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Sunday, November 15, 2009

Chilli paste ( Lonumirus)


This is more of a condiment. Its eaten along side milder curries or spread on whole fish or slices and grilled. I sometimes add to tomato sauces and other pasta sauces to give it a bit of a heat, just a tiny bit not too much :) .

Makes about 5 tablespoons
Preparation time: 10 minutes

10 cloves garlic
3-4 tsp  red chilli powder or  12 dried red chillies ( I prefer Kashmiri dried chilli)
1 tsp ground cumin  ( or 1 tsp Cumin seeds)
½ tsp ground black pepper ( about 10- 12  peppercorns)
2 sprigs curry leaves, thats about 18 leaves
1 small shallot or 1/2 a small onion, roughly chopped
Salt ( about 1 tsp)
Juice of 1 lime ( or about 3 fresh billinbi)

1. Place garlic and onion and curry leaves into a pestle and motor or into a blender or spice grinding blender  with a little salt and pound  or blend to a paste.

2. Add the spices and  blend to a fine paste. Squeeze in the lime juice.

Originally this is done using whole spices and everything is minced together over a stone slab and ground or minced using a nother smaller stone . Very good exercise for the arms , but the result is a very smooth paste.You can even do this in a food processor or in blender.

Ps do not mistake this between the Sri lankan lonumiris , which is something slightly diffferent.

3 comments:

  1. Nice chutney. I would really love to make such in bulk and add whenever i need it in all my dishes. Lovely idea.

    ReplyDelete
  2. It's quite similar to our sambal belacan. My all-time favourite. It gives extra kick to my dish. Yummy!

    ReplyDelete
  3. That looks very good. I have to try it, we love a little spicy kick!

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