Kuti Mirch
Category: Spices
Short Details
Usage
Kutti mirch are used in Indian dishes for their hot taste and reddish colour. Red chilli ground together with coconut gives curry a firm texture. Kutti mirch are a great source of vitamin C and good for digestion.
A coarse-ground kuti mirch of the finest quality, distinguished by their bright red colour and mild pungency. Kutti mirch is a heating spice and comes in a wide variety of shapes, sizes, colours, and degrees of pungency. Kutti mirch is America's most important contribution to the world of spices, though today it is one of India’s major export attractions. Indian kutti mirch is grown in Andhra Pradesh, Maharashtra, Karnataka, Madhya Pradesh, Tamil Nadu and a number of other States.The highly pungent 'Guntur' and the mildly pungent 'Byadgi' chillies are internationally recognised as the finest in quality.
First measure and take long red chilli variety – pluck the stem or you can even keep 3-4 at a time and cut using a kitchen scissor. All ready , set aside.Now take kashmiri chilli and remove the stem part.To a kadai add kashmiri red chilli first and dry roast until crisp, remove and set aside.Now add long red chilli variety and dry roast.Dry roast until crisp.Cool down completely then add to mixer jar and grind to a fine powder.Spread on a plate, cool down then store in a clean dry jar.Keeps well atleast for a year if handled properly.Fresh aromatic.
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