Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Red chilli garlic powder

Pure fire.

Garlic-Chilli Powder

My Mother in law sent me this powder. I tried to make the powder here, but the garlic available in US markets is too moist and mild, lack the sharp burning taste of Indian variety.

Few garlic cloves, lots of dried red chillies and salt pounded in a stone mortar into fine powder, adding just one teaspoon gives a kick to bland vegetable curries. Rice, dal and ghee mixed together with this powder, that’s home and comfort food to me.

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Dried Red Chillies,Peppers,The Essentials (Friday June 3, 2005 at 11:05 am- permalink)
Comments (19)

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19 comments for Red chilli garlic powder »

  1. Indira, that photo is spectacular.

    Comment by Devi — June 3, 2005 @ 1:43 pm

  2. This sounds yummy. Can you give approx. quantities of ingredients? I would love to try!

    Comment by Mika — June 3, 2005 @ 2:08 pm

  3. How long can this be stored? And do u have to store it in the fridge?

    Comment by kaleidoscope — June 3, 2005 @ 2:23 pm

  4. Devi- Thanks
    Mika- Ten dry red chillies, 2 garlic cloves(plump ones) and 1 tsp salt. I should warn you though, it is scorchingly hot.If you want to reduce the heat, add 3to 4 tbsps of dry or wet coconut powder. Very tasty with Indian vegetables, enjoy.
    kaleidoscope- it spoils with moisture,so don’t refrigerate. My MIL sent me this powder three months back, it is still fresh and dry.

    Comment by Indira — June 3, 2005 @ 5:43 pm

  5. This looks great!

    I wish it was easy to get really good garlic here too (OZ)

    But can I ask, how is this different to just putting garlic, chilli and salt into a marsala? Does it change the flavour profile by grinding it with the salt?

    I love HOT stuff, bring it on 🙂

    Comment by Clare Eats — June 4, 2005 @ 11:48 am

  6. When you grind it, the juices and oils from garlic and chillies mix together and along with salt, produces a taste,(OZ bush heat type) quite different from the taste of adding the ingredients individually.

    Comment by Indira — June 4, 2005 @ 4:49 pm

  7. hI,
    A very good cook blog! Maybe I can learn something from here since I donot know cooking at all:)

    Comment by Archana — June 4, 2005 @ 5:50 pm

  8. wow Indira,brilliant!never heard of this powder before.Mum in law is surely intelligent!

    Comment by Sumitha — May 27, 2006 @ 12:21 pm

  9. Hi,Dear Sir:

    I can supply quality garlic powder and other garlic products made in China with attractive price.If you have interest,pls let me know.
    Best hopes to you!

    Best regards
    Luke Lee

    Comment by Luke Lee — November 2, 2006 @ 5:59 pm

  10. Indira
    Loved this recipe for spicying up bland dishes. It’s awesome.

    I have a question on the oil you use. You mentioned that you use peanut oil in every recipe. Which brand do you buy? Is it from the Indian grocery or a non-Indian grocery.

    Comment by Lavanya — January 11, 2007 @ 8:50 am

  11. Hi

    Thank you for the excellent vegetarian recipes.

    Do we have to fry the garlic and red chillies before grinding them together?


    Comment by vydehi — August 13, 2007 @ 7:56 am

  12. […] The toor dal we cook, the rasam we make will for sure have this. Among all other ways of consuming this wonderful ingredient, this is our family’s favorite. Also only this way we have it raw. Almost a year back when I discovered somebody else too is a fan of this combination I am really overwhelmed. […]

    Pingback by Poondu milagai podi and Oven roasted Garlicky legumes - JFI Garlic « Amma’s special… — April 1, 2008 @ 2:24 am

  13. lovey recipe for a powder i woud like to use in nonveg recipes but does the garlic need to be dried before grinding?Wonder how raw garlic can stay ok for so many months!And that too without refrigeration..

    Comment by sbansal — June 4, 2010 @ 6:37 am

  14. Hi Indira

    Your recipes are really good.
    The baingan-chole is a hit at home.
    Just yesterday I added the red chilli garlic powder in the pizza sauce. It tasted wonderful.

    My friend introduced me to Mahanandi,and I started food blogging !!!!!!

    Thanks a load !!!!!!!!!!1

    Happy to know that you are having good times with Mahanandi recipes, Abhilasha. Congratulations on your new food blog. It looks promising.

    Comment by Abhilasha — July 1, 2010 @ 5:38 am

  15. Thank you 🙂

    Comment by Abhilasha — July 1, 2010 @ 9:39 am

  16. hi.if this powder fried in 1 tsp oil with minapa pappu will taste even better and the hotness will tastes great when mixed with rice and dal.

    Comment by srihari — January 31, 2011 @ 5:58 am

  17. Your recipes are very good.

    Comment by Indira.Lakka — January 6, 2012 @ 5:54 am

  18. The site is very good,We are having all the yummy recipes in this site.Thanks for sharing this post from your blog. It is very useful and we got all the recipes from your blog

    Comment by goan tongue roast — June 2, 2016 @ 7:13 am

  19. I was looking at some of your posts on this website and I conceive this web site is really instructive! Keep putting up..

    Comment by — April 30, 2019 @ 7:22 am

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