Monday, May 18, 2009

Spicy Tangy Chillies !!

The first time I'd seen these chillies were at a food stall at one of the innumerable exhibitions held in these big grounds in Bangalore.
These chillies would be hanging all around the stall too and they would make these really yummy chilli fritters (molaga bajjis).



Rainy cold weather always reminds me of these bajjis and a hot cup of tea, though I may not have really made these more than 5 times in the last 10 years, but just thinking about it makes me feel nice and warm, especially when its pouring outside !!

These chillies are really quite mild in taste, not spicy like you'd expect a chilli to be. These are also known as Hungarian peppers.

This is what Ma made. She got the recipe from a friend of hers.
You can feel the mild spice of the chillies, the sweetness of jaggery and the tangy flavour of the tamarind burst in your mouth, with every bite of this.
It is simply delicious and is great with parathas or even a simple dal and rice. Its almost become a staple at lunch these last few days.



Do give it a try if you like something spicy, sweet and tangy, all in one bite !
Sending this to Mahima's 15 Minute cooking...

What you need -

6 Green chillies / Hungarian peppers
2 tbsp grated jaggery
2 tsps fennel (saunf) seeds
1 tsp cumin (jeera) seeds
1/2 tsp fenugreek (methi) seeds
1/2 cup tamarind extract
1 tsp oil
1/2 tsp salt
1/2 cup water

What you do with it -

Quarter the chillies lengthwise and deseed. Wash and keep aside
Heat oil in a deep pan
Add the fennel, cumin and fenugreek seeds
Add the chillies and fry a bit
Add the tamarind extract, jaggery, salt and water and bring to a slow boil
Once it cools, store in a jar and refrigerate

20 comments:

Maya said...

These peppers are also wonderful pickled or grilled.

SJ said...

This is something so new- I have never seen this! I buy this chilli only to make bajji. That also, J eats the outer besan coating and I get the chillie *slaps forehead*

Nags said...

my mom used to grow these when i was a kid, making fresh bajjis when they were ready. that's the only way i have eaten them :)

DEESHA said...

wow thatz spicy & yummy

Rachel said...

The three flavours together would result in a yummy taste

Home Cooked Oriya Food said...

Must be spicy and tangy like a pickle! Lovely pix. I am ready to eat it...

Suparna said...

Hi Arch,
I am moving towards the spice world gradually...I'd love to try this one sometime, looks like a festival of flavours. thanks for sharing ur mom's recipe.
TC

Sig said...

Very interesting recipe Arch, I can imagine the taste!

delhibelle said...

those chillies look mouthwateringly good!

A_and_N said...

I love these chillies. I either make bajji or stuff them with alu and bake them!

I love the idea of having a gravy :)

Homecooked said...

Hey Arch...thanks for stopping by my blog. You've got a nice blog here :) I love these peppers. The curry looks yummy!

Bharti said...

Oh these sound good!

Usha said...

These sound fabulous...

mahimaa said...

very new kinda recipe to me. should try! thanks.

Sharmi said...

hmmm Hot infact! I make only bajjis out of them:)

Miri said...

I didnt know about mologai bajjis till I came to Chennai - Besant Nagar beach was the best place to have them and of course the tiny guy near Adyar bakery.

I usually put these in a Mirchi ka salan made Hyderabadi style - this recipe looks good too!

sangeeta said...

my first time here........nice recipe..i like it , will taste good with parathas or puris.

Nithya Praveen said...

Wow...i've always bought these to make bajjis...this is new.Am excited..wana make this right away:).Thanks for sharing!

Anonymous said...

Yum. How long will it last?

Archana Kumar said...

This can be stored in an air-tight bottle in the fridge, should easily last for a month or so...

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