This recipe of Mirchi ka Kutta is a very traditional dish made at our house. I learnt this from my mother-in-law, its one of her speciality. 'Kutta' means crushed/mixed in rajasthani. This dish is a mix of spicy/hot ingredients with the tanginess of curd and lemon. This is very easy to make; also it's not that spicy. The secret ingredients - curd and lemon, actually reduce the heat of the chillies. Here it is - the quick, almost instant, mirchi ka kutta for you chilli lovers. I don’t know my chillies too well and rely on the thumb rule that the smaller a chilli, the hotter it is. I used the regular Thai chilli (as marked in the grocery stores in U.S.). You can also use our Indian chillies or the medium hot or milder chillies.
Preparation time: 10 mins
Cooking time: 25 mins
200 gm Green chillies, chopped
1 tsp mustard seeds (rai)
1 tsp fenugreek seeds (methi)
2- 3 tbsp of mustard, fennel and fenugreek seeds powder
3/4 cup curd
1/2 tsp tumeric powder
salt to taste
1 tbsp sugar
juice of 1/2 lime
1. Roast about equal amounts of mustard seeds, fennel seeds and fenugreek seeds together till they are light brown in color. Cool them and grind it into fine powder.
2. Heat the oil in the pan. Add mustard seeds, fenugreek seeds. When they start to crackle. 3. Add green chillies and let it cook.
4. Then add the tumeric powder, mustard, fennel, and fenugreek seeds powder, salt to taste, sugar and curd. Mix well and let it cook till the liquid evaporates completely.
5. When done turn off the gas and let it cool completely.
6. Then add lime juice to it and store it in a container in the refrigerator and use it when needed.
7. Ready to serve as a side dish.