Red Chilli Powder: Heat and Colour
How to get colour without too much heat, and how to stop chilli powder from burning in oil.
What it is
Red chilli powder is ground dried red chillies. It brings both heat and colour, and different chillies give different balances of the two.
What usually goes into it
- Single spice: ground dried red chillies
Blends vary from kitchen to kitchen — check the ingredient list printed on your Khushilo pack for the exact recipe.
How to use it
- Add to curries and gravies after the onions and tomatoes have softened
- Mix into marinades for kababs and fries
- Sprinkle on eggs, chaats, salads and buttermilk
How much to use
- ½–1 teaspoon for 4 servings, to taste
- For a fiery red tadka, take the pan off the heat before adding the chilli powder
Goes well with
Turmeric Powder · Coriander Powder · Chaat Masala
Storing it
Keep the pack closed in a cool, dry cupboard away from the stove and sunlight. Always use a dry spoon, and move the powder to an airtight jar once opened if you cook with it less than once a week.
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