When I saw this recipe for Vegetarian Chili Paste on the website of Thai table, I immediately wanted to make it and bookmarked the recipe. This has been sitting in my folder for almost 8 months and now when I finally made it, I was so glad that I did.
This Vegetarian Chili paste is going to be one condiment, which I will be using in almost all the dishes. The distinctive spicy flavor that we get in Thai dishes and Chinese dishes, when we order the food hot (spicy) is from this chili paste.
This is a very versatile hot sauce that can be added to any Thai, Chinese or Mexican dish. The balance of heat and sour along with the mild sweetness works great.
The other day, I used this Vegetarian Chili Paste as a side for the idli and all I can say is, it was simply WOW! It reminded me of the Poondu milagai podi and I kept going back to it again and again. Also it tasted great with Kichdi and Dosa. I am yet to try with Parathas.
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My older son who loves garlic, had it with his thachi Mammam (Curd rice) and he was all praise for it. The aroma of the shallots and garlic still linger in my kitchen and if you are a spice and garlic lover, this recipe is for you.
Preparation time – 10 mins
Cooking time – 40 mins
Difficulty level – easy
Ingredients needed
- Dry red Chili – 1 cup
- Shallot – ½ cup (whole)
- Garlic – ½ cup
- Salt – 1tsp
- Sugar – 2 tbsp
- Tamarind paste – ½ tbsp
- Cooking oil – 1 cup
Step by step process
- Peel shallots and garlic. The uncut shallot and garlic should roughly measure about ½ cup (little more or less is fine). For the ease of making, I bought peeled garlic pods instead of the whole ones.
- In a food processor or the blender, mince the shallot and garlic separately. We will fry them both separately since they both have different cooking time.
- Add ¼ cup of oil in a pan and heat it. Add the dried red chili and fry, stirring constantly. Take care not to burn the peppers. Keep stirring them constantly and fry over low flame, until the red chilies are dark. Transfer the chilies to a large bowl.
- In the same pan, add ¼ cup oil and fry the minced shallots. Fry the shallots until they turn light brown in color. This should take about 10 mins. Pour the fried shallots out in the same bowl as the red chilies.
- In the same pan, add ¼ cup of oil and fry the minced garlic. Fry them until golden brown and then drain it in the same bowl along with the others. Garlic should fry faster than the shallots.
- Now add all the fried ingredients in a blender jar or food processor jar and add the salt, sugar and tamarind paste. Pulse until the chilies are ground and well mixed.
- Transfer the ground mixture back to the same pan that we used for frying and add the remaining oil. Fry the chili paste over low heat for about 15 mins. At this stage you could also just heat it through for 5 mins, but the longer they fry the better shelf life they have. Taste the chili paste and adjust the sweetness or the sourness based on your liking.
Expert tips and FAQ's to make the best Vegetarian Chili Paste
- The amounts mentioned above are based on how much I used to make. If you like them spicier, go ahead and add more chili, or reduce the chili if you like.
- If preferred you could use up to ½ cup more oil.
- Use good quality fresh garlic and shallot.
- Fry the chili paste a little longer for more shelf life.
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below.
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Nam Prig Pud Mungsa Vrat
Ingredients
- 1 cup Dry red Chili
- ½ cup Shallot whole
- ½ cup Garlic
- 1 teaspoon Salt
- 2 tablespoon Sugar
- ½ tablespoon Tamarind paste
- 1 cup Cooking oil
Instructions
- Peel shallots and garlic. The uncut shallot and garlic should roughly measure about ½ cup (little more or less is fine). For the ease of making, I bought peeled garlic pods instead of the whole ones.
- In a food processor or the blender, mince the shallot and garlic separately. We will fry them both separately since they both have different cooking time.
- Add ¼ cup of oil in a pan and heat it. Add the dried red chili and fry, stirring constantly. Take care not to burn the peppers. Keep stirring them constantly and fry over low flame, until the red chilies are dark. Transfer the chilies to a large bowl.
- In the same pan, add ¼ cup oil and fry the minced shallots. Fry the shallots until they turn light brown in color. This should take about 10 mins. Pour the fried shallots out in the same bowl as the red chilies.
- In the same pan, add ¼ cup of oil and fry the minced garlic. Fry them until golden brown and then drain it in the same bowl along with the others. Garlic should fry faster than the shallots.
- Now add all the fried ingredients in a blender jar or food processor jar and add the salt, sugar and tamarind paste. Pulse until the chilies are ground and well mixed.
- Transfer the ground mixture back to the same pan that we used for frying and add the remaining oil. Fry the chili paste over low heat for about 15 mins. At this stage you could also just heat it through for 5 mins, but the longer they fry the better shelf life they have. Taste the chili paste and adjust the sweetness or the sourness based on your liking.
Notes
Expert tips and FAQ's
- The amounts mentioned above are based on how much I used to make. If you like them spicier, go ahead and add more chili, or reduce the chili if you like.
- If preferred you could use up to ½ cup more oil.
- Use good quality fresh garlic and shallot.
- Fry the chili paste a little longer for more shelf life.
Archana Potdar says
Its in my bookmarks too. I brought the thai chilles to make it but ... This version looks delicious. Its fiery but will be loved at home.
Preeti Garg says
Wonderful recipe.. sound yummy.
veena krishnakumar says
omg...i took some time to even pronounce the name:-0....as harini says it sounds fiery
Harini-Jaya R says
Sounds like a fiery red sauce!
pav ismail says
I bought jars of jalapeno peppers olives garlic and red hot chillis I added garlic coriander seeds cumin paprika in blender blend till smooth it is sitting in the kitchen at the moment. I have picked up an idea from your chill paste so I will go and look for what other spics I have, xxx
Sandhya Ramakrishnan says
Awesome! Do let me know what you made.
Sreevalli E says
I can just feel the spiciness & drooling here..
Nivedhanams Sowmya says
thought I commented here!!! anyway,.. this looks super delicious and tempting!!
Sowmya
Sandhya Karandikar says
This is one for keeps with all sorts of food. Hot and hit.
Gayathri Kumar says
Wow Sandhya, you are making me drool. This recipe looks fabulous...
Suma Gandlur says
It must be one fiery sauce.
rajani says
Nam kya!? Never heard of this before, but blogging opens up a whole new world of food, right..Nice to know about this dish Sandhya 🙂
Janani says
must be so tasty I love the recipe very much will bookmark it too sandhya thanks for sharing.
Padmajha PJ says
The name is quite a mouthful! And the sauce sounds nice and would be great to add to noodles too...
Chef Mireille says
part of my Mom;s fam is Indonesian and this is the same thing as the sambal olek we make - I add it to so many things - fried rice, noodles, stir fry - is amazing!
Pavani N says
That is such a spicy & delicious sauce.. Love it.
divya says
yummy n scrumptious sauce..
Arthy shama says
Wonderful sauce 😉 Wud luv it with rice or noodles 🙂
Priya R says
very new recipe to me 🙂 this is sure a keeper
Manjula Bharath says
wow thats an very very flavorful and delicious thai chilli paste :)love the sweet and sour touch to it !! 🙂
Priya Suresh says
I can happily have this chilly paste with anything, love it with a bowl of hot soup..
Srivalli says
That sauce looks so hot!..looks so inviting though..
vaishali sabnani says
This is mouth watering..lovely flavors and I love that chilli feel in it..absolutely my kind...super.
Mythreyi says
Superb Recipe, it's a keeper for me as I use a lot this paste and now i can avoid store brought version..
-Mythreyi
Yum! Yum! Yum!
Sapana Behl says
This must be very hot and spicy ! Bookmarked...