Khatta Meetha Mirchi (Sweet & Sour Chillies)

Khatta Meetha Mirchi (Sweet & Sour Chillies)

Those big, picador chillies, those big and less spicy variety were glaring at me very enticingly at the vegetable vendor shop. Not able to resist, bought some few days back.  However one thing I was sure was NOT to make bhajias out of it. I avoid deep fried items as a rule. Though of course, bend it once a while when absolutely tempting ?. After all, life is fun. Enjoy it. ? One thing I had decided was to make it sweet, sour and spicy–Khatta Meetha and spicy.

So I was contemplating on what to make out of those gorgeous chillies. Should I add besan and make it Rajasthani? Why don’t I use panch phoron and give it a Bengali avatar? Or should I add peanuts & coconut and call it a Maharashtrian? No, can I add tamarind & jaggery and style it South Indian?

Finally decided to amalgamate all regions and make a recipe of my own. A fusion of all regions. So not knowing how to classify it under any one region, I’m tagging it under Bengali, Maharashtrian, Tamil Nadu and Andhra Cuisines. It turned out as I wanted. Khatta with Tamarind, meetha with jaggery, coconut and peanuts, spicy with panch phoron and thick with besan.

Needless to say its essentially an Indian since it had the flavours of all regions.

 

Khatta Meetha Mirchi (Sweet & Sour Chillies)

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Other - Indian
Keyword: Chillies big variety, less spicy chillies, desiccated coconut, peanuts, tamarind, jaggery, panch phoron, sesame seeds, sattu atta, chatni dal powder, pottukadalai podi
Servings: 4 people
Author: Rama G

Ingredients

  • 10 to 12 any big & less spicy variety of chillies
  • 2 tbsp sattu atta (roasted channa / chatni dal / pottukadalai powder)
  • ½ teaspoon Turmeric Powder
  • Salt to taste
  • 2 tbsp desiccated coconut / copra grated
  • 2 tbsp roasted peanuts
  • 2 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp chilli powder
  • 1 tsp jaggery powder
  • Gooseberry size tamarind soaked in ¼ cup water
  • ******************
  • For tempering
  • 1 tsp oil
  • ½ tsp each mustard seeds, cumin seeds, fennel seeds (saunf / sombu), kalonji (onion seeds) & fenugreek (methi) seeds
  • 1 tbsp sesame seeds / Til / Ellu

Instructions

  • Wash and cut 10-12 medium sized green chilies into halves. 
  • Mix turmeric, salt and sattu atta and 2 tsp water with the chillies and keep aside for 10 minutes.
  • Heat oil in a pan, add tempering ingredients and allow them to crackle.
  • Add in the chillies and sauté for few minutes.
  • Squeeze the tamarind and add the water.
  • Add all the masalas, desiccated coconut, roasted peanuts and jaggery. 
  • Add more water and allow to cook in low flame, stirring frequently. 
  • Due to the presence of sattu atta, gravy thickens fast. 
  • Keep the consistency as per your desired level by adding more water if required.
  • Garnish with fresh grated coconut, coriander leaves and sesame seeds. 

Notes

  1. Sattu atta is available freely in the market. If you don't have access, powder 2 tbsp chatni dal in a mixer finely. 
  2. Due to the presence of sattu atta, gravy thickens fast.
  3. Keep the consistency as per your desired level by adding more water if required.
  4. If you don't have Kalonji, you may omit. 
 

Serve it with steaming hot rice or roti / bhakri and with a refreshing salad. Your day is done. ?

Khatta meetha Mirchi

Khatta meetha Mirchi

You may also like similar recipe:

Hyderabai Mirchi ka Salan

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Welcome to my blog

 

February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.

 

Healthy Eating 🙂

Rama Ganapathy