Dried Teja Chilli pods

DRIED TEJA CHILLI PODS

How to Use: Teja chillies are native to the Guntur region of India and are moderately hot with a distinctive fruity flavour. These vibrant red, elongated pods are valued for their colour as much as their heat level. They measure around 30,000-50,000 Scoville units, making them versatile for a wide range of dishes. Toasting them briefly before use enhances their aroma. Use them whole in tempering (tadka), ground into pastes for curry bases, or simply rehydrate them in warm water before chopping. They’re perfect for authentic Indian dishes, particularly those from Andhra Pradesh.

Recipe 1: Andhra-Style Chicken Curry

• 1kg chicken pieces, bone-in
• 6-8 dried Teja chillies
• 1 large onion, finely chopped
• 4 cloves garlic
• 2cm piece ginger
• 2 tomatoes, chopped
• 1 tsp turmeric
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 3 tbsp vegetable oil
• Fresh coriander to garnish
• Salt to taste

Soak 4-5 chillies in warm water for 20 minutes. Grind them with garlic and ginger into a paste. Heat oil in a heavy pan, add cumin seeds and remaining dry chillies (broken). Once they splutter, add onions and sauté until golden. Add the chilli paste and cook for 2 minutes. Add turmeric and tomatoes, cooking until oil separates. Add chicken and salt, mix well, then cover and cook on medium heat for 25-30 minutes, adding water if needed. Garnish with fresh coriander before serving.

Recipe 2: Teja Chilli Pickle

• 20 dried Teja chillies
• 2 tbsp mustard oil
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1/2 tsp asafoetida
• 2 tbsp salt
• 3 tbsp lemon juice
• 1 tbsp jaggery or brown sugar

Soak chillies in warm water for 1 hour, then pat dry. Heat mustard oil until smoking, then cool slightly. Crush mustard and fenugreek seeds coarsely. In a bowl, mix chillies, crushed seeds, asafoetida, salt, lemon juice and jaggery. Pour in the mustard oil and mix thoroughly. Transfer to a sterilised jar and let it mature for at least 3-4 days before eating. Serve with rice or Indian breads.

• Fiery Hot Sauce: Simmer 10 Teja chillies with garlic, vinegar, and tomato paste. Blend and bottle.

• Spicy Pickled Veg: Add 4–5 Teja chillies to a jar of carrots, vinegar, and garlic for a fiery pickle.

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