Kashmiri red sauce isn’t hot and spicy, but looks very red and sharp in taste real taste of this sauce is tangy and delicious. This is known as a Kashmiri red chili hot sauce. To prepare this sauce, 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 aromatics like mint, coriander, and cloves. Try it alongside barbecue items, samosa pakora, or rolls to mix some yogurt in the red sauce.
This sauce can be used in the bun burger, or roll paratha to make the tasty and delicious taste of thefoods. Easy and quick recipe, so let me know how to make this tasty red sauce.
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To prepare this sauce, first soak the Kashmiri red chili in hot water for an hour.
Take a separate bowl, pour hot water, and put tamarind in it. Soak it for 30 minute.s
After 30 minutes, extract all seeds from the tamarind pulp. Keep aside.
Take all ingredients and prepare all veggies.
Put all ingredients into the grinding jug, add tamarind pulp and roasted cumin seeds.
Add a little water and blend all spices very well. The sauce is well-blended. Take it out in a bow.
Now add salt and red chili powder and mix well in the bottle. Itjar can be stored for up to 2 weeks.
Now add salt and red chili powder and mix well in the bottle. Itjar can be stored for up to 2 weeks.
The red sauce can be served with any barbecue items, stuffed paratha, and fried items.
Kashmiri Red Sauce isn’t hot or spicy, but looks very red and sharp in taste real taste of this sauce is tangy and delicious.s
Ingredients:
- 6, whole Kashmiri/degi red chilies
- 34, garlic cloves
- 1 tsp, roasted cumin seeds
- Salt to taste
- 1 large tomato
- ½ cup tamarind pulp
- 2 tbsp, fresh/frozen coriander leaves
- 2 tbsp, fresh/frozen mint leaves
- 1 tsp, ed chili powder optional
- As required, yogurt
How to make Red Chili Sauce?
- In the grinding jug, put Kashmiri red chili, cloves, roasted cumin seeds, tamarind pulp,p coriander leaves, and mint leaves
- Add 1 tbsp water and blend them well till turn into a fine smooth paste
- Should be a thick paste of red sauce
- Transfer to the bowl and mix red chili powder and salt mix well together
- Now the red sauce is ready to use and serve
- Store it in the ceramics bottle/jar
- You can use it for up to 2 weeks
- Note, not to add yogurt to the sauce before serving
- The red sauce can be served with any barbecue items, stuffed paratha, and fried items
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