Hyderabadi Green Chilli Curry
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A traditional hyderabadi cuisine side dish, the hyderabadi green chilli curry goes well with rice and roasted papadums. The fried green chillies are added to a gravy, made tangy with tamarind pulp and spicy by addition of onion, spice powders and curry leaves.
- Heat oil in a kadhai and add the chillies and salt and saute for 3 minutes.
- Remove and keep aside.
- In the same pan, add the red chillies, frnugreek seeds, cumin seeds and curry leaves and saute for 30 seconds.
- Add the onions and saute till the onions turn golden brown.
- Add all the spices along with curry leaves and saute for 2 minutes.
- Add the green chillies and saute for 7 minutes.
- Add the tamarind pulp, mix well and cook on a slow flame for 10 minutes.
- Serve hot.
This recipe was contributed by nisar on 14 Sep 2011
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