Fresh Red Chilli(es) Mandi

This Chettinadu recipe actually consists of green chillies but I used fresh red chillies.

Ingredients:

Fresh Red Chillies - 300 gm

Garlic Cloves - 12

Tomatoes - 5 (chopped)

Tamarind - medium lemon size

Red Chilli Powder - 1/2 tsp

Sesame Oil

Mustard Seeds - 1/4 tsp

Urad Dal - 1/4 tsp

Asafoetida - 2 pinches

Salt (to taste)

Method:

Cut each red chilli into 8 pieces.

Chop the garlic cloves into BIG pieces.

Soak the tamarind in 1/3 cup of water and extract the juice.

Heat the sesame oil in a pan and add mustard seeds & urad dal.

When the mustard seeds crackle, add the garlic cloves and fry till it becomes golden-brown.

Add the red chilli pieces and fry them for at least 5 minutes medium-low flame.

Now add the tomatoes and saute them till they become mushy.

Add the red chillies & salt and mix them.

Add the tamarind juice and asafoetida.

Cook the mixture till it becomes as thick as a gravy.

Remove the mixture from the heat.

Keep it in the refrigerator after it cools down.

Best served with curd rice.

Sent off to "Think Spice: Red Chillies" hosted by Lakshmi Venkatesh which was started originally by Sunita Bhuyan .

Posted in: side dish