Ingredients
| Ingredient | Quantity |
|---|---|
| Dry Red Chillies | 10 |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Lemon Juice | 1 |
| Mustard Oil | 1 tablespoon |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | 1 pinch |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 60 |
| Protein | 2g |
| Carbohydrates | 5g |
| Dietary Fiber | 1g |
| Fat | 4g |
| Sodium | 2mg |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 5 |
| Cooking | 20 |
| Total Time | 25 |
Instructions
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Boil the Chillies: Begin the preparation of the Karnataka Style Ranjaka by placing the dry red chillies in a saucepan with approximately 1 cup of water. Bring the water to a boil and allow the chillies to simmer for about 20 minutes, or until they become soft and pliable.
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Grind the Mixture: Once the chillies have softened, transfer them into a grinder along with the fenugreek seeds and freshly squeezed lemon juice. Grind the mixture to achieve a coarse paste, ensuring all ingredients are well combined and aromatic.
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Tempering the Chutney: In a small kadai or frying pan, heat the mustard oil over medium heat. Add the mustard seeds and allow them to crackle and pop, which should take just a minute or two.
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Add Curry Leaves and Asafoetida: Next, incorporate the curry leaves into the hot oil, allowing them to splutter for a few seconds. Add a pinch of asafoetida (hing) to the oil, stirring briefly to release its fragrant aroma.
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Combine and Serve: Pour the tempering mixture over the ground chutney and mix thoroughly to combine.
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Serving Suggestion: Your Karnataka Style Ranjaka is now ready to serve! Pair it with Tawa paratha, Yellow Pumpkin Dal, and palya for a delightful South Indian meal experience.
This Karnataka Style Ranjaka recipe captures the essence of traditional Indian flavors and is a perfect addition to your culinary repertoire. Enjoy the rich, spicy taste that brings warmth and excitement to any meal!