Mosaru Bajji
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
4 steps. 5 minutes total.
- 1
In a medium bowl, whisk the curd until it's smooth and creamy
- a.Add the finely chopped onion, coriander leaves, salt, and optional sugar. Mix everything well and set aside.
- 2
Wash the green chilies and pat them dry
- a.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.
- 3
In the same pan, add the remaining 1 teaspoon of oil
- a.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.
- 4
Add the fried green chilies to the prepared yogurt base
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick, fresh yogurt for the best creamy texture. If your yogurt is watery, strain it through a cheesecloth for an hour.
- 2For a milder version, you can deseed the green chilies after slitting them.
- 3Be careful while frying the chilies as they can sometimes pop. Frying them on medium heat helps prevent this.
- 4Don't skip the resting time; it's crucial for the smoky flavor of the chilies and the tempering to infuse into the yogurt.
- 5You can prepare this dish a few hours ahead of time and refrigerate it. The flavors will become even more pronounced.
Adapt it for your goals.
Vegan
Replace the dairy yogurt with a thick, unsweetened plant-based yogurt like coconut, cashew, or soy yogurt.
jainJain
Omit the onion completely. You can add 1/4 cup of finely chopped cucumber for a similar crunch and freshness.
quickQuick
To save time, finely chop the raw green chilies and add them directly to the yogurt base. Add the tempering as usual.
mildMild
Use large, light green 'bajji' or 'banana' peppers which are very mild. Ensure you deseed them completely before frying to remove any heat.