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Prep time
5 minutes
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Cook time
10 minutes
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Serves
2
Author Notes
Bhurrka is a freshly made condiment of seasoned oil, roasted garlic, red chile and peanut powder. Spicy, hot bhurrka, pithla and white rice is my comfort meal. Bhakri or sorghum bread is also enjoyed with this combo in Western India. But as you can imagine from its ingredients, bhurrka is multi-talented. Top your grain bowl or black bean soup for a hot kick. Or mix with some olive oil and serve as a dip for a hearty, course bread. Combine with cream cheese and lather over your bagel. Replace hot sauce with bhurrka on anything! —Annada Rathi
Ingredients
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2 tablespoons
vegetable oil
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1/4 teaspoon
black mustard seeds
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1/2 teaspoon
red chile powder
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3 pieces
fat garlic cloves peeled, diced into 1/4" pieces
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1 teaspoon
roasted peanut powder
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1/2 teaspoon
sesame seeds
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2 pinches
salt
Directions
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Grind 1 tablespoon of store-bought roasted peanuts into a coarse powder. Since the quantity is so less, a mortar and pestle will also do the job of coarse grinding. One tablespoon of roasted peanuts will result in 1.5-slightly less than 2 tablespoons of peanut powder. Set the powder aside.
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Heat oil in a small saucepan. Keep the heat at medium. After letting the oil heat for 2-3 min, add mustard seeds. As soon as mustard seeds start popping, add garlic pieces.
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Turn the heat down from medium to low to avoid garlic from burning. Saute the garlic pieces till they acquire a golden brown edge. Do pay full attention at this stage to prevent garlic from burning.
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Add red chile powder, salt, peanut powder, and sesame seeds. Turn the heat off after 2 minutes. Peanut powder and sesame seeds temper the heat and give the bhurrka texture and body. If you are interested in pure, unadulterated heat, skip both.
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Enjoy bhurrka atop white rice and pithla. Or mix it the next day with cream cheese and spread it on your bagel. Or mix a drop or two with your eggs before making a scrambled egg or omelet. Or add a dash to salad dressing for your lunch. Or mix a drop with smushed avocado for your morning avocado toast. The possibilities are endless!
To some people's frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.
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