All Products(Verks)

Tempering: For tempering dal, sambar or curry. Whole chillies are fried in oil or ghee along with cumin, mustard seeds and asafoetida. In chutney or masala : Can be fried or soaked and ground - like red chilli chutney. Mixed in garam masala or sambar powder. Pickles: Whole chillies are used in some pickles to enhance taste and spiciness. While cooking in gravy or curry: Added to curry while cooking for taste and colour. Garnish: Fried whole chillies are served as a garnish on dal or khichdi.