Tender Chili Fry

Putnala Pappu Mirapakayalu.

This is a dry version of green chilli fry. Tender green chillies are fried in oil till golden brown. Then ground roasted gram / gulla senaga pappu is added just before removing from heat. This chilli fry is served with steamed rice and big dollop of ghee or it can be served with dal rice. Make sure to serve yogurt rice or sweet lassi to cool off.
Makes: around 5 Servings of Tender Chili Fry

Ingredients:

• Tener Green Chillies 10
• Dalia / Roasted Gram 2 – 3 tbsps
• Salt to taste
• Oil 1 tbsp

Method of preparation:

Grind dalia and salt into fine powder using a spice grinder.
Wash, remove stems and make a slit in the green chillies without cutting them into half.
Heat oil in a pan on medium high heat, add green chillies and place the splatter screen.
Stir and fry until green chillies turn light and lose the green color.
Stir in the salt and roasted gram powder.
Remove from heat and serve tender chilli fry with plain steamed rice and good amount of ghee.
Notes: Make sure to choose as tender chillies as possible.

Suggestions: If chilli is too spicy, add more dalia powder to the dish.
Variations: Tender Green Chile Curry, Mirchi in Ajwain, Green Chillies in Lemon Juice.
Other Names: Dalia Mirchi Fry.