Now heat 2 tbsp of oil in a pan and
add dried red chillies, garlic, ginger, green chilies and sauté for some time.
1 cup dried small black chick peas, soaked overnight 2 tsp coconut or vegetable oil 1 tsp black mustard seeds 1/2 tsp turmeric powder Pinch asafoetida 1/2 to 1 hot green chilli, split down the middle 2
dried red chillies broken into large pieces 8 - 10 curry leaves 3 tbsp fresh or fresh frozen (thawed) grated coconut Salt Lemon Juice Small handful coriander, roughly chopped
The thought
of dried red chillies, releasing their sweet heat when soaked sets my heart a-flutter (but not on fire, I don't go that far!).
Heat oil in a pan over medium heat and
roast dry red chillies, coriander seeds and fenugreek seeds till you get a nice aroma.
The vegetables are then stir fried with some melted butter and tossed with mixed herbs,
dried red chilli flakes, lemon and salt.
Add mustard seeds, curry leaves, urad dal and
dried red chillies for a final tempering over the chutney for extra crunch and flavour.
When they crackle, add
the dried red chillies and split black gram.
dry red chillies, use Kolhapuri lavangi chilies if you can find them, or replace with any other hot red chili
Here is the ingredient list I found for the brand I recommended:
Dried red chilli, Shallot, Garlic, Soybean oil, Sugar, Salt, Fresh turmeric, Lemongrass, Spices (coriander seeds, cumin, cardamom, cinnamon, bay leaves, lesser galangal, cloves), Galangal, Curry powder (mustard, cumin, coriander, fenugreek, wheat flour, chilli, pepper, fennel, turmeric), Kaffir lime.
In Southern parts of India, an everyday staple in most homes goes like this: prepare seasoning in ghee / clarified butter or oil, a bit of mustard seeds, cumin,
dried red chillis (can be substituted with paprika), crushed garlic or asafoetida and a sprig of curry leaves.
Here is my recipe (Makes enough for two soup sessions) 1 tsp cardamom seeds 1 tsp fenugreek seeds 2 tsp coriander seeds 1 tsp cumin seeds 1/2 tsp oregano seeds or oregano powder 1/2 tsp dried ginger powder 1/2 tsp turmeric powder 2 dried red chillies
Add udad dal and once it turns golden brown, add the mustard seeds, curry leaves and
dried red chillies.
Add the prepared sauce, fried chicken cubes, peanuts and
dry red chillies.
When the oil is super-hot, add
the dried red chillies, garlic paste and sliced onions.
Next add asafetida, mustard seeds, cumin seeds,
dry red chillies, curry leaves, green chillies, chopped onion and turmeric powder.
Judging by the size comparison, that size will be perfect for my cinnamon sticks, bay leaves, chilli powder and
dried red chillies.
10
dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped
Heat oil in a pan over medium high heat until hot but not smoking and add mustard seeds, cumin seeds, fenugreek seeds and
dry red chillies.
Heat the oil in a pan over medium high heat until hot but not smoking and add mustard seeds, cumin seeds, fenugreek seeds and
dry red chillies.
Step 1) after the oil is warm: Start with cardamon (and I would then increase the pod number to 4 or 5), about 3 black peppercorns, the cinnamon (and remember to break the cinnamon stick in half — and Indian cinnamon sticks work better), 2
dried red chillies (I guess this is optional), and one or two cloves.