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Khatta Meetha Mirchi (Sweet & Sour Chillies)
Course
Main Course
Cuisine
Other - Indian
Keyword
Chillies big variety, less spicy chillies, desiccated coconut, peanuts, tamarind, jaggery, panch phoron, sesame seeds, sattu atta, chatni dal powder, pottukadalai podi
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
people
Author
Rama G
Ingredients
10 to 12 any big & less spicy variety of chillies
2 tbsp sattu atta (roasted channa / chatni dal / pottukadalai powder)
½ teaspoon Turmeric Powder
Salt to taste
2 tbsp desiccated coconut / copra grated
2 tbsp roasted peanuts
2 tsp coriander powder
½ tsp cumin powder
1 tsp chilli powder
1 tsp jaggery powder
Gooseberry size tamarind soaked in ¼ cup water
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For tempering
1 tsp oil
½ tsp each mustard seeds, cumin seeds, fennel seeds (saunf / sombu), kalonji (onion seeds) & fenugreek (methi) seeds
1 tbsp sesame seeds / Til / Ellu
Instructions
Wash and cut 10-12 medium sized green chilies into halves.
Mix turmeric, salt and sattu atta and 2 tsp water with the chillies and keep aside for 10 minutes.
Heat oil in a pan, add tempering ingredients and allow them to crackle.
Add in the chillies and sauté for few minutes.
Squeeze the tamarind and add the water.
Add all the masalas, desiccated coconut, roasted peanuts and jaggery.
Add more water and allow to cook in low flame, stirring frequently.
Due to the presence of sattu atta, gravy thickens fast.
Keep the consistency as per your desired level by adding more water if required.
Garnish with fresh grated coconut, coriander leaves and sesame seeds.
Notes
Sattu atta is available freely in the market. If you don't have access, powder 2 tbsp chatni dal in a mixer finely.
Due to the presence of sattu atta, gravy thickens fast.
Keep the consistency as per your desired level by adding more water if required.
If you don't have Kalonji, you may omit.