Prep Time: 15min
Cook Time: 5min
Total Time: 20min
Yield: 300 ml jar
Ingredients
1 Cup or 250 Grams Fresh Red Chillies/Pandu Mirchi
3-4 Tblspn Salt (adjust according to your taste)
8-10 Garlic Cloves, peeled
Lemon Sized Tamarind
1/4 Tspn Fenugreek(Methi) Powder
1/2 Tspn Mustard(Avaalu) Powder
For Tempering
1/4 Tspn Cumin(Jeera) Seeds
1/4 Tspn Mustard(Avaalu) Seeds
4-6 Dry Red Chillies
Few Curry Leaves
3 Tblspn Sesame Oil
Directions
- Wash red chillies under running water & remove the stems.
- Allow it to dry under sunlight for 10-15 minutes & then break each red chilli into 2 pieces.
- Add red chillies to a dry mixie jar along with salt & tamarind.
- Blend it for a minute & then add garlic cloves.
- Blend into a coarse paste & keep aside.
- Add mustard powder, methi powder & mix everything well.
- For tempering; heat oil in a sauce pan on medium-low flame, add all the ingredients listed & saute for 1-2 minutes.
- Add prepared red chilli paste & mix everything well.
- Cook for a minute & turn off the flame.
- Transfer to an airtight container & stays fresh for 1-2 months when refrigerated.
Note: For mustard powder; dry roast 1/4 cup of mustard seeds in a pan on a low flame until golden colour & turn off the flame. Allow it to cool at room temperature before adding to a mixie jar & grind into a fine powder. Stays fresh for 2 years when stored in a cool, dark cupboard, away from direct heat or sunlight; keep tightly closed when not in use.
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