Tried and tasted by Nivedita
Hi All,
As everyone knows, North Karnataka people love to have very spicy food. We keep searching for the ways to make our food really spicy and tasty at the same time.
This chilly powder is among those ways to get the proper North Karnataka taste.This is a very basic powder which is kept in every home. You can store it for a year also.
I love to have this with oil and one day old rotti with raw onion!!!
But the fact is it takes lot of time to prepare it. You need patience to fry all the things, grind it and mix it with the chilly powder.
Usually we take more than 1 Kilo Red chilly powder to make as it is easy to prepare for more quantity and we can store also for more time. My mom makes for her sisters also and give them.
But here I made only for 250 gm of chilly powder. Giving the recipe for the same.
STEP 1 :
Red dry chilly powder - 250 gm
Salt to taste - about 1/2 cup
STEP 2 :
KEEP READY:
Red dry chilly powder - 250 gm
Salt to taste - about 1/2 cup
STEP 2 :
KEEP READY:
Garlic - 30 cloves(the normal Indian one), peeled
Ginger- 50 gm, cleaned and chopped
Fresh Coriander - 2 big bunch, Cleaned, washed and chopped(Not in the photo)
STEP 3 :
STEP 3 :
For frying :
Oil - 2 tbsp
Onion - 12 to 15 medium, cleaned, chopped
Dry Coriander seeds - 1 cup
Cumin seeds - 1/8 cup
Maratha Moggu - 15 to 20
Black cardamom - 1 big
Star anise(chakra phool)- 1
Shahi jeera - 2 tsp
Black cardamom - 1 big
Star anise(chakra phool)- 1
Shahi jeera - 2 tsp
Curry leaves - 2 cups
Use thick bottomed vessel or kadai to fry the onions in 2 tbsp oil till golden brown, take care not to burn the onions.
Transfer the onions in a plate or bowl.
In the same kadai, fry all other dry masala till you get nice aroma.
Fry the curry leaves also.
Keep aside till cool.
STEP 4:
Take onion, garlic, ginger and fresh coriander in a blender or grinder and make a fine paste.
Keep it aside.
STEP 5 :
Take all the dry masalas and make into a fine powder with dry grinder or any other tool in your kitchen.
STEP 6 :
Mix both the dry and wet ingredients in a big plate. Add half of the salt.
STEP 7:
Go on adding the chilli powder slowly to the mix.
After half powder is added again check the salt taste. Adjust according to the taste. Keep in mind that still half the chilly powder is there to add.
STEP 8 :
Once the chilly powder is over, mix everything properly so that everything blends well to get even taste.
Keep it out for sometime before storing in a glass or plastic jar. (Avoid steel boxes as there is a chance for chilly powder to get spoiled)
Use thick bottomed vessel or kadai to fry the onions in 2 tbsp oil till golden brown, take care not to burn the onions.
Transfer the onions in a plate or bowl.
In the same kadai, fry all other dry masala till you get nice aroma.
Fry the curry leaves also.
Keep aside till cool.
STEP 4:
Take onion, garlic, ginger and fresh coriander in a blender or grinder and make a fine paste.
Keep it aside.
STEP 5 :
Take all the dry masalas and make into a fine powder with dry grinder or any other tool in your kitchen.
STEP 6 :
Mix both the dry and wet ingredients in a big plate. Add half of the salt.
STEP 7:
Go on adding the chilli powder slowly to the mix.
After half powder is added again check the salt taste. Adjust according to the taste. Keep in mind that still half the chilly powder is there to add.
STEP 8 :
Once the chilly powder is over, mix everything properly so that everything blends well to get even taste.
Keep it out for sometime before storing in a glass or plastic jar. (Avoid steel boxes as there is a chance for chilly powder to get spoiled)
Use it for korma, dal, curry or best for Non Vegetarian food.
Sending this to the event Announcing Back To Basics
by aqua of Served with love
which was started by Jaya.
Keep Smiling,
