What Chillies Decorate Your Home Kitchen

In this tension filled life we need to be careful what we feed our family,
It is better to opt for bedige chillies which help in bringing down the spice, at the same time retain its flavour.

Whether it is your sambhar powder or rasa powder or molaga podi the idli chutney podi, it is better to opt for this and the fresh masala also the chillie should change, the pickles made with this is very colorful but mild on the taste and last like ordinary chillies no need to increase the quantity many now are suffering from ulcer, chest infection and so many present time related problems.

As you age it is better to eat well but at the same time see to it your diet is changed with these spices, rather than going in for more spice and adding salt and then a lot of tamarind to compensate that, which increase all over.

The pepper any day is good but for people who would love some chillies this is the best option, we find kashmiri mirchi in the north which when used in cooking and pickles are mild on the stomach and treat to the eyes…

This link shows the 278 varieties of Indian chillies.. India Chillis
The most suitable should be seen and selected according to our taste, the milder and tastiest should be our choice.

What say u ladies, what are the chilies you use in your house, or is pepper ruling the palate please do share here, how u tackle the spice at home, and what is the alternative you seek to change the menu with other milder ones…sunkan

Dear Sundari,
I use gundu (short and goal) chillies for making Pulihorai and long ones for making sambar powder etc. Nowadays I buy Sakthi chilli powder for making pickles. Kasmir chilli powder gives attrative colur to the dishes. Really I envy you for being so active and posting so many threads and contributing in blogs also. Keep it up and be a roll model to people like me!
Love,
Pushpavalli

Originally Posted by Pushpavalli Srinivasan

Dear Sundari,
I use Salem gundu (short and goal) chillies for making Pulihorai and long ones for making sambar powder etc. Nowadays I buy Sakthi chilli powder for making pickles. Kasmir chilli powder gives attrative colur to the dishes. Really I envy you for being so active and posting so many threads and contributing in blogs also. Keep it up and be a roll model to people like me!
Love,
Pushpavalli

dear pushpa,
this is out of my experience in the house, that i opted for bedagi molaga long back, never hurts the lining and helps in improving the taste in pickles which look a lot red in color, so the eyes are also fiesting and the tongue also gets its due and the stomach remain happy without a hot spicy stuff...i want to write as much as possible none can know of the morrow, sk