Aachi Red Chilli Long Stem Cut 500g

Twice a year the sambar podi went to the mill, and the street smelled of it.

• What: Whole dried long red chillies, stems cut
• Pack: 500 g
• Brand: Aachi, Chennai, since 1995
• Best for: Grinding your own podi, kuzhambu paste, tempering

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 and is headquartered in Chennai. The brand is known for its ground blends, and this is the raw chilli that goes into them.

This is the bulk bag of long red chillies with the stalks trimmed short, for a kitchen that grinds its own sambar podi, idli podi and kuzhambu paste. Whole chillies keep far longer than powder, so buying big makes sense. Choosing between Aachi whole chillies? 500 g stem cut for grinding; 250 g stemless when you want nothing to pick off; 100 g stem cut for the odd tempering.

Tip: Dry-roast on low until crisp and a shade darker, then cool fully before grinding, or the podi turns pasty.

Goes well with: Heera Coriander Whole, Heera Methi Seeds / Fenugreek Seeds, Heera Toor Dal Plain

Dried red chilli.

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