Aachi Red Chilli Long Stem Cut 100g

Finding the one burnt chilli in the upma, and eating it anyway to look brave.

• What: Whole dried long red chillies, stems cut
• Pack: 100 g
• Brand: Aachi, Chennai, since 1995
• Best for: Tempering, kuzhambu paste, chutneys

Dried red chillies, also called kaaintha milagai / vathal milagai (Tamil) · unakka mulaku (Malayalam) · ona menasinakai (Kannada) · endu mirapakayalu (Telugu) · sukhi lal mirch (Hindi) · sukhi lal mirchi (Marathi) · sukka lal marcha (Gujarati) · sukki lal mirch (Punjabi) · shukno lanka (Bengali).

What it is

Aachi Masala was founded in 1995 by A.D. Padmasingh Isaac in Chennai, where it is known for South Indian spice blends. It also packs the whole spices those blends start from.

These are long red chillies, whole, with the stalks trimmed short. Two in the tempering give dal, sambar and upma their smoky edge; soaked and ground, they are the base of kara kuzhambu and coconut chutney. Choosing between chillies? Whole for tempering and grinding; Heera chilli powder for everyday heat; Heera Kashmiri chilli powder for colour without much heat.

Tip: Break each chilli in half before it goes into the oil. The seeds hit the oil and the tempering gets noticeably hotter.

Goes well with: Heera Black Mustard Seeds, Heera Curry Leaves, Udhaiyam Toor Dal

Dried red chilli.

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