This traditional recipe from North Karnataka is a spicy and flavorful condiment known as “Hasikhara.”
It is the perfect accompaniment to Jowar Roti (Jolada Rotti), Chapati, or hot steamed rice with curd.
Ingredients
Green Chillies: Medium spicy variety (as per your preference)
Cumin Seeds (Jeera): For aroma
Garlic: 5-6 large cloves (increased garlic adds more flavor)
Fresh Coriander: A generous amount (including stems for extra taste)
Oil: For roasting
Salt: To taste
Preparation Steps
1. Roasting the Ingredients
Heat a small amount of oil on an iron tawa (griddle) or in a pan.
Add cumin seeds and let them splutter.
Add the green chillies and roast them thoroughly until they develop charred spots. Proper roasting is key to the chutney’s flavor.
Add fresh coriander (stems included) and garlic cloves.
Sauté briefly on high heat, then turn off the stove.
2. Grinding (The Traditional Way)
Transfer the roasted ingredients into a stone mortar and pestle (Kuttu Kallu).
Add salt to taste.
Crush the mixture manually to achieve a coarse texture. While a mixer can be used, the traditional stone-crushed method provides a superior “coarse” consistency and authentic taste.
Optional: You can add roasted peanuts during this stage for a variation called “Thecha.”
3. Serving Suggestions
Jolada Rotti: Serve with hot Jowar Roti and a dollop of curd or butter.
Chapati: Tastes excellent when spread on a hot chapati with a little ghee.
Quick Meal: Ideal for times when no vegetables are available at home; simply pair it with curd and rice.
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