Added to 23 cookbooks
This recipe has been viewed 24235 times
A fiery-looking spice paste made with pungent ingredients like red chillies, garlic and ginger, the red paste is really not as hot as it looks because of the addition of beaten rice, which not only adds volume but also balances the strong flavours of the spices. The red paste can be used to pep up a variety of subzis, starters and even sandwiches.
- Soak the red chillies in enough hot water in a bowl for at least 30 minutes. Drain and discard the water. Combine all the ingredients, including the red chillies, and blend to a smooth paste in a mixer using ½ cup of water.
- Store refrigerated till use.
Nutrient values per tablespoon
|Energy|| 15 kcal|
|Carbohydrate|| 3.3 gm|
|Invisible Fat|| 0.1 gm|
|Iron|| 0.9 mg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.