Balchao Masala
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www.epicurious.com
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Ingredients

  • 1/2 cup cider vinegar or malt vinegar
  • 11 teaspoon tamarind paste or concentrate
  • 11 cup dried red Thai or cayenne chiles, stems removed
  • 11 tablespoon cumin seeds
  • 11 teaspoon black peppercorns
  • 11/2 teaspoon whole cloves
  • 11/2 teaspoon ground tumeric
  • 112 medium-size cloves garlic
  • 12 lengthwise slices fresh ginger (each 2 1/2 inches long, 1 inch wide, and 1/8 inch thick)
  • 12 cinnamon sticks (each 3 inches long), broken into smaller pieces
  • 11/2 cup cider vinegar or malt vinegar1 teaspoon tamarind paste or concentrate1 cup dried red Thai or cayenne chiles, stems removed1 tablespoon cumin seeds1 teaspoon black peppercorns1/2 teaspoon whole cloves1/2 teaspoon ground tumeric12 medium-size cloves garlic2 lengthwise slices fresh ginger (each 2 1/2 inches long, 1 inch wide, and 1/8 inch thick)2 cinnamon sticks (each 3 inches long), broken into smaller piecesPreparation Pour the vinegar into a blender jar, and then add all the remaining ingredients. Puree, scraping the inside of the jar as needed, until it forms a highly pungent, reddish-brown paste. Store the mixture in a tightly sealed nonreactive container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Tip:Pouring the liquid into the blender jar first ensures a smooth puree, so do make sure you follow the recommended order for adding ingredients to the jar. If you are making only a half batch, you might need to add an extra tablespoon of vinegar (5 tablespoons total rather than 1/4 cup) to get the blades to do a decent job of pureeing, just because of the sheer volume of chunky ingredients. From 660 Curries: The Gateway to Indian Cooking © 2008 by Raghavan Iyer. Reprinted with permission by Workman Publishing Company, Inc. Buy the full book from Amazon.

Instructions

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