​From Thecha to Mirch ka Salan: 10 iconic green chilli dishes from different Indian states

India is known for its diversity, and the same can be seen in the culinary culture of the country, wherein one ingredient can be made in so many different and interesting ways. One such essential ingredient in most delicacies is green chile, which is an inseparable part of Indian cooking. Used in delicacies to add a fiery punch, this spice-rich chili is also used as a main ingredient in some classic delicacies across the country. Here are some interesting traditional dishes that are relished across India for their enticing taste and unique punch of flavors. Follow us through these iconic traditional dishes made with green chilies.

Thecha is a traditional dish from Maharashtra, which is loved for its spicy taste and flavorful punch. Thecha is basically a dry chutney made by hand-grinding green chillies, garlic cloves, roasted peanuts, and a pinch of salt into a coarse mixture. In some households, a small piece of jaggery is also added to this thecha to balance the spice quotient. This spicy accompaniment is traditionally served with bhakri or chapati, making every simple meal burst with flavor.

Mirchi ka achar is made with fresh green chillies that are slit and mixed with hot mustard oil, salt, turmeric, fenugreek seeds, and asafoetida to prepare this tangy and spicy pickle. This pickle is then left to mature in the sun for a few days to develop its bold flavors and ferment. Traditionally, a staple in most Punjabi households, this achaar can be enjoyed with parathas, dal-rice, or simple meals.

This classic dish hails from Telangana/Hyderabad and is a quintessential part of the royal meals. This Hyderabadi specialty is made with large green chillies that are slit and lightly fried, which are cooked in a rich gravy made by grinding roasted peanuts, sesame seeds, grated coconut, and spices into a smooth paste. The paste is cooked with tamarind water, and the chilies are simmered in it until tender. Traditionally served alongside Hyderabadi biryani, this dish is a perfect balance of heat and tangy flavors.

Mirchi Pakora hails from Rajasthan and is a classic breakfast of Rajasthan. Whole green chillies are slit and dipped in a thick gram flour batter spiced with salt and carom seeds, then deep-fried until crispy. These spicy fritters are served piping hot with mint chutney or tamarind sauce, perfect for tea time or monsoon treats.

Dahi Mirchi is a traditional Maharashtrian-style delicacy made using green chillies that are slitted and then coated with curd, spices, mustard seeds, salt and red chili powder. These chilies are later sun-dried and relished with hot rice and ghee.

Koshimbir Mirchi Chutney is a traditional Konkani-style chili condiment. This dish hails from Goa, and this Goan-style chutney is made by blending green chillies, grated coconut, vinegar, garlic, salt, and sugar. The ingredients of this chutney are blended/handground together to form a tangy and spicy chutney that complements Goan seafood curries, rice dishes, and fried snacks, adding a sharp zing of flavor.

Bharwan Hari Mirch hails from Rajasthan and is traditionally made in almost every Rajasthani household. This dish is made with large green chillies that are slit and filled with a spicy gram flour and onion stuffing, seasoned with red chilli powder, turmeric, and coriander powder. These are shallow-fried in oil until crisp and golden. Bharwan Hari Mirch is traditionally served as a snack or with chapati, especially during festivals and special occasions.

Mirchi Bajji, also known as Mirapakaya Bhajji, this spicy delicacy hails from Tamil Nadu and is prepared in most South Indian households. This dish is made with large green chillies that are slit and deseeded slightly, which are then stuffed with a spiced mashed potato mixture. The stuffed chillies are then dipped in a gram flour (besan) batter, which is further seasoned with salt and carom seeds, and deep-fried until crisp and golden. This classic snack is mostly served hot with coconut chutney or tamarind chutney. Mirchi Bajji is a popular snack during festivals or monsoon evenings.

This classic Bengali dish can be relished with steamed rice. This dish can be made by grinding soaked poppy seeds with mustard oil, green chilies, salt and red chili powder. Make a coarse paste of all these ingredients and add in mustard oil and chopped onions before eating.

This Kerala rasam recipe is made with whole green chillies boiled with tamarind extract, black pepper, cumin, mustard seeds, and curry leaves. The result is a light yet fiery broth with a balanced tang and spice, traditionally served as part of a Kerala sadhya or daily meal for digestion and warmth.