Stand-up pouch
Whole Red Chilli
₹37
Free shipping on orders of ₹499 or more
Kokora Whole Red Chilli: dried sukhi lal mirch for tadkas, sambhar, chutneys, curry pastes and home-ground chilli powder.
- Packaging
- Stand-up pouch
- Availability
- Sold out
- Heat
- Hot (3 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Whole Red Chilli
- Net quantity
- 50g: 50g
- 100g: 100g
- MRP
- 50g: ₹37 (inclusive of all taxes)
- 100g: ₹72 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- Dried red chillies
- Allergen information
- Processed in a facility that also handles mustard, sesame, nuts & gluten.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Whole Red Chilli is dried sukhi lal mirch: long, deep-red chillies with a dry, fruity heat and a smoky aroma once they hit hot oil. Whole chillies give flavour and colour as much as heat, and you decide how hot the dish gets.
Break one or two into the tadka for dal, sambhar, rasam, coconut chutney and poriyals, or soak and grind them into the paste for laal maas, vindaloo, chilli chutneys and red masalas. Toasted and ground, they make fresh chilli powder and go into sambhar powder and garam masala.
Tip: for less heat, snap the chillies open and shake out the seeds before using. Fry them only until they darken slightly, as burnt chillies turn bitter and give off sharp fumes.
- Best for
- Dal tadka, sambhar, rasam, coconut chutney, laal maas, vindaloo, chilli paste, poriyal
- How to use
For a tadka serving four, break 1 to 3 chillies into hot oil with mustard or cumin seeds and fry for a few seconds until they darken slightly. For a curry paste, soak 6 to 8 chillies in hot water for 20 minutes and grind; adjust the number to your heat level.
