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All Purpose Chilli Powder

This is a versatile masala/spice powder and goes with almost all of the South Indian dishes.
The ingredients for preparing this powder are purchased in large quantity, sun-dried few days, roasted and grinded in a mill. It is then air dried by spreading on paper and stored in air tight container. This is prepared in bulk, for an year almost and passed on to members in the family. Almost all of the south Indian traditional dishes are prepared using this masala/spice powder. This is being passed down from generations and a healthy version too compared to variety of spices available in the market. It comes in different proportions for everyone and is prepared purely in home (even though it’s available in market now under different names, it’s not the authentic one)
If you doesn’t have the privilege of sun-drying and grinding in a mill; prepare in small quantity, roast and grind in a blender.
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Prep Time 2 days
Course: Masala/Spice, Spice Powder
Ingredients Method

Ingredients
  

  • 500 gms Red Chilli
  • 400 gms Coriander
  • 300 gms Cumin/Jeera
  • 100 gms Black Pepper

Method
 

  1. Sun dry everything for a day or two. Since this powder is stored for months its necessary to ensure that all the ingredients are properly dried.
  2. In a heavy bottomed pan (preferably hindalium), dry roast Coriander in low flame for about 5-7 min until its fragrance arouses.
    Make sure to roast coriander in batches if you are opting for large quantities.
  3. After roasting coriander, switch off the flame and add cumin and pepper to it. Mix it some time or else bottom layer might get burnt.
  4. After a few minutes, transfer to a plate and cool it down.
  5. Keep red chillies ready by just sun-drying it. No need to roast. I have used ¾ red chilli and ¼ byadagi chilli as the latter gives bright red colour, keeping spice level to minimum.
  6. Mix everything together and grind it in a mill. If there is no provision of mill nearby, prepare all the ingredients in minimum quantities and grind in a mixie.
    Store it for nearly an year in air tight container.