Description

Maya Kaimal makes their Chili Crisp by sizzling mustard seeds and curry leaves in oil, which is the Indian spice-blooming step known as tarka. Then they add in fried shallots, garlic and chili flakes, following the Chinese chili crisp tradition. The result is an irresistibly delicious pan-Asian mash up! Spoon it over noodles, dumplings, rice, dals, soups or eggs.