Dried Sanam Chilli pods

DRIED SANAM CHILLI PODS

How to Use: Sanam chillies are another variety from India, featuring a moderate heat level (around 15,000-30,000 Scoville units) and a bright colour that makes them excellent for adding both flavour and visual appeal. These medium-sized pods have thin walls and impart a clean, straightforward heat without overwhelming the palate. They’re ideal for everyday cooking when you want reliable warmth without extreme spiciness. Rehydrate them in hot water before using in curries, or toast them briefly and grind into powder for homemade spice blends. They’re particularly good in lentil dishes, vegetable curries, and seafood preparations.

Recipe 1: Sanam Chilli Fish Curry

• 500g firm white fish fillets, cut into chunks
• 6 dried Sanam chillies
• 1 onion, finely sliced
• 2 tomatoes, chopped
• 1 tsp mustard seeds
• 10 curry leaves
• 1/2 tsp turmeric
• 1 tsp tamarind paste
• 200ml coconut milk
• 2 tbsp vegetable oil
• Salt to taste
• Fresh coriander to garnish

Soak 4 chillies in hot water for 15 minutes, then grind to a paste. Heat oil in a pan, add mustard seeds and let them pop. Add remaining chillies (broken) and curry leaves, frying for 30 seconds. Add onions and cook until golden. Stir in the chilli paste, turmeric, and tomatoes, cooking until soft. Add tamarind paste, salt, and coconut milk. Simmer for 5 minutes, then gently add fish pieces. Cook for about 7-8 minutes until fish is just done. Garnish with coriander and serve with steamed rice.

Recipe 2: Sanam Chilli Dal

• 200g red lentils (masoor dal)
• 4-5 dried Sanam chillies
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp ginger-garlic paste
• 2 tbsp ghee or oil
• 1 tsp garam masala
• Fresh coriander, chopped
• Salt to taste

Wash lentils thoroughly and cook with 600ml water, turmeric, and salt until soft (about 20 minutes). For the tempering, heat ghee in a pan and add cumin seeds and 2-3 dried chillies (broken). When they splutter, add onions and cook until golden. Add ginger-garlic paste and cook for a minute. Add tomatoes and cook until soft. Grind the remaining chillies and add to the pan. Cook for 2 minutes, then add the cooked lentils. Simmer for 5-7 minutes. Stir in garam masala and garnish with coriander. Serve with rice or roti.

• Tadka for Dal: Heat ghee with mustard seeds, cumin, and 2–3 Sanam chillies. Pour over cooked lentils.

• Chilli Chutney: Blend 4 soaked Sanam chillies, garlic, vinegar, salt, and oil for a tangy, spicy chutney.

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