Mirchi Ka Kutta Recipe
Hari Mirchi Ka Kutta is a traditional Rajasthani-style side dish that is made using fresh green chillies, fenugreek seeds, and some spices. It comes together in under 15 minutes and perks up any Indian meal.
Servings: 8 people
Ingredients
- 2 tablespoons fenugreek seeds (methi dana)
- 250 grams green chillies roughly chopped
- 10-15 cloves garlic peeled
- 3 tablespoons mustard oil or any cooking oil
- 1 teaspoon brown mustard seeds (sarson)
- ½ teaspoon cumin seeds (jeera)
- 1 teaspoon fennel seeds (saunf)
- ½ teaspoon nigella seeds (kalonji)
- ¼ teaspoon asafetida (hing) skip adding for gluten-free
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon salt or to taste
- 1 teaspoon dry mango powder (amchoor)
Instructions
- Soak fenugreek seeds in ¼ cup water for 2-3 hours.
- Add the chopped chilies and garlic to a chopper or a food processor and crush them to make a coarse paste.
- Heat mustard oil in a pan over medium heat.
- Once the oil is hot, add mustard seeds, cumin seeds, fennel seeds, nigella seeds, and asafetida, and saute for 3-4 seconds.
- Drain the fenugreek seeds and add them to the pan.
- Saute for a minute.
- Add the crushed chillies, coriander powder, turmeric powder and salt and mix well.
- Cover and cook for 2-3 minutes.
- Check for salt and add more if needed.
- Add dry mango powder and mix well. Serve hot or at room temperature.
Notes
This dish is made using fresh green chillies. You can choose less spicy chilies or hot chilies, depending on your preference. I personally like to use mild chilies.
Nutrition
Calories: 75kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 252mg | Potassium: 49mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg
