I tried this Turkish recipe below at home. It came out very good. Use Vattal Mulagu some 10-15 nos. and I used dry Parsely bought from Reliance Fresh in East Fort, Thrissur.Ingredients
Dry Red Chili - 15 Nos.
Parsely - 2 large Table Spoons
Garlic - 1 large bulb
Lemon - 1/2 pc
Olive Oil - As per your choice.
(Add lots of it. It will taste better)
Salt to taste.
Preparation
Boil Water in a Pot. Turn off heat and add the dry red chilies. Leave it for 30 min.
Take the chili out and peel the skin. Discard the seeds. Use a glove since the Red chili will be burning hot on your skin. Peel the garlic skin and blend it to a paste in a Grinder. Squeeze the lime add salt to taste. Pour Olive oil and leave the salad for some time in the fridge.
Good for Nan, Chapathi, Kubboos etc.
2 comments:
Hi, what exactly does 10-15 nos. mean?
10 - 15 Nos. Vattal Mulagu, the red dry Mulagu used in South Indian Cuisine. In Turkey, they use a less fiery Chilli though...
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