Looking for a quick and flavorful side dish to spice up your everyday meals? This Spicy Green Chilli Side Dish is the perfect answer! It’s a traditional Konkani recipe, similar to a thecha, that brings a delicious explosion of spicy, tangy, and sweet flavours to your plate. In Marathi, it’s called Hirvya Mirchichi Chamchamit Side Dish, and it truly lives up to its name.
This recipe is incredibly easy to make and requires just a few basic ingredients like green chillies, onions, and coconut. The best part? It’s ready in under 15 minutes! It’s the perfect accompaniment (“tondi lavane“) for your chapati, bhakri, or even a simple meal of dal and rice. Forget boring meals—this fiery and tasty green chilli recipe will become your new favourite. Let’s learn how to make it!
Also Read – Best Lasun Chutney Recipe (Spicy Garlic Chutney)
Ingredients List:
- 150g Green Chillies (use a less spicy variety)
- 6 Medium Onions
- 2-3 tbsp Oil
- 5 tbsp Fresh Grated Coconut
- 1-2 tbsp Jaggery (finely chopped, adjust to your taste)
- Juice of Half a Lemon
- 1/2 tsp Turmeric Powder
- Salt (to taste)
Also Read – Easy Mirchu Recipe: Maharashtrian Green Chilli Stir-fry
Step-by-Step Instructions:
- Prepare the Vegetables: First, wash and wipe the green chillies. Slit them lengthwise and cut them into 1-inch pieces. Thinly slice all the onions lengthwise.
- Sauté the Onions: Heat oil in a kadhai or pan on a medium-high flame. Once the oil is hot, add the sliced onions. Sauté them on high heat for just one minute. You don’t need to brown them; just let them wilt slightly.
- Cook the Chillies: Add the prepared green chillies to the pan and mix them well with the onions.
- Add Spices: Stir in the turmeric powder and salt to taste. Give everything a good mix.
- Steam: Reduce the flame to low. Cover the pan with a tight-fitting lid and let the chillies cook for 5-7 minutes. It’s a good idea to stir once in between to make sure nothing sticks to the bottom. This steaming process will soften the chillies and onions.
- Add Coconut and Jaggery: Remove the lid and add the fresh grated coconut and the finely chopped jaggery. Mix well until the jaggery melts and coats the chillies.
- Add Tanginess: Squeeze the juice of half a lemon all over the dish and stir to combine.
- Final Steam: Cover the pan one last time and let it cook on low heat for 2-3 minutes. This helps all the flavours—spicy, sweet, and tangy—to blend together beautifully.
- Serve: Turn off the heat. Your delicious Spicy Green Chilli Side Dish is ready to be served hot!
Also Read – Bharleli Mirchi Recipe: Spicy Stuffed Chilli Delight
Cooking Tips for Better Results:
- Choose the Right Chillies: Use a variety of green chillies that are known for being less spicy but flavorful. This allows you to enjoy the dish without it being overwhelmingly hot.
- Don’t Overcook Onions: Sautéing the onions for only a minute on high heat is key. They should retain a slight crunch, which adds a wonderful texture to the dish.
- Fresh Coconut is Best: While you can use dry coconut in a pinch, fresh grated coconut provides the best taste and moisture for this recipe.
- Balance the Flavours: Feel free to adjust the amounts of jaggery and lemon juice to your personal liking. The final dish should have a perfect balance of spicy, sweet, and tangy notes.
Variations:
- Vegan Version: This recipe is already 100% vegan!
- Spicy Version: If you love heat, simply use a hotter variety of green chillies.
- Kids-Friendly Version: This dish is naturally spicy. To make a milder version for kids, you could use chopped green bell pepper (capsicum) instead of chillies, but this will result in a very different dish.
- Add Garlic: For an extra layer of flavour, you can add 4-5 cloves of crushed garlic along with the onions at the beginning.
Also Read – The Ultimate Mirchi Pakoda Recipe is Finally Here
Serving Suggestions:
- This versatile Konkani side dish pairs wonderfully with almost any Indian meal.
- Indian Breads: Serve it with hot jowar or bajra bhakri (millet flatbread), chapati, or roti.
- Dal and Rice: It’s a fantastic accompaniment to a simple meal of dal and steamed rice.
- Curd Rice: Pair it with cool, soothing curd rice for a perfect contrast of flavours.
- As a Condiment: You can use it just like a pickle or thecha to liven up any plate.
Frequently Asked Questions (FAQs):
Q1: My green chilli side dish is too spicy. How can I fix it?
Ans: You can easily balance the heat by adding a little more jaggery, a squeeze of lemon juice, or some extra grated coconut. Serving it with a dollop of ghee or yogurt (curd) also helps to cool it down.
Q2: What kind of green chillies are best for this recipe?
Ans: It’s best to use the long, thick-skinned green chillies that are generally milder in heat. This way, you get the beautiful flavour of the chilli without it being too overpowering.
Q3: How long can I store this green chilli side dish?
Ans: Because this recipe uses fresh coconut, it is best eaten fresh. You can store any leftovers in an airtight container in the refrigerator for 1-2 days.
Q4: Is this recipe the same as thecha?
Ans: It’s very similar! You can think of it as a cooked, Konkani-style thecha. While many thecha recipes involve pounding raw or roasted chillies, this one is sautéed with onions, coconut, and jaggery, giving it a unique sweet, tangy, and soft texture.
Also Read – Make Pakoras That Are Crispy Outside, Soft Inside
Spicy Green Chilli Side Dish: Quick Konkani Recipe
Ingredients
- 150 g Green Chillies use a less spicy variety
- 6 Medium Onions
- 2-3 tbsp Oil
- 5 tbsp Fresh Grated Coconut
- 1-2 tbsp Jaggery finely chopped, adjust to your taste
- Juice of Half a Lemon
- 1/2 tsp Turmeric Powder
- Salt to taste
Instructions
- Prepare the Vegetables: First, wash and wipe the green chillies. Slit them lengthwise and cut them into 1-inch pieces. Thinly slice all the onions lengthwise.
- Sauté the Onions: Heat oil in a kadhai or pan on a medium-high flame. Once the oil is hot, add the sliced onions. Sauté them on high heat for just one minute. You don't need to brown them; just let them wilt slightly.
- Cook the Chillies: Add the prepared green chillies to the pan and mix them well with the onions.
- Add Spices: Stir in the turmeric powder and salt to taste. Give everything a good mix.
- Steam: Reduce the flame to low. Cover the pan with a tight-fitting lid and let the chillies cook for 5-7 minutes. It's a good idea to stir once in between to make sure nothing sticks to the bottom. This steaming process will soften the chillies and onions.
- Add Coconut and Jaggery: Remove the lid and add the fresh grated coconut and the finely chopped jaggery. Mix well until the jaggery melts and coats the chillies.
- Add Tanginess: Squeeze the juice of half a lemon all over the dish and stir to combine.
- Final Steam: Cover the pan one last time and let it cook on low heat for 2-3 minutes. This helps all the flavours—spicy, sweet, and tangy—to blend together beautifully.
- Serve: Turn off the heat. Your delicious Spicy Green Chilli Side Dish is ready to be served hot!
