Kashmiri Red Sauce Recipe - Yummy Traditional

Kashmiri Red Sauce Recipe



Kashmiri Red Sauce | Red Sauce isn’t hot spicy but looks very red and sharp in taste real taste of this sauce tangy and delicious, this is known as a Kashmiri red chili hot sauce
To prepare this sauce are used tamarind pulp, coriander leaves, mint leaves, and Kashmiri red chili along with garlic cloves and tomato
                          

Use this red sauce as a condiment or mix in additional aromatic like mint, coriander and cloves, try it alongside barbecue items, samosa pakora, rolls to mix some yogurt in the red sauce
This sauce can be used in the bun burger, roll paratha to make the tasty and delicious taste of the foods, Easy and quick recipe so let's the go-ahead know how to make this tasty red sauce with step by step photos...
                                  

We Need:


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Preparation of the red sauce:
To prepare this sauce first soak the Kashmiri red chili in the hot water for an hour
                       
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Take a separate bowl pour hot water and put tamarind in it soaks it for 30 minutes


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After 30 minutes extract all seeds from tamarind pulp, Keep aside

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Take all ingredients and prepare all veggies


                                 

Making sauce:
Put all ingredients to the grinding jug, add tamarind pulp and roasted cumin seeds


           

Add little water and blend all spices very well, the sauce has well-blended take it out in a bowl
         

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Now add salt and red chili powder mix well and transfer to the bottle/jar, can be stored for up to 2 weeks


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The red sauce can be served with any barbecue items, stuffed paratha, and fried items 
                                
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Kashmiri sauce  isn’t hot spicy but looks very red and sharp in taste real taste of this sauce tangy and delicious

Ingredients:
  1. 6, whole Kashmiri/degi red chilies
  2. 3-4, garlic cloves
  3. 1 tsp, roasted cumin seeds
  4. Salt to taste
  5. 1 large, tomato
  6. ½ cup, tamarind pulp
  7. 2 tbsp, fresh/frozen coriander leaves
  8. 2 tbsp, fresh/frozen mint leaves
  9. 1 tsp, red chili powder optional
  10. As required, yogurt
How to make the recipe?
Instructions:
  1. In the grinding jug put Kashmiri red chili, cloves, roasted cumin seeds, tamarind pulp coriander leaves, and mint leaves
  2. Add 1 tbsp water and blend them well till turns to a fine smooth paste
  3. Should be a thick paste of red sauce
  4. Transfer to the bowl and mix red chili powder and salt mix well together 
  5. Now the red sauce is ready to use and serve
  6. Store it in the ceramics bottle/jar
  7. You can use it for up to 2 weeks 
  8. Note, not to add yogurt with sauce before serving
  9. The red sauce can be served with any barbecue items, stuffed paratha, and fried items 
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