Vegetable Chili Paste or Vegetable Curry Paste is a staple at our home for curries. My mom commonly prepares it to give a good flavor and aroma to the dish. It’s also known as meet-mirsang masala (chili paste) to us Mangaloreans living in the coastal region.
We grind the ingredients to a fine thick paste and store it in a small bottled container in the fridge. When preparing vegetarian dishes, just add the required amount of the chili paste needed based on your spice level.
Veggies that can be prepared with this chili paste for dry gavy dishes:
- Yam- Elephant foot / Soorn (konkani)
- Chickpea (any chickpea) / Bengal gram / Garbanzo : soaked in water overnight before cooking
- Raw banana plantains
Ingredients
Red dry Kashmiri Chilies – 15
Coriander Seeds – 1 tbsp
Cumin / Jeera seeds – 1/2 tbsp
Mustard seeds – 1/2 tbsp
Garlic cloves – 4 large
Black Peppercorn seeds – 12
Pinch of turmeric powder
EDIT:
1. Grind all the ingredients with a small amount of water into a fine paste using a blender. Use a smaller container for a finer paste. The paste must be thick and not watery.
2. Store in a sealed container in the fridge and use some amount when preparing dry vegetable dishes.
Note:
*Make sure to use the paste withing a few weeks. You can also divide them in small zip-lock bags with name tag and freeze. When you plan on making it thaw or defrost them few hours before preparing the dish.
>>How to prepare vegetable dishes with this paste?
Click link below:
Related Chili paste recipe that can be stored in a bottled container:
Fish Fry Chili Paste (Meet – Mirsang)
Vegetable Curry paste (for dips)
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