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A tangy and spicy yogurt dip from Karnataka featuring blistered green chilies in a creamy, seasoned yogurt. This simple raita is the perfect cooling side for spicy rice dishes like biryani or pulao.
For 4 servings
In a medium bowl, whisk the curd until it's smooth and creamy. Add the finely chopped onion, coriander leaves, salt, and optional sugar. Mix everything well and set aside.
Wash the green chilies and pat them dry. Make a slit lengthwise on each chili, keeping the stem intact. Be careful not to cut them in half. Heat 1 teaspoon of oil in a small pan over medium heat. Carefully place the slit chilies in the pan and fry for 2-3 minutes, turning them occasionally, until they are blistered and have light brown spots. They should soften but not burn. Remove the chilies from the pan and set them aside to cool slightly.
In the same pan, add the remaining 1 teaspoon of oil. Once the oil is hot, add the mustard seeds and let them splutter. Add the urad dal and fry for about 30 seconds until it turns light golden. Add the curry leaves and hing. Sauté for another 10-15 seconds until the curry leaves are crisp.
Add the fried green chilies to the prepared yogurt base. Pour the hot tempering over the yogurt. Mix gently to combine all the ingredients. Let the Mosaru Bajji rest for at least 10-15 minutes to allow the flavors to meld together. Serve chilled or at room temperature with rice dishes.
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A tangy and spicy yogurt dip from Karnataka featuring blistered green chilies in a creamy, seasoned yogurt. This simple raita is the perfect cooling side for spicy rice dishes like biryani or pulao.
This south_indian recipe takes 15 minutes to prepare and yields 4 servings. At 112.96 calories per serving with 7.84g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Replace the dairy yogurt with a thick, unsweetened plant-based yogurt like coconut, cashew, or soy yogurt.
Omit the onion completely. You can add 1/4 cup of finely chopped cucumber for a similar crunch and freshness.
To save time, finely chop the raw green chilies and add them directly to the yogurt base. Add the tempering as usual.
Use large, light green 'bajji' or 'banana' peppers which are very mild. Ensure you deseed them completely before frying to remove any heat.