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Recipe Name: Tangy Chilli Gravy  
Category: Indian Regional Sub Category: Andhra


Prep Time Cook Time Serves
15 mins 25 mins 3



Capsicum   250g
Sauted onion paste   100g
Ginger garlic paste   25g
Coriander leaves   10g
Mustard seeds   5g
Cloves   2g
Curry leaves   5g
Tamarind   50g
Oil   2tsp


  • Slit and deep fry the capsicum in hot oil. Remove and keep aside.
  • Roast and grind together ingredients for the paste.
  • Soak the tamarind in a cup of water and extract pulp.
  • Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
  • Mix the sauted onion paste and stir for 3 minutes.
  • Add the paste and continue stirring.
  • Pour 15 ml of water at intervals to avoid paste sticking to the pan.
  • Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy resembles the consistency of a sauce.
  • Add the salt and the fried chillies to the hot gravy.
  • Boil the gravy for 1 minute.
  • Remove and garnish with finely chopped coriander leaves.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   -
Amount Per Serving
Calories  Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs