Dalle
Khursani ( The Himalayan Fireball):
The Himalayan fireball better known as Dalle Khursani is one
of the hottest chilies found in the world. It is mostly grown in the Himalayan
region like Darjeeling and Sikkim. Dalle
Khursani belongs to the Capsicum family and it is one of the hottest chili
found in the Himalayan region. The plant is mainly grown in the pots, sack and
grows about nearly 1 meter and mainly grown in the monsoon season. It is round
in shape and almost looks like a cherry and bright red when fully ripen from
August and keeps yielding till December. It is also a good source of income and
livelihood for the people of the Himalayan region and it costs around near
rupees 200-400 per kilo. It is also famous for its taste and aroma. In the
Himalayan region (Darjeeling. Sikkim) this Himalayan fireball (Dalle Khursani)
is served as an Achaar (local language) with a meal in every household of Nepalese family. It is widely known as “Dalle KO Achaar”(local language) in the Himalayan region and in
the other words it is also called Akbare Khursani. One can easily find out that
it is also served with famous local dish Momo (Dumpling) and Thukpa because of
its hot and spicy taste. It is popular during the cold winter season as its heat
keeps the body warm. This Chili is processed in an airtight bottle by adding some salt, mustard
oil, and vinegar and can be stored for several months before processed it is placed in a bamboo woven tray commonly
called Nanglo in the local Nepali local language
and kept for a day or two in direct sunlight. It helps in drying out some
moisture and also helps in preserving the pickle for a long period of time. “Dalle
KO Achaar” is mainly consumed alongside authentic Nepali food. These
packed chili bottles are a high-demand commodity in the market, even in the local
market as well. One can easily find the Himalayan fireball (Dalle Khursani) in
the local vegetable markets and also can be purchased along with the roadside market
of the Himalayan region (Darjeeling and Sikkim). The Himalayan fireball (Dalle
Khursani) is not recommended for the timorous people but on the other good side
once tasted the people will be attracted towards its hot and spicy flavor.
Why
the Himalayan fireball (Dalle KO Khursani) is so hot and spicy:
The Scoville Heat Unit (SHU) scale, a rating system for the chili the quotient of various spices gives these Chili Pepper pretty impressive scores.
It is rated between 100,000 to 350 000 SHU (Scoville Heat Units), these figures
are quite similar to what habanero chilies score on SHU.
How to prepare
Dalle Ko Paste:
It can easily be prepared at home by adding some ingredients such
as ginger and garlic paste, dry chili, yellow mustard (coarsely grounded) cumin, and coriander powder, Fry fenugreek seed, turmeric powder, a cup
of mustard oil, 1-2 Lemon, vinegar, and salt as per the taste and put it in a mixture
grinder. It can be kept in an airtight bottle and consumed for a long period of
time.
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