How to make Fry paste (Guli)

Fry paste or  guli as in Konkani is a traditional paste which we prepare and store it for few days especially when any function is nearing or  I can say, we prepare it on the D day itself and  the surplus paste we store.This paste or masala is used in most of the fried dishes in both veg and non-veg.It is very handy if you store this.The reason to add this recipe is I will post recipes of various types of phodis(fries)  as and when possible.We also prepare the instant paste which I will post in the coming days.

Long  red  chillies-6-8
Short red chillies-5
Coriander seeds-1/2 tsp
Tamarind-marble sized
Asafoetida-a small pinch
Turmeric powder-a pinch
salt-to taste


  1. Soak the rice for an hour and grind it with all the ingredients given above in the blender without adding water to somewhat fine paste.
  2. Use a spoon and scoop it out from the blender and store it in a clean and airtight container.
  3. Use it as and when required.
  4. You may adjust the red chillies according to your taste.
  5. To get a dark red color you may use Kashmiri chillies.