TRS Dried Red Chillies Long 150g

TRS Dried Red Chillies Long are the long slim dried chillies used for tempering across South India. They carry real heat, more than the Kashmiri type, and give a sharper, smokier note when they hit hot oil.

Best for

• Tempering dal, sambar, rasam and vegetables
• Grinding into chilli powder and chutney powders
• Pickles, and masala pastes

How to cook it

Break each chilli in half or leave it whole depending on how much heat you want — the seeds carry most of it, so shake them out for a gentler result. Drop into hot oil with mustard seeds and curry leaves for a few seconds until the skin darkens and puffs, but not until it blackens. For a paste, soak in hot water for twenty minutes first.

Pack and storage

150 g. Store in a cool, dry place, sealed after opening.