As I mentioned earlier, I am from Karnataka, India. Precisely from”HASSAN” . We have Tropical savanna climate and you can guess how nice the weather is throughout the year. That’s the reason its termed as”Malnad” region. Coconut, Arecanut, Potato, Ginger, Turmeric and Vegetables are main crops grown here. As far as my memory supports me, Potatoes from Hassan are the best and is exported to different states across the whole nation. I can vouch on this because my father is into the same business 🙂 The soil here is very very fertile and major crops are grown here and exported across the nation. Hats off to all the farmers who give their blood and sweat in growing these crops and helping us meet out daily needs. Our former Prime Minister, H.D.Devegowda belongs to this place. The staple diet of these farmers are Ragimudde-bassaru, Akkirotti(rice roti) with Goddukhara. Not just them, I have many of my friends who make Goddukhara and serve with akkirotti or plain rice.
Fiery spicy in taste which can literally bring tears in your eyes. This chutney can be stored upto 10 days with little precautions like not adding a wet spoon, fry it properly when you make the chutney so that all water content escape from them and store in a dry and cool place.
Please note : This is a different recipe originating from Hassan. A similar version of red chilli chutney comes under Andhra cuisine which is slightly different from this. That is called as “Goddukharam” In the later, we add coriander seeds, cumin seeds, onions and other ingredients whereas in my recipe it is slightly different. There are many versions of Goddukhara. Some use red chilli powder instead of whole red chillies, some dont use any other ingredients except redchilli, garlic and salt. This version is totally what my mother makes and is always been a hit for me 🙂
Dry Red Chilli – 14 (7 of each variety)
Cumin seeds – 1 tbsp
Garlic – 10 pods
Mustard – 1 tsp
Turmeric powder – 1/2 tsp
Asafoetida/ Hing- 1/4tsp
Curry leaves – 3 springs
Lemon juice – 5tbsp
Oil – 1/4 cup
Salt to taste
- In a saucepan, add red chillies and 2 tsp of cumin seeds and bring it to boil.
- Set aside till it completely cools and drain the excess water.
- Transfer this in a mixer jar
- Add Turmeric powder, Asafoetida, Garlic, Lemon juice and salt.
- Grind this to a smooth paste and keep aside
- In a kadhai, add oil and allow it to heat
- Add Mustard seeds,remaining Cumin seeds, Curry leaves
- Once the curry leaves curle up add the ground paste to this and fry it for the next 5-10 minutes or till the oil separates from the chutney.
- You can use this chutney to layer your masala dosas. Tastes good.
- Use two varieties of chillies if possible.I used byadagi red chillies and kashmiri red chillies.
- I used combination of refined oil and ghee/clarified for seasoning and frying the chutney.
- To lessen the spice, add ghee/clarified butter on top of this when you serve 🙂