Dried Red Chili (Sukhi Lal Mirch)
油の中で黒く焦げるまで炒めろ！カレーの辛さとスモーク感を決定づける赤い悪魔
Description
Completely dried whole red chilies. More savory than powder chilies, frying in oil grants intense heat and smoky aroma to dishes.
Classification: For Hardcore Fans,Whole Spice,Spicy
Shops selling Dried Red Chili (Sukhi Lal Mirch)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried red chilies(Whole)
Instructions
- When making Dal (bean soup) or various curries, toss whole into heated oil (or Ghee) at the very first tempering.
- Fry for seconds until chilies puff in oil and darken slightly.
- Once savoriness and heat transfer to oil, add onions/other spices to lower temp. Often left on the plate when eating.
Learn more Substitutes, pairings, tips
Key spices
Red chilies
Substitutes at Japanese supermarkets
Hawk's claw (Takanotsume) (completely subbable as whole dried chili)
Pairing
Dal (Lentil curry), Meat curries in general
Trivia
[Hardcore] 'Sukhi' means dried. Infinite varieties exist by shape/origin, like round cherry peppers heavily used in South India or Kashmiri mild long chilies. Hardcore fans use them selectively tailoring to the dish's finish.
Eating tips & etiquette
[Unique Eating] Intentionally crush this chili—fried crispy and savory in oil—with fingers, scattering it into rice or bean soup to taste intense heat and smokiness directly!
Allergen
None