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A spice without which Indian cuisine would be incomplete, the most common variety of chilli used apart from red is the green. These are used with or without the stalks, whole or chopped, with seeds or deseeded. They are used fresh, dried, powdered, pickled or in sauces.
The simplicity of the dish is its defining characteristic — green chillies are dry roasted and pounded with peanuts, garlic and salt to make a coarse chutney that enlivens even the dreariest of meals with its earthy heat.
Chillis soaked in a spiced yogurt mix and dried in the hot sun. These spicy, crunchy, tangy chillis are fantastic blistered in hot ghee or oil and served as a side dish with rice, idli, dosa or any of your favourite meals.