Mirchi Gojju
Veg
Vegan
Roasted red chilli relish — Byadagi or Guntur dried red chillies roasted whole until slightly charred, then ground with garlic, tamarind, jaggery, and salt into a coarse, smoky-sweet-sour paste. Eaten in small spoonfuls alongside jolada rotti, rice, or fried snacks; the smoky chilli base and the jaggery-tamarind balance are uniquely North Kannadiga in their combination.
Cuisines
Mysore
Andhra
Telangana
North Karnataka
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 6 | large green chilies |
| 1 tablespoon | tamarind pulp |
| 1 tablespoon | jaggery |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | urad dal |
| 1 teaspoon | chana dal |
| 1 pinch | asafoetida |
| 2 tablespoons | oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| — | salt to taste |
| 1 cup | water |
| 1 tablespoon | freshly grated coconut |
| 1 sprig | curry leaves |
Instructions
- 1 Wash and dry the green chilies, then slit them lengthwise without cutting fully.
- 2 Heat oil in a pan over medium heat.
- 3 Add mustard seeds and let them splutter.
- 4 Add cumin seeds, urad dal, chana dal, and asafoetida, and sauté until the dals turn golden brown.
- 5 Add the slit green chilies and curry leaves, and sauté for 2-3 minutes.
- 6 Mix in turmeric powder, red chili powder, and salt.
- 7 Add tamarind pulp, jaggery, and water. Stir well to combine.
- 8 Bring the mixture to a boil, then reduce the heat and let it simmer until the chilies are cooked and the gravy thickens.
- 9 Add freshly grated coconut, mix well, and cook for another minute.
- 10 Remove from heat and let it rest for a few minutes before serving.
Tips
Adjust the jaggery and tamarind to balance the sweet and sour flavors according to your taste.