Aachi Red Chilli Long Stemless 250g

Evenings pulling chilli stalks off for Paati, fingertips burning long after bedtime.

• What: Whole dried long red chillies, stemless
• Pack: 250 g
• Brand: Aachi, Chennai, since 1995
• Best for: Kara chutney, 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 in Chennai, and today its products go to more than 30 countries. Whole spices like these sit alongside its blends.

These are long red chillies with the stems already removed, so they go straight from the pack into the kadai or the mixie. Snap them into tempering, soak and grind them for kara chutney, or roast them for podi. Choosing between Aachi whole chillies? Stemless 250 g for no prep at all; stem cut 100 g for a small kitchen; stem cut 500 g for grinding podi in bulk.

Tip: Soak six in hot water for 15 minutes, then grind with a small ball of tamarind and two garlic cloves for kara chutney.

Goes well with: Aachi Tamarind, Idhayam Gingelly (Sesame) Oil, Heera Urad Gota

Dried red chilli.

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