Malu-Chilli-Powder-100g-(IISR)

malu Chilli Powder 100g (IISR)

 30.00

Ground from the finest quality of Chilli under the expert supervision of the Indian Institute of Spice Research at their facility. The purity of the spice powder hence guarantees excellent flavor and aroma with only one third of the powder conventionally used. The 3 layer Biaxially Oriented PolyPropylene (BOPP) packaging also helps to lock the flavor inside the packet until the seal is broken.

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Description

Chilli is one of the most valuable crops in India. It is grown throughout the country for its fruits. It is used in India as a principle ingredient in various curries, chutneys etc. Dry chillies are used for curry powder. The red color in chillies is due to the presence of ‘Capsanthin’. The pungency of it is due to the active constituent ‘Capsaicin’, an alkaloid, is extracted from the chillies and used as medicine. Chilli can be grown in a range of soils, but black soil which retains moisture for longer periods of time are mot suitable. However, in the hills of Uttarakand, chillies are grown in a wide range of soils ranging from sandy to clay loam mixed with gravel and coarse sand.

The chilli is a plant of tropical and sub-tropical region. It grows well in a warm and humid climate at a temperature ranging from 20oC-25oC. Excessive rainfall is detrimental to the crop as it brings about defoliation and rotting of the plant.

Preparation of Kerala Fish Curry

  1. Clean and wash the fish and keep aside.
  2.  Mix, 1tbsp of garlic  paste, a pinch of fenugreek (uluva powder), 2tbsp of Malu Chilli Powder, half tbsp of Malu Turmeric Powder and half tbsp of Malu Coriander Powder, with a little water and make it into a paste.
  3.  Heat oil in a pan or a kadai.
  4. Add curry leaves and onion and saute.
  5. When it turns translucent, add tomato and saute well.
  6. When it becomes a bit pulpy, add the masala paste.
  7. Fry, till the raw smell goes and the oil starts to separate.
  8. Add tamarind pulp and a cup of water.
  9. Allow it to boil.
  10. When the gravy becomes a bit thick, add salt.
  11. Add fish and cook, till the fish is done.

Serve hot with rice or cooked kappa.

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