Key facts
| Hindi name | Sabut lal mirch |
|---|---|
| Also called | Vattral (Tamil) |
| Flavour | Smoky and hot; heat depends on the variety. |
| Heat | Medium |
| Sold as | Whole dried |
| Stays fresh | Whole: 1 year · check your jars |
| Best substitute | Red chilli flakes. |
| Used in | 7 of our blends and 9 of our dishes |
How to use it
Fried whole in tempering for dal, sambar, chutneys and pickles, or roasted and ground into masalas.
- Break them and shake out the seeds for less heat.
- Fry just until they darken a little; burnt chillies make you cough and taste bitter.
Substitute
Red chilli flakes.
Storage
Keep up to a year.
Guntur in Andhra Pradesh is one of the world’s largest chilli trading markets.
Pairs well with
Dishes that use dried red chillies
Blends with dried red chillies
Sambar powder
South India
The roasted spice blend that gives sambar its depth: coriander-heavy, with lentils for body.
Chettinad masala
Tamil Nadu
A peppery, aromatic blend from the Chettinad region, with stone flower and kapok buds.
Milagai podi (gunpowder)
South India
A coarse lentil, sesame and chilli powder, nicknamed “gunpowder”.
Frequently asked questions
What is dried red chillies called in Hindi?
Sabut lal mirch. Also known as Vattral (Tamil).
What can I use instead of dried red chillies?
Red chilli flakes.
How long does dried red chillies keep?
Keep up to a year.
Tips from travellers
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Questions from readers
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