India is known as the land of spices. There are several dishes that we have which are considered too hot to handle for people. Be it adding unique spices to our dishes or finishing up our food items with hot mirchi ka tadka, there is nothing that is too spicy for us. Dishes that are seen as spicy are regular items on most of our plates and even people with limited spice tolerance in India are well equipped to eat dishes that are called hot in the western world.
So, when we call some dishes too hot to handle, we do know what we are talking about. These are indeed some food items that have upped the spice game tremendously. Today, we will talk about some condiments from various parts of India that will truly test your spice tolerance. Here are five condiments that are spicy, hot and definitely delicious.
Bhut jolokia chutney
Ghost pepper or bhut jolokia is famous all over the world for being one of the hottest chilli peppers known to mankind. It is one of those chillis that, if taken raw, has the potential to burn your tongue. It is famous in North East India, especially Assam. The chutney made from this pepper is extremely spicy and is eaten by Assamese people as a much-loved condiment. It is made by using bhut jolokia, garlic and bamboo shoot.
Mirchi ka koota
This traditional Rajasthani dish is exactly what the name says – mirchi ka koota which means smashed chillies! The name clearly indicates what you should expect when you have a serving of it with your regular meals. Made with fresh green chillies, lemon juice and mustard, the true flavour of mirchi ka koota comes out when you keep it to dry in the sun for a couple of days.
Andhra pachadi
The word pachadi is an umbrella term for both chutney and pickle. It makes its way into this list because of the unique spicy flavour it adds to the cuisine of Andhra Pradesh. It is made with tomatoes, garlic, spices, tamarind and goes without saying, a lot of red chillies. This nutty, spicy and versatile condiment can be eaten with flatbreads like paratha, roti or toast, but it is best enjoyed with hot, steamed rice and ghee.
Hari mirchi ka achaar
Milaga podi
Popularly known as gun powder, milaga podi is the best condiment to have with dishes like dosa, idli, appam and uttappam. It is made with a lot of dried red chillies, spices and pulses. The shelf life of gun powder is very long and you can store it in air-tight containers for longevity. The fact that this spice mixture is called gun powder is enough to understand the havoc that it would cause to our senses, once consumed.
So, if you like to call yourself a spice lover, it is about time that you taste all of these condiments and appreciate their uniquely hot flavours. And, if you have already tried most of the dishes on this list, then there is no denying that you and your spice tolerance deserve a crown.