Tender Chili Fry

Putnala Pappu Mirapakayalu.

This is a dry version of green chilli fry. Tender green chillies are fried in oil till golden brown. Then ground roasted gram / gulla senaga pappu is added just before removing from heat. This chilli fry is served with steamed rice and big dollop of ghee or it can be served with dal rice. Make sure to serve yogurt rice or sweet lassi to cool off.
Makes: around 5 Servings of Tender Chili Fry

Ingredients:

Tener Green Chillies 10
Dalia / Roasted Gram 2 – 3 tbsps
Salt to taste
Oil 1 tbsp

Method of preparation:

Grind dalia and salt into fine powder using a spice grinder.
Wash, remove stems and make a slit in the green chillies without cutting them into half.
Heat oil in a pan on medium high heat, add green chillies and place the splatter screen.
Stir and fry until green chillies turn light and lose the green color.
Stir in the salt and roasted gram powder.
Remove from heat and serve tender chilli fry with plain steamed rice and good amount of ghee.
Notes: Make sure to choose as tender chillies as possible.

Suggestions: If chilli is too spicy, add more dalia powder to the dish.
Variations: Tender Green Chile Curry, Mirchi in Ajwain, Green Chillies in Lemon Juice.
Other Names: Dalia Mirchi Fry.

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Hot Mustard Chili Pickle

Ava Mirapakayalu.

Fresh green chiles that are tender but fat are chosen for this recipe. The green chiles are chopped up and soaked in oil having mustard powder. Once the chili is mature it can be served with steamed rice or with rice mixed with any sort of cooked dal.
Makes: around 1 Cup of Hot Mustard Chili.

Ingredients:

Fat Green Chiles 2
Mustard Seeds 2 tbsps
Salt to taste
Sesame Oil 1/3 Cup

Method of preparation:

Wash and pat dry green chiles.
Remove stems and chop the green chiles into small pieces.
Use a spice blender to grind mustard seeds and salt into fine powder.

In a mixing bowl, add green chiles, mustard powder and sesame oil.
Mix thoroughly and pour into a clean and dry jar.
Leave it for couple of hours before using.
Serve hot mustard chili with steamed rice or with dal rice.
Notes: Choose the green chiles that are tender and fat that are not too hot like New Mexico Chiles.

Suggestions: If the chili is too hot, adjust the salt accordingly. If chili is not hot enough, make sure to use the seeds as well.
Variations: You can also toast the mustard seeds to minimize the heat level.
Other Names: Avapindi Lo Mirapakalu, Ava Mirchi,

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