Sun Dried Chilli with Ajwain

22 Aug

Vamkaram/ Vaamu Karam


Japanese/ mexican/ california chilli or chiles that are about medium-hot 2 kgs
Ajwain/ Vaamu/ Carom seeds 250 gms
Salt 250gms

Method of preparation:

Wash, remove stems and pat dry chiles.
Using large mortar and pestle, gently pound chillies, carom seeds and salt.
Stop until the green chillies transform to about 1-2 inch sized fragments.
Remove and dry the mixture under direct sunlight until dry and crisp (abt. 10 days on medium hot sun).
Store tight and deep fry until golden brown when needed.
Mix with plain white rice and serve.

Notes: A quick fix for those spicy souls if you have this in hand.

7 Responses to “Sun Dried Chilli with Ajwain”

  1. Asha August 22, 2007 at 10:16 am #

    Crushing the chillies before you dry is unique! That’s why you rock! Go get your award at FH!:)

  2. seena August 22, 2007 at 11:53 am #

    This is one of the wonderful blogs that I would love to visit!

  3. Manasi August 22, 2007 at 12:22 pm #

    Woof! That is spicy!! looks good! can I use Serrano chili?

  4. Rajitha August 22, 2007 at 3:34 pm #

    yum! will try this one. i love spicy food, the pic looks really good too

  5. Srivalli August 22, 2007 at 6:14 pm #

    Hey raji….great recipe….check out my blog for your award…


  6. Laalitya August 23, 2007 at 8:23 am #

    😀 very nice and simple recipe.

  7. anusharaji August 29, 2007 at 10:04 pm #

    @manasi serrano is extremely spicy…..isnt it?
    but guess dryin them reduces it to some extent. u can use it as long as u dont mind the spice content

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