Pachi Mirapakaya Pachadi

Method

1. 1

   Prepare fresh green chillies: Wash 6-8 fresh green chillies. Roast directly on a gas flame or in a dry pan until slightly charred on all sides. Cool.

2. 2

   Peel and chop: Remove the stem and roughly chop the roasted chillies — including the charred skin which adds flavour.

3. 3

   Dry roast spices: Dry roast 1 tbsp chana dal and 1 tsp cumin seeds 3 minutes. Cool.

4. 4

   Blend: Add chopped roasted green chillies, roasted dals, 4 garlic cloves, a tiny piece of tamarind and salt to a blender. Blend to a coarse paste with minimal water.

5. 5

   Taste: Pachi mirapakaya pachadi should be very spicy from fresh green chillies with a slight smokiness. Adjust heat.

6. 6

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 2 dried red chillies and curry leaves.

7. 7

   Pour tempering: Pour over the chutney. Mix well.

8. 8

   Add jaggery: Add 1 tsp jaggery to balance the intense chilli heat.

9. 9

   Adjust: Taste and balance all flavours.

10. 10

    Serve: This fresh roasted green chilli chutney is intensely spicy. Use sparingly. Serve with rice or as a condiment.