Hari Mirchi and Adrak Kuta

A fresh batch of Hari Mirch and Adrak Ka Kuta is the perfect way to add heat and flavour to your plate. Crisp, aromatic and incredibly quick to prepare, it makes for a delicious everyday side with dal-chawal, parathas or a humble bowl of khichdi.

Ingredients for Hari Mirchi and Adrak Kuta

• Green chillies (Hari mirch): 100 g, washed, dried completely and stems removed

• Fresh ginger (Adrak): 100 g, washed, dried completely and peeled

• P Mark Kachi Ghani Mustard Oil: 3 tbsp

• Fennel seeds (Saunf): 1 tbsp, coarsely ground

• Mustard seeds (Rai): 1 tbsp, coarsely ground

• Turmeric powder: ½ tsp

• Asafoetida (Hing): ¼ tsp

• Salt: 1 tbsp, or to taste

• Fresh lemon juice: 2½ tbsp

Method for Hari Mirchi and Adrak Kuta

1. Coarsely chop the dried green chillies and peeled ginger. Place them in a mortar and pestle and pound until coarsely crushed, or pulse briefly in a processor for a rustic, non-paste texture.

2. Heat P Mark Mustard Oil in a small pan over medium heat until it reaches its smoking point. Turn off the heat and let it cool slightly for 2 minutes.

3. In a glass bowl, combine the crushed green chilli and ginger mixture with the ground fennel seeds, ground mustard seeds, turmeric powder, hing and salt.

4. Pour the warm P Mark Mustard Oil over the mixture and spice blend. Mix thoroughly so the warm oil brings out the rich flavour and aroma of the spices.

5. Allow the mixture to cool completely to room temperature, then stir in the fresh lemon juice and give it a final mix.

6. Your Hari Mirch and Adrak Ka Kuta is ready! Transfer to a clean, dry glass jar and serve alongside hot parathas, pooris, or your favourite daily meals.

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