Mulaku bajji is large, mild chili coated in batter and deep fried in oil.Remember the day you are at home ,it rains heavily, u decide to lean on the railings in the verandah and stare outside .As you sit there blissfully watching the water make its course through your garden plants a voice calls u from behind hands over a plate of hot hot bajji and a nice hot cup of tea… ahhaaaaa….don’t tell me you did not love that… what do u call it?…simple pleasures right!! 🙂
You might be knowing the recipe but just to keep me company with the same feeling of nostalgia…join me in rewinding guys…
Mulaku /Banana pepper/Chili large- 4
Besan powder /Kadala mavu-1 cup
Rice powder-1 tbsp (for crispiness)
Turmeric powder- 1/4 tsp
Chili powder-1/2 to 1 tsp
Jeera powder- 1/2 tsp(optional)
Salt to taste
1.Wash the chili and wipe it well.Don’t throw the stalk just make a slit length wise.Make sure it does not go deep cutting the bottom side.
The other day I found out that dipping the chili first in a simple tamarind water(tamarind/ valanpuli mixed with salt and lil water) gives it super taste as the the tamarind lightly coats the inside of chili.
2.Make a thick batter with all the powders adding water lil by lil.If it is watery add more of the powders so that the batter coats the outside of chili while it is dropped into hot oil or it will simply float all over the oil.
3.Heat oil to deep fry the chili.When oil is hot dip the chili in the batter and drop into oil let it cook on one side and become brown then turn and let it brown evenly.Serve hot with tea.
Look at the weather forecast and find out when it is going to rain and plan ahead by keeping a stock of chili.Make it for ur loved ones .Make sure to pull out ur chairs to the patio and watch the rain while u have hot mulaku bajji. Make new memories….
Love to hear from u.