Mirchi Ka Kuta Recipe
Spicy no cook accompaniment with chillies and mustard
Mirchi ka Kuta recipe is a common household dish made in Rajasthani kitchens often. This is a simple side dish recipe made with green chillies, mustard seeds, fennel, and lemon juice. It will add to the taste if the kuta is kept in sun for 2 days. Serve Mirchi Ka Kuta Recipe along with Lauki Thepla Recipe and a bowl of homemade curd.
Here are a few more sabzi recipes from rajasthani cuisine
- 20 Green Chillies
- 1 tablespoon Mustard seeds (Rai/ Kadugu)
- 1 tablespoon Fennel seeds (Saunf)
- Salt , to taste
- 2 Lemon , juiced
- 1 tablespoon Oil
How to make Mirchi Ka Kuta Recipe
To begin making Mirchi Ka Kuta Recipe, In a pestle and mortar, crush the mirchi and keep it in a bowl.
Grind the mustard seeds and saunf in a grinder or pestle and mortar and keep it aside.
Once the mirchi is crushed, to the same bowl, add ground mustard seeds and sauf by adding a little oil.
Mix it well and add 2 fresh lemon juice into it.
Keep in sun for 2 days. you can eat it immediately also, but pickled version tastes yummier.
Serve Mirchi Ka Kuta Recipe along with Lauki Thepla Recipe and a bowl of homemade curd.