Spicy Delight: The Traditional Dalle Khursani Recipe

Ingredients

  • 10 Dalle Khursani (round red chillies)
  • 6 cloves of garlic
  • 1 medium-sized tomato
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon vegetable oil

Steps and instructions

  1. Wash the Dalle Khursani (chillies) thoroughly, remove the stems and keep them aside.
  2. Peel and finely chop the garlic cloves.
  3. Heat the vegetable oil in a pan over medium heat. Once the oil is hot, add the chopped garlic and sauté until it turns golden brown.
  4. Add the Dalle Khursani to the pan and sauté for about 5 minutes until they become soft.
  5. Chop the tomato and add it to the pan. Cook until the tomato becomes soft and mushy.
  6. Add the turmeric powder, cumin powder, and salt. Mix well and continue to cook for another 2-3 minutes.
  7. Remove the pan from the heat and allow the mixture to cool down.
  8. Once cooled, transfer the mixture into a blender or a mortar and pestle. Blend or crush until you get a coarse paste.
  9. Transfer the paste into a serving dish. Your Dalle Khursani is ready to be served. Enjoy it with rice, roti, or any other main course dishes.

Tools for making

  • Blender - For blending the ingredients into a paste
  • Pan - For sautéing the garlic, chillies, and tomato
  • Knife - For chopping the garlic and tomato
  • Cutting board - To provide a clean surface for chopping the ingredients
  • Spatula - For stirring and mixing the ingredients in the pan

Recipe variations

  • Add diced onions to the recipe for added flavor and texture.
  • For a spicier version, increase the quantity of Dalle Khursani or add other hot peppers of your choice.
  • Add chopped cilantro for a fresh and vibrant flavor.
  • Include a squeeze of lemon or lime juice to add a tangy twist.
  • For a creamy variation, stir in a tablespoon of yogurt or coconut milk.
  • Add diced vegetables like bell peppers, carrots, or peas to make it a more wholesome dish.
  • For a meaty version, sauté chicken or shrimp and add it to the sauce along with the Dalle Khursani.
  • If you prefer a milder flavor, deseed the Dalle Khursani before using them in the recipe.
  • Experiment with different spices like coriander powder, garam masala, or paprika to customize the taste.
  • For a vegan option, omit the garlic and use a neutral oil like olive oil instead of vegetable oil.

Recipe overview

Dalle Khursani is a fiery and flavourful hot sauce originating from the Indian state of Sikkim. This recipe transforms the heat of the round red chillies, known as Dalle Khursani, into a captivating blend of flavours thanks to the addition of garlic, tomato, and a mix of spices. The result is a versatile condiment that can add a spicy kick to your meals, pairing well with rice, roti, or any main course dishes. Though it's hot, the mix of ingredients in this recipe ensure the heat is balanced by a pleasing savouriness. Expect a cooking process that is as engaging as the final product, involving sautéing, blending, and a beautiful blend of aromas. This recipe is perfect for spice lovers and those looking to explore the rich flavours of Sikkim cuisine.

Common questions

  1. How spicy are Dalle Khursani? Dalle Khursani are extremely spicy, ranging from 100,000 to 400,000 Scoville Heat Units (SHU).
  2. Can I adjust the spiciness of the dish? Yes, you can adjust the spiciness by adding or reducing the number of Dalle Khursani according to your preference.
  3. What can I serve Dalle Khursani with? Dalle Khursani can be served with rice, roti, bread, or any other main course dishes. It adds a spicy kick to any meal.
  4. Can I store the leftover Dalle Khursani? Yes, you can store the leftover Dalle Khursani in an airtight container in the refrigerator for up to a week.
  5. Can I use any other type of chili pepper? If you cannot find Dalle Khursani, you can use other spicy chili peppers like Thai birds-eye chili or habanero peppers as a substitute.

Serving dishes and utensils

  • Blender - A blender can be used to blend the cooked ingredients into a paste.
  • Mortar and pestle - A mortar and pestle can be used as an alternative to a blender to crush and grind the ingredients into a paste.
  • Pan - A pan is needed to cook the garlic, chillies, and tomatoes.
  • Serving dish - A serving dish is required to present and serve the Dalle Khursani.
  • Knife - A knife is needed to chop the garlic, tomatoes, and to remove the stems from the chillies.
  • Cutting board - A cutting board provides a surface for chopping the ingredients.
  • Spoon - A spoon is used for sautéing and stirring the ingredients while cooking.

Origin stories

Dalle Khursani, a fiery hot delicacy, finds its roots in the mountainous landscapes of Sikkim, a picturesque state in Northeast India. This spicy chutney is made from one of the hottest chili peppers in the world, the Dalle Chilli, which is acclaimed for its vibrant red color and extreme heat. Sikkim, known for its biodiversity and rich cultural heritage, has embraced this hot chili as a staple, using it in a variety of dishes to add a burst of heat and flavour. The locals believe that the spiciness of Dalle Khursani reflects their zest for life, a testament to the warmth and vivaciousness of Sikkim's culture. Despite its fiery nature, Dalle Khursani has a certain allure that keeps you coming back for more, much like the enchanting beauty of Sikkim itself.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.