- 7 to 8 whole dry kashmiri red chillies
- 1 cup beaten rice (poha) soaked
- 5 cloves of garlic (lehsun)
- 1 tsp chopped ginger (adrak)
- salt to taste
Soak the red chillies in hot water for at least 30 minutes. Drain and discard the water. Combine all the ingredients and blend to a smooth paste in a mixer using a little water. Store refrigerated till use. You can also make large batch of this paste and freeze it upto 3 months.