Ingredients:
- Whole chillies -15 gm (dry)
- White sesame seeds - 1 tsp
- Kashmiri mirch powder - 1/2 tsp (for colour)
- Salt as per taste
- Garlic - coarsely cut (approx 2 tsp)
- Oil - 1/2 cup
- Star Anis -1
- Cinnamon-2-3 sticks
- Ginger cut into small pieces -1/2 inch
- Bay leaf - 1
- Timur spice - 1 tsp
- Vinegar- 1 tsp
- Soya sauce - 3/4 tsp
Method:-
1.Prepare the Dry Mix:
- Coarsely grind dry whole red chillies, white sesame seeds, Kashmiri red chilli powder, garlic, and salt . Keep aside in a heat-safe bowl.
2. Heat the Oil:
- Heat oil on very low flame .
3. Infuse the Spices:
- Add star anise, cinnamon sticks , garlic , and bay leaf to the oil.
- Let everything sizzle slowly on low heat. (You may switch off the flame in between to prevent burning.)
4. Add Timur:
- Once the garlic turns golden-brown, turn off the flame and add Timur (Sichuan pepper).
5. Pour Over Dry Ingredients:
- Using a sieve, pour the hot oil over the prepared dry chilli mixture in the bowl.
- The mixture will also sizzle.
6. Finish the Sauce:
- Allow it to cool completely.
- Add vinegar and soy sauce , then mix well.
7. Store:
- Transfer to a clean bottle
Note:-
- If any of the ingredient is mentioned in the recipe is non- suiting/ allergic to you, can skip or ask for the substitute.
- You may add finely chopped spring onions for extra flavour, but remember that it will reduce the shelf-life of the dip.
- Feel free to use any cooking oil of your choice (mustard, sesame, groundnut etc.) depending on the flavour you prefer.
- Always ensure the oil is not too hot; slow sizzling gives the best aroma without burning the spices.
- Store the dip in a clean, dry, airtight bottle for longer freshness.
To check the reference video:-
https://www.instagram.com/reel/DOn3YMDk9FU/?igsh=OWVscGhtZG9xeW8=
