Masargayi

Masar kai or Masargayi is basically dried chilly which can be fried before eating. It is typically eaten with curd rice.

Ingredients:

25 Long and spicy green chillis, 1/2 cup + 1 tea spoon cumin powder (for stuffing and curd), 1 table spoon + 1 tea spoon hingu (asaphotida powder), 2  tea spoons+ 1 tea  spoons salt, 1 tea spoon sugar, 1/2 litre sour and soft  curd or thick butter milk and oil for frying.

Process:

  • Make longitudinal slits in the chills.
  • Mix 1/2 cup cumin powder(jeera powder), 1 tea spoon hingu (asafoetida) and salt.
  • Stuff the chillis with this mixture.
  • Add 1 tea spoon salt, 1 tea spoon cumin powder, 1 tea spoon hingu powder and 1 tea spoon sugar to the curd and mix well.
  • Transfer the stuffed chillis in this curd and keep those for soaking in the curd overnight.
  • Remove the soaked chillis from the curd and dry in hot sun by spreading on plastic sheet, for 2-3 days till they are crisp and dry.
  • Store in plastic or glass container.
  • Deep fry in hot oil in kadai just before you want to eat it.

Tips and Tricks:

  • The soaked chillies could be dried in microwave oven too). 

Typically Served With:

Curd rice and other rice dishes or sweet dishes like holige, payasam etc

Red Chili Chutney (Ranjaka)

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.

Ingredients:

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.

Process:

  • 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!!