Pitachi Mirchi

Ingredients

• 1¼ cups Cornmeal / Cornstarch
• 2 tbsp Flaked Coconut
• 4–5 Dried Green Peppers
• 2 tsp Sesame Seeds (roasted & coarsely ground)
• 1 tsp Black Mustard Seeds
• Few Curry Leaves
• 1 tsp Turmeric Powder
• 1 tsp Cayenne Powder
• 1 tsp Coriander Powder
• A pinch of Asafoetida (Hing)
• Salt to taste
• 1 tsp Lemon Juice
• 4 tbsp Oil

1. Preparing the Cornmeal

   • Dry roast the cornmeal on low flame until lightly golden.
   • Keep aside.

2. Tempering the Spices

   • Heat oil in a pan on medium flame.
   • Add mustard seeds and allow them to splutter.
   • Add asafoetida and curry leaves.

3. Cooking the Peppers

   • Add turmeric powder, coriander powder, cayenne powder, and salt.
   • Sauté for a minute until aromatic.
   • Add dried green peppers and mix well.
   • Sprinkle a little water and cook until the peppers are just done but still crisp.

4. Finishing the Dish

   • Add roasted cornmeal, flaked coconut, lemon juice, and ground sesame seeds.
   • Mix thoroughly so the flour absorbs all the moisture.
   • Cook for another minute on low flame.

5. Serving

   • Switch off the flame.
   • Serve hot as a side dish with rice and dal.