Home made chilli powder and coriander powder.

Kishoremommy,

I make turmeric, coriander and chilli powders at home along with sambar powder..

chilli powder i use the long,and bedugu one combo..this gives me color and heat as required by my family....with the dust and squirrel problems, i don't dry in the sun..

dhania, i roast and get it milled..

turmeric i buy the viraali manjal.. crush it with a pestle..and give it to the mill. he charges extra for chillies and turmeric.but it is fine with me.

for all these i roast it in the oven. then cool it.

after bringing from the mill, i allow it to cool completely. then i always ensure i take small portions for regular use..never use it directly from the container..

this way it is long life.. i have not used any additions in dhania or chilli and it comes for 6 months without any issues.. even sambar powder the same.. infact my husband uses this for an year..nothing happens..we don't keep it in the freezer too..

P.S. i have seen some adding cloves and bay leaf along with khus-khus and sombu..but we don't use any of these..it is a once is 2 months affair..so never added these to my powders..

 

Shanvy and others,

can we make small quantities of chilli powder at home using mixie? the store bought powder is totally tasteless.

 

Hi kishoremommy,shanvy,

me too grind red chilli powder,dhaniya powder,turmeric, jeera , garam masala and sambar powder at home.

the readymade ones are just not good ... without actual flavours.

just dry roasting or drying in the sun makes grinding faster,adding aroma and increasing it's shelf life too.

yes you can keep it for a year also without keeping it in the fridge.

yes hridhya,you can grind small quantities also at home.while grinding red chilli powder add a little [few drops]

of mustard oil in the mixie to increase it's redness.

 

thank you shelly

 

Hi kishoremommy,

It's fine which ever way you prefer. But sometimes during rainy days, I prefer dry roasting in the microwave or

in the karahi.

regarding loss of aroma... I think you have to keep this in an airtight jar...and keep a small portion for regular

use seperately ...I keep it this way...It stays fresh for very long time...[I mean a year's quota]

Every time I grind for my SIL also and she keeps it in the fridge for the whole year

I have no idea of using castor oil....I myself put a teaspoonful of mustard oil while grinding red chillies.

[sometimes even a little more depending on the quantity of chillies]

 

kishoremommy,

Do you have the proportions for sambar powder, grinding it in machine?