Homemade Red Chilli Powder/Lal Mirch Powder
Homemade Red Chilli Powder is prepared by roasting the Long Red Chillies and Kashmiri Red Chillies and then grinding it to make smooth powder. The masala powder can also be prepared without roasting. Sun dry the Chillies and then blend it to make the powder.
Servings 500 gram
Calories
Equipment
- Pan
- Spatula
- Mixer Grinder
Ingredients
- 250 gram Long Red Chilli
- 250 gram Kashmiri Red Chillies
- 1 teaspoon Rock Salt
Instructions
- Pluck out the stem from the Red Chilli as well as the Kashmiri Chilli. Keep it aside.
- Take a pan or kadai and heat it over low heat.
- First add the Red Chilli and dry roast till the Chillies become crispy.
- Keep stirring the chillies so that it does not burn. After it becomes crispy take it out in a plate and let it cool.
- Next add the Kashmiri Chillies and dry roast till crispy. Take it out in a separate plate and allow it to cool.
- When both the chillies completely cool down, transfer them into mixer grinder jar. Add Rock Salt.
- Grind it till a smooth powder is obtained. In between keep checking whether it has completely grinded or not. If not, grind it again to make smooth powder.
- After the grinding is done take the powder out of the jar and allow it to cool down before storing.
- If you do not wish to roast the chillies, you can simply sun dry the chillies for2-3 days and then grind to make Red Chilli Powder.
- Homemade Red Chilli Powder is ready to use. Store it in an air tight container in cool and dry place. Store the masala in fridge so that it does not become babadbabaddbabadbababad very easily.
Notes
- The colour of the Red Chilli Powder depends on the quantity of Kashmiri Mirch added along with Red Chilli. Also adding Kashmiri Chilli enhances the flavour and is less spicy than the Red Chilli. It gives flavour as well as colour.
- You can also prepare the Red Chilli Powder with only Long Red Chilli. But it will not give the colour as we have obtained above. The colour will be light red and it will spicier.
- Roast the Chillies under low flame so that it does not burn. If it burns, then it will ruin the taste of the Red Chilli Powder.
- While roasting, keep stirring the chillies regularly and do not leave it unattended. Keep mixing it continuously so that it is evenly roasted and does not burn. If it burns, the colour of the powder will be little brownish.
- The roasted Chillies should be grinded only after it cools completely. Also store the masala only after it gets cooled after grinding.
- Here we have added Rock Slat. It helps in keeping the Red Chilli fresh for longer time. It prevents from infesting from insects and bugs.
- Store the Red Chilli Powder in an air tight container. It can be used for few months if stored in a packed container. Do not use wet spoon or wet hand for the masala.
- The Red Chilli Powder can also be prepared without roasting it. Simply dry the chillies under sun for few days and then blend it to make smooth powder.