« Plain Vada
Toor Dal Powder »

Sun Dried Chilli with Ajwain

vaamkaram Sun Dried Chilli with Ajwain
Vamkaram/ Vaamu Karam

Ingredients:

Japanese/ mexican/ california chilli or chiles that are about medium-hot 2 kgs
Ajwain/ Vaamu/ Carom seeds 250 gms
Salt 250gms

Method of preparation:

Wash, remove stems and pat dry chiles.
Using large mortar and pestle, gently pound chillies, carom seeds and salt.
Stop until the green chillies transform to about 1-2 inch sized fragments.
Remove and dry the mixture under direct sunlight until dry and crisp (abt. 10 days on medium hot sun).
Store tight and deep fry until golden brown when needed.
Mix with plain white rice and serve.

Notes: A quick fix for those spicy souls if you have this in hand.

Post to Twitter Tweet This Post to Yahoo Buzz Buzz This Post to Delicious Delicious Talimpu Post to Facebook Facebook Post to StumbleUpon Stumble

Related Posts

  • Mirchi in Ajwain
  • Ajwain Rice
  • Dry Chilli Fry
  • Carom Seeds Rasam
  • Taro Root with Carom Seeds
  • Neem Flowers Rice
  • Tindora with Carom Seeds
  • Mustard seeds in Yogurt
  • Vermicelli Bonda
  • Dalia Stuffed Paratha
  • Bendi in Yogurt
  • Sun Dried Cumin Seeds
  • Sun Dried Cluster Beans
  • Sun Dried Tomato Pickle
  • Spicy Puffed Lotus Seeds
  • Ground Mango Pickle
  • Dry Mango Powder
  • Undhiu
  • Preserved Ginger Pickle
  • Grapes in Yogurt

    • ---------

    About this entry

    © Recipe and Image Copyright Talimpu 2005-2009. All rights reserved.

    You’re currently reading “Sun Dried Chilli with Ajwain,” an entry on Talimpu

    Published:
    08.22.07 / 9am
    Category:
    Deep Fried
    Tags:
    Print Print