Ingredients

• 1 kg - Red dry chilli
• 1 tsp - oil
• For preserving: Small blocks of asafoetida or salt

How to Make Red Chilli Powder

• For a deep colour but a not too spicy taste, choose the long, shiny, thick, dried chillies.
• Sun them till crisp.
• Break off stalks and discard.
• While pounding add a tsp of oil to a kg of chillies.
• This will act as a preservative.
• Once powdered, pack in a ziplock or seam-seal polythene bags. Or in sterile glass jars with airtight lids.
• Put small blocks of asafoetida or spread some salt on top of the powder to preserve from getting spoilt for a longer time.