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By Chef Chandan Prajapati

Home Made Secret Chilly Powder Recipe for South Indian Cuisine

This chilly powder can be used to marinate meats, seafood, vegetables and curries as well.

A  secret special powder recipe shared by Chef Gersome which can put magic to any dish. 


Baydgi chilly (without stalks) - 1 kg

Coriander seeds (light green) - 1kg

Turmeric whole - 40 g

Cumin seeds - 200 g

Black peppercorn - 150 g

Chana dal - 200 g

Fenugreek seeds - 20 g

Soft Hing block - 30 g (you may get in the South Indian Store)



Sun dry the first three ingredients ie baydgi chilly, coriander seeds and turmeric whole. Keep in the sun for 4 hours.

Dry roast separately  cumin seeds, black peppercorn, chana dal and fenugreek seeds in an iron wok for 10 minutes on medium heat. 

Deep fry the soft hing block in room temperature oil and slowly raise the heat of the oil till hing is crisp.

Make a fine powder in a blender of all the ingredients together.

Use this powder to enhance the flavour and aroma of any dish in South Indian Cuisine.



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