by CHEF Kishore
Your Personal Chef.
Today let me teach you how to make
SUPER SPICY KOLHAPURI KHARDAA
pronounced (Khur should phonetically sound like sir) Khurdaa
30 fresh green chillies (Like the super hot laungi mirchi) (remove stems ,roughly chopped into 2-3 pieces & keep aside )
10 pods of raw garlic /lehsun (peeled and sliced )
1 tablespoon of roasted peanuts (crushed on a rollin pin /belan )(please read footnotes for additional inputs)
1 tablespoon of Roasted sesame /til seeds (toasted on a pan with 4-5 drops of oil until golden brown)
Tiny pinch of Asafoetida/Heeng
1/2 teaspoon caraway seeds /shahjeera
1 tablespoon of chopped fresh coriander (optional)
Pinch of cooking soda .
1/2 teaspoon of sea salt
2 tablespoons of oil to taste (Til oil works the best for this recipe)
method:-
Place a non stick pan on a medium flame, add 10 ml of oil ,fry the green chilies & garlic until browned then add about 50 ml of water ,cover the pan and steam them for about 5 minutes,remove the lid and proceed to cook until all the water evaporates.Turn off the flame & after the mixture cools down transfer it to a mortar and pestle /silbatta (Khalbatta)- if u don't have access to that , use a mixer/grinder .
Proceed to crush this to a coarse paste .
Place a non stick pan on a slow flame , add oil ,add some hing/asafoetida to hot oil ,followed shah jeera ,after the shahjeera is cooked ,add crushed peanuts & roasted sesame /til seeds ,add the steamed chilli garlic mixture at this point & add salt .(If ur adding tamarind juice [**strictly optional] to the khardaa ,now would be the right time .)
Cool it down and store in a air tight container in the fridge . serve at room temperature .Add lime juice just before serving the khardaa.
Footnotes :-
**Ideally this is best used as a super spicy chutney/spread for Vada pav/samosa /bhajiya by most street vendors (just that they dont add peanut powder & til to cut costs
)U can also add this to ur daals ,gravies&curries to ante up the spice level to an all time high.
** In Kolhapur and the interiors of Maharashtra ,this is consumed along with hand crushed onions and Jowar (white millet/sorghum)Bhaakaris. Farmers carry this combo as lunch to their farms .
**If u want to give it a more subtle nutty flavor instead of peanuts you can add crushed cashews /or even a mix of crushed cashews & almonds although food purists would scream blue murder after reading this .
**Adding Shahjeera is optional and not used in the traditional recipe , but that's the beauty of food , u can add whatever u want to suit your palate.There are no set rules as long as u don't call it an authentic dish.
**This is also called thechaa(minus the peanuts) by some -actually the process of pounding something to a coarse paste(in a mortar /pestle) in Marathi is called thechna,hence the name .
**Traditionally there are two variants to this - one using dried red chillies is called thechaa & the one using fresh green ones is called Khardhaa. thecha also sometimes contains tamarind juice.
**Add some grated coconut to the khardaa if ur serving it to kids . even some grated jaggery/gur can be added to adjust the levels of spiciness.
** If you add pappad khar instead of salt , the shelf life(refrigerated) of the Khardaa will prolong from a week to a month .
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Warm regards
Kishore
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