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Meghalaya Special Hot Chilli Powder

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Birds Eye Chilli Whole Dry from Mizoram


  • Introducing 100% Organic Whole Dry Bird`s Eye Chilli (popularly known as Thai Chilli).

  • Hailing from the beautiful land of Mizoram, with its delicious zesty fiery flavour and vibrant colour to spice up your meals.

  • Want to try it yourself? Calling all spice lovers to set their taste buds ablaze with our mouth-watering Pahari Roots Whole Birds Eye Chilli!

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Spicy Bird’s Eye Chilli Curry

Prep time: 45 mins


Tofu/ Veg/ Chicken (as per preference), cut into pieces – 500 grams 

Mustard oil – 2 tablespoons 

Onions – finely chopped – 2 

Tomatoes, pureed – 3 

Ginger-garlic paste – 2 teaspoons 

Bird’s eye chilli powder (Thai chilli powder) – 2 teaspoons

Turmeric powder – 1 teaspoon 

Coriander powder – 1 teaspoon 

Cumin powder – 1 teaspoon 

Garam masala – 1 teaspoon 

Salt – to taste

Fresh cilantro leaves – chopped (for garnish)


  • Heat the oil in a large pan or skillet over medium heat. Add the chopped onions and sauté until they turn golden brown.
  • Add the ginger-garlic paste to the pan and cook for a minute until the raw smell disappears.
  • Add the pureed tomatoes and cook for a few minutes until the oil separates from the masala.
  • Now, add the bird’s eye chilli powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well to combine all the spices.
  • Add the pieces of your preserved main ingredient to the pan and coat them evenly with the spice mixture. Cook for about 5 minutes, stirring occasionally.
  • Reduce the heat to low, cover the pan, and let it cook for about 20-25 minutes or until it is tender and cooked through. Stir occasionally to prevent sticking.
  • Once cooked, sprinkle garam masala over it and mix well. Cook for an additional 2 minutes to allow the flavours to meld together.
  • Remove the pan from heat and garnish with freshly chopped cilantro leaves.

Your spicy Mizoram-style curry is now ready to be served! It pairs well with steamed rice & Bamboo Shoot pickle. Enjoy!

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