Well any native of Dharwad or Bijapur knows Ranjaka! Or the famous, aradidda khara. This is another recipe for folks who love spicy spicy food! This can be kept for 1 week at room temperature or 1 month in refrigerator.
Fresh red chillies 200 grams, Garlic bulbs three (India size), Cumin seeds 20 grams, Fresh coriander chopped 50 grams, Tamarind paste 2 table spoons, Salt, Brown sugar (jaggery) to taste and Oil.
The fresh and cleaned chillies 200 grams are roasted on a low fire in a small quantity of oil for about 5 – 8 minutes.
To this all other ingredients are added and ground to a fine paste in grinder/wet grinder.
The paste thus obtained is transferred to a bowl and seasoned with 4 table spoons hot oil with asafetida and mustard seeds.
Typically Served With:
This hot and tasty preparation goes well with rotti, chapatti for hot and spicy good lovers!!