simmer for five minutes.
  14. Add fried green chilies and salt and simmer for five to six more minutes.
  15. Turn the flame off and garnish it with coriander leaves.
  16. Serve green chilli curry with any rice recipe.


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