Indian Red Chili Powder

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Indian red chili powder is a vibrant spice that adds a fiery kick and beautiful red hue to many Indian dishes. But did you know there's more than one kind? Check out the varieties of Indian red chili powder, how to make it at home, and how to use it in cooking.

Prep Time10

Cook Time10

Total Time20

Course: Spice Blend

Cuisine: Indian

Keyword: indian chili powder, kashmiri red chili powder

Diet: Gluten-free, Vegan

Method: Blender/Food Processor, Stovetop

Servings: cup

Author: Meeta Arora

Equipment

Spice Grinder

Ingredients

1/2 pound Red chili use the variety of chili you prefer (Kashmiri, Byadki, etc)

Instructions

Pluck the stem from the dried red chilies.
To a pan or kadai, add the red chili and dry roast until crisp. Remove in a large plate and set aside. To check if roasted, break a red chili. It should easily break and not bend. If it bends, roast for a few more minutes.
Let them cool down completely. Then transfer to a spice grinder and grind in small batches. Grind it as fine as possible.
Spread it on a tray, cool it down, and store it in a clean, dry, airtight container. If you feel it's very coarse, sieve it and store it.

Video

Notes

Remove seeds for mildness: If you want the powder to be less spicy, remove the seeds and inner parts of the chilies.

Roast carefully: Cook the chilies in a pan until they're crisp and smell good, but don't burn them.

Let them cool: Make sure the roasted chilies are completely cool before grinding them.

Use a Clean Container: Put the red chili powder in a clean, dry container with a tight lid. Make sure the container is completely dry before adding the powder.

Keep it Dry: Store the container in a cool, dry place like a pantry or cupboard. Avoid storing it near the stove or any other heat source.

Use a Dry Spoon: When removing chili powder from the container, always use a clean, dry spoon. This helps prevent moisture from getting into the powder.

Nutrition